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Carrot Cake Cupcakes

Mini Cakes with Carrot and Cinnamon.

 

Carrot Cake Cupcakes

These cupcakes come together beautifully, are easy to make, and delicious to eat!

Course

Dessert

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

  1. Preheat oven to 350 °
  2. Blend the eggs with the Sucanat and honey. Add the coconut oil, kefir, mashed banana, vanilla and blend again.
  3. Sift the flour, cinnamon, salt, baking soda, baking powder, and vital wheat gluten through a fine strainer.

  4. Stir the dry ingredients into the wet ingredients. Add the shredded carrot and the optional walnuts, coconut, and raisins, if using.

  5. Drop the batter by ¼ C into a greased muffin tin and bake for 15-20 min. 

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