The Pioneer Woman Tasty Kitchen
Profile Photo

Gluten Free Carrot Cake Minis with Honey Yogurt Topping

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

24
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Ahh… the wonders of coconut flour! It’s not only significantly lower in carbs than wheat flour but it also has a LOT more fiber. And did I mention it’s gluten free? No matter, you’ll never know that these cupcakes are gluten free. They are sure to please everyone . . . well, everyone who loves carrot cake that is.

Ingredients

  • ¼ cups Coconut Flour
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 2 teaspoons Cinnamon
  • ½ teaspoons Nutmeg
  • 5 Tablespoons Coconut Oil (or Other Oil Of Choice)
  • 3 whole Room Temperature Eggs
  • 5 Tablespoons Honey Or Raw Cane Sugar
  • 2 teaspoons Grated Ginger Or You Can Use The Pre-grated Tubed Ginger
  • 1 teaspoon Vanilla Or Rum Extract
  • 1 cup Lightly Packed Very Finely Grated Carrots
  • ¼ cups Dried Grated Coconut (toasted Or Raw)
  • ¼ cups Currants Or Chopped Raisins
  • 1 cup Greek(strained) Yogurt
  • 3 Tablespoons Honey Or (1/4 Cup Powdered Sugar)

Preparation

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.

No Comments

You must be logged in to post a comment.

2 Reviews

You must be logged in to post a review.

Profile photo of katable

katable on 12.18.2012

I made these not long ago and they were absolutely delicious! They went down a treat, definitely making them again!!

Profile photo of erinjoyous

erinjoyous on 11.8.2012

This is a fantastically easy, absolutely delicious recipe! I used it for my daughter’s 1st birthday “cake” (mini muffins). I love the simple substitution of coconut flour to make it gluten-free. I did a cream cheese frosting, sweetened with vanilla and maple syrup instead of the yogurt topping, because I wanted to pipe carrots on top. I’ve also served them without a topping and they were gobbled up! Moist, supple, full of flavour and hearty goodness — this is a keeper for sure!

Related Recipes

Keto Broccoli Bacon Salad
Profile Photo by Blondelish.com in Special Dietary Needs
Creamy lemon dressing, crunchy broccoli, and crispy bacon make this Keto Broccoli...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Best Ever Gluten-free Flatbreads
Profile Photo by Natalie Crofts in Special Dietary Needs
A recipe for gluten-free flatbreads that don’t fall apart the moment...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Intermediate


Red Lentil Pasta with Creamy Sundried Tomato and Garlic Sauce
Profile Photo by Jen in Special Dietary Needs
Elevate your pasta game with this easy and simple red lentil...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Balsamic Asparagus and Mushrooms with Lemon & Thyme
Profile Photo by Alishan in Special Dietary Needs
This savory plant-based dish can be made in one pot with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


5-Ingredient Auntie Anne’s Cinnamon Sugar Pretzel Bites
Profile Photo by Sarah K in Special Dietary Needs
These 5-ingredient pretzel bites are absolutely delicious. Made with only a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy