Gluten Free Carrot Cake Minis with Honey Yogurt Topping

Recipe makes 24 mini muffins.

Set your eggs aside to come to room temperature. The quick method would be to place eggs in a warm water bath for 3 minutes. Be sure to dry the eggs off before you crack them.

Mix together the coconut flour, baking soda, salt, cinnamon and nutmeg into a medium sized bowl. Sift or use a fork to break up all lumps in the coconut flour mixture. Set aside.

In a separate mixing bowl whisk together the coconut oil, room temperature eggs (it’s very important that they are room temperature, or the coconut oil will harden), honey/sugar, ginger and vanilla extract. Whisk till well blended.

Add the dry ingredients to the wet, again using a wire whisk or mixer. Mix well so that there are no lumps in the batter. It will look a bit like melted caramel.

Fold in the carrots, grated coconut and the currants.

Spoon a tablespoon of batter into each mini muffin cup.

Bake at 350 degrees F for 10-12 minutes depending on your oven. Just don’t over bake or they’ll get dry.

Cool the cupcakes.

Honey yogurt topping: Mix the yogurt and honey together. Then either strain the mixture through a cheese cloth for an hour or so till the mixture becomes thicker; or cool the mixture in the freezer till it firms up a bit. Once it’s thickened, then frost the cupcakes. PIPE OR FROST JUST BEFORE SERVING! The topping will melt if piped ahead of time but it is so worth it! Tastes even better than cream cheese and so much better for you!

You can also make a nice glaze by mixing a 1/4 cup of powdered sugar in to the yogurt and dipping the tops of each cupcake into the glaze.