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sprinkles-carrot-cupcakes

Sprinkles Carrot Cupcakes

Priscilla S
This gluten-free carrot cupcake recipe is the perfect balance of sweet and warming spices.
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Ingredients
  

Cupcakes

  • 3 eggs
  • 1 cup carrots, shredded
  • ¼ cup coconut oil, melted
  • ⅓ cup raw liquid honey (or maple syrup)
  • 1 tsp pure vanilla extract
  • ¼ cup coconut flour
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp allspice
  • ¼-⅛ cup raisins (optional)

Goat Cheese Icing

  • 125 g soft goat cheese (approximately half a bar)
  • 1-2 tbsp raw honey
  • splash of vanilla extract

Glaze (Dairy-Free)

  • 1 cup refined sugar-free powdered sugar (or icing sugar)
  • 1-2 tbsp almond milk (or any dairy-free milk of choice)
  • splash of vanilla extract

Topping

  • sprinkles (optional but highly recommended)

Equipment

  • muffin tin + baking cups
  • bowls
  • whisk
  • silicone spatula
  • measuring spoons and cups
  • spoons

Instructions
 

Cupcakes

  • Preheat oven to 350°F.
  • Line the baking tray with baking cups and lightly oil with coconut oil or any other oil of choice.
  • Combine wet ingredients, eggs, coconut oil, honey, and vanilla in a medium-large bowl.
  • In a separate bowl combine dry ingredients, coconut flour, baking soda, sea salt, cinnamon, ginger, and allspice.
  • Sprinkle the dry ingredients over the wet and whisk together until well combined. The batter will be loose, don’t worry that is right the consistency.
  • Gently fold carrots and raisins into the batter until everything is evenly distributed. Let the batter sit for a couple of minutes.
  • Fill the baking cups ¾ of the way with the batter. Shake the tin gently, a small trick to make the cupcakes bake evenly.
  • Bake for 25 minutes. A great way to test if it is done is by placing a toothpick in the middle of the cupcake, if it comes out clean it’s done! If you get a little crumble of batter, it’s not ready just place it back in the oven for a few more minutes. We now how ourselves a scrumptious batch of Carrot Cupcakes! 

Goat Cheese Frosting

  • Add goat cheese into a mini food processor. Add a splash of the vanilla and 1 tbsp of honey and then pulse for about 1-2 minutes. 
  • Turn off and scrape the sides of the container, add the remaining 1 tbsp of honey and then pulse again until you get a nice creamy consistency. Your icing is ready! 

Glaze (Dairy-Free)

  • Add the icing sugar into a bowl, slowly add the almond milk and combine. Just remember once you add too much liquid it is hard to thicken again, so add a little a time as you may not need a lot. Mix until you get the desired consistency. 

Notes

* MAKES 6-8 CUPCAKES
 
CUPCAKES: These cupcakes are great on their own but if you want to take it a step further, ice them up with some luscious goat cheese frosting or drizzle with a dairy-free glaze. Store in the fridge for 1-2 days in an air-tight container. Muffins without frosting or glaze will keep in the fridge for up to 1 week in an air-tight container. Will keep in the freezer with frosting for up to a month, as muffins for 1-2 months in zip-lock bags or an air-tight container.
 
GOAT CHEESE FROSTING: This frosting recipe is great on cupcakes and cakes. Keep sealed in an air-tight container for 1-2 days.
 
GLAZE (DAIRY FREE): This glaze recipe is great on cupcakes, cakes, cookies, and doughnuts. Will keep in the fridge for 2-3 days in an air-tight container.