The Pioneer Woman Tasty Kitchen
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Mini Easter Carrot Cakes

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Level: Easy

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Description

Mini carrot cakes that are perfectly decorated for Easter! These cute desserts are super easy, gluten-free and lower-fat.

Ingredients

  • FOR THE CAKE:
  • ¼ cups Coconut Flour, Sifted (1/4 Cup Is 37 Grams Post Sifting)
  • ½ teaspoons Baking Soda
  • ½ teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • ⅛ teaspoons Nutmeg
  • ¼ teaspoons Salt
  • 2 Tablespoons Non-fat Plain Greek Yogurt
  • 2  Eggs, Lightly Beaten
  • 2 Tablespoons Coconut Oil, Melted
  • ½ teaspoons Vanilla Extract
  • ¾ cups Light Brown Sugar, Packed
  • 1-¼ cup Grated Carrots
  • FOR THE ICING:
  • ½ Tablespoons Water
  • Green Food Coloring
  • 1 Tablespoon Unsweetened Coconut Flakes
  • 4 ounces, weight Reduced-fat Cream Cheese, Softened
  • ¼ cups Butter, Softened
  • 1 teaspoon Vanilla Extract
  • 1 cup Powdered Sugar, Sifted
  • Cadbury Mini Eggs

Preparation

1. Preheat your oven to 350 F and line a standard-size muffin tin with 5 muffin liners. Set aside.
2. In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
3.In a small bowl, microwave the Greek yogurt for 10-15 seconds, just until slightly warmed. If you add cold Greek yogurt right into the mixture, the coconut oil solidifies, leaving you with a chunky cake.
4. In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, Greek yogurt, vanilla extract and brown sugar until light and fluffy.
5. Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone.
6. Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
7. Pour the batter into the prepared muffin tins and let them stand 5 minutes before baking.
8. Bake for 20-25 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean. Remove pan from oven.
9. Let cakes cool completely before assembling.
10. To make the green coconut:
11. Mix the water and desired amount of green food coloring in a small baggie.
12. Add in the coconut and swirl around until all the coconut is covered.
13. Lay it out on a paper towel to dry and set aside. (see note below)
14. To make the frosting:
15. In a large bowl, beat together the softened cream cheese and butter until light and fluffy (about 5 minutes).
16. Beat in the vanilla until well combined.
17. Turn the mixer down to low and gradually beat in the powdered sugar.
18. Turn the speed back up and beat for an additional 2-3 minutes, until light and fluffy.
19. Using a small spoon, scoop a little circle out of the center of each mini carrot cake.
20. Spoon the icing into a parchment bag and fill the hole in the top of each cake with frosting, swirling it just over the top of the cake as well.
21. Sprinkle with colored coconut and mini eggs.

Notes:
– I also had success using coconut sugar instead of brown sugar, although most people slightly preferred the taste of the brown sugar version. Note that coconut sugar makes baked goods turn very dark brown, and it is wise to cover the top of the cake with parchment paper for the last 10 minutes of baking.
– Cream cheese icing recipe is adapted from About.com.
– You can also speed up the drying of the green coconut by placing the colored coconut on a small baking sheet into the oven at 450 F degrees for 2-3 minutes.

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