Carrot Cake Cupcakes | GreenSmoothieGirl
Carrot Cake Cupcakes
These cupcakes come together beautifully, are easy to make, and delicious to eat!
10 minutes
20 minutes
30 minutes
6
- 3 eggs
- 3/4 cup plain kefir
- 1/2 cup coconut oil
- 1 mashed banana
- 1 cup sucanat
- 3/4 cup honey
- 2 tsp vanilla
- 2 tsp cinnamon
- 1/4 tsp sea salt
- 2 cups Kamut flour
- 1 tsp baking powder
- 2 tbsp vital wheat gluten
- 3 cups fine shredded carrot
- 1 cup crushed pineapple with juice
- 1 cup shredded unsweetened coconut optional
- 1/2 cup golden raisin optional
- 1/2 cup rough chopped almonds optional
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Preheat oven to 350 °
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Blend the eggs with the Sucanat and honey. Add the coconut oil, kefir, mashed banana, vanilla and blend again.
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Sift the flour, cinnamon, salt, baking soda, baking powder, and vital wheat gluten through a fine strainer.
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Stir the dry ingredients into the wet ingredients. Add the shredded carrot and the optional walnuts, coconut, and raisins, if using.
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Drop the batter by ¼ C into a greased muffin tin and bake for 15-20 min.
Tags: banana, cake, cinnamon, coconut oil, dessert, honey, kefir, pineapple
Categories: Desserts
