{"id":554,"date":"2022-02-24T10:50:18","date_gmt":"2022-02-24T10:50:18","guid":{"rendered":"http:\/\/bestratefinders.com\/blog\/?p=554"},"modified":"2022-03-02T05:53:38","modified_gmt":"2022-03-02T05:53:38","slug":"healthy-carrot-cake-cupcakes-with-almond-flour-gluten-free-dairy-free","status":"publish","type":"post","link":"https:\/\/bestratefinders.com\/blog\/diet-tips\/healthy-carrot-cake-cupcakes-with-almond-flour-gluten-free-dairy-free\/","title":{"rendered":"Healthy Carrot Cake Cupcakes with almond flour (gluten-free, dairy-free)"},"content":{"rendered":"

Sharing a recipe for healthy carrot cake cupcakes that are made with almond flour! They\u2019re gluten-free, dairy-free, and absolutely delicious.<\/em><\/p>\n

Hi friends! How\u2019s the week going? Thank you so much for all of your wonderful feedback and sharing your experiences with me in the alcohol post. I\u2019m happy it resonated with ya and it\u2019s always nice to hear you\u2019re not alone in making these kinds of decisions.<\/p>\n

We\u2019ve been doing the usual routine around here: in the dance and gymnastics and school stuff for the girls, getting Fit Team workouts ready to go out next week, and also getting things ready for our 6-week group coaching. All of the details will be posted here on the blog Tuesday am! If you want early access, make sure you\u2019re on my email list. <\/p>\n

Lately, we\u2019ve also been eating a looootttttt of cupcakes, and if you try this recipe, you will, too. They\u2019re SO SO GOOD. <\/p>\n

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I don\u2019t typically make carrot cake, just because it can be kind of labor-intensive for a cake. Something about the thought of shredding carrots always deters me. This recipe convinced me to do this more often, because carrot cake is one of my very favorites. These healthy carrot cake cupcakes are absolutely perfect for spring, Easter brunch, and outdoor get-togethers. They\u2019re made with almond flour (and some secret ingredients) and you can top them with a delicious dairy-free cream cheese glaze.<\/p>\n

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Special thanks to Mia<\/a> for developing this recipe! She sent it over, the girls and I tested it out, and I took the pics below. \ud83d\ude42<\/p>\n

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Please let me know if you give this one a try!<\/p>\n

Healthy Carrot Cake Cupcakes with almond flour (gluten-free, dairy-free)<\/h2>\n

Ingredients<\/span><\/strong><\/p>\n

1 cup Blanched Almond Flour (can also use cashew flour)<\/p>\n

\u00bc cup Finely Ground Coconut Flour<\/p>\n

1 tsp Baking Soda<\/p>\n

\u00bd tsp Sea Salt<\/p>\n

1 tsp Cinnamon<\/p>\n

1 tbsp flaxseeds, ground<\/p>\n

90g sweet potato, mashed from fresh or canned puree<\/p>\n

1 tbsp Extra Virgin Olive Oil<\/p>\n

3 Eggs<\/p>\n

\u00bc cup Maple Syrup<\/p>\n

2 large Carrots, finely grated <\/p>\n

* If you like raisins in your carrot cake, add 1\/3 cup golden raisins. You can also add 1\/4 cup chopped pecans<\/p>\n

Instructions<\/span><\/strong><\/p>\n

Preheat the oven to 350\u00baF. Line cupcake tins with unbleached, parchment papers. Set aside. <\/p>\n

Add the dry ingredients: almond \ufb02our, coconut \ufb02our, baking soda, salt, cinnamon and flax seeds in a mixing bowl and mix with a fork.<\/p>\n

In another bowl mix the wet ingredients: sweet potato, oil, eggs, maple syrup and grated carrot. <\/p>\n

Combine the wet and dry ingredients together and stir until well mixed. Don\u2019t overmix.<\/p>\n

Ladle the mix into the tins until each well is \u2154 full. Bake for 30 minutes or until a toothpick comes out clean when inserted in the center of the cupcake.<\/p>\n

Once cupcakes are completely cool, optional drizzle with cream cheese glaze.  Recipe below. <\/p>\n

Tips: Mini cakes can be refrigerated in an airtight container for up to four days. Freeze for up to three months.  Delish with some grass fed ghee. <\/p>\n

Optional dairy-free cream cheese glaze:<\/span><\/strong><\/p>\n

– 2 tbsp lactose free cream cheese or dairy-free Kite Hill Cream cheese<\/p>\n

– \u00bc tsp lemon juice<\/p>\n

– \u00bd tsp vanilla extract<\/p>\n

– 1 cup organic powdered sugar (sifted)<\/p>\n

– 2 tbsp dairy free milk of choice<\/p>\n

Combine the cream cheese, lemon juice and vanilla extract.  Whisk in organic powdered sugar.  Once the mixture is dry and clumpy, add dairy free milk 1 tbsp at a time, whisking until smooth and desired consistency. Depending on your altitude and humidity, you may need more or less milk.  Drizzle over cupcakes and serve.  <\/p>\n

Print<\/a><\/span><\/p>\n

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