- 12
Ingredients
- 3 cups shredded carrots (about 4 large carrots)
- 8 pitted dried dates (I use THESE), finely chopped
- 4 eggs
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup coconut flour (I use THIS)
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- pinch salt
- 1 teaspoon baking powder
- 1 cup refined (unflavored) coconut oil (I use THIS)
- 1/3 cup pure maple syrup
- 2 teaspoons vanilla extract
- pinch sea salt
- optional: 1/3 cup arrowroot or tapioca starch (I use THIS) -- this helps to stiffen and stabilize the icing, but is not necessary
Preparation
Step 1
Instructions
Preheat oven to 350 degrees F.
Shred the carrots and then chop the dates (or use a food processor to shred and chop). Set aside the shredded carrots for later.
In a mixing bowl, add in your chopped dates, eggs, coconut oil and vanilla. Beat mixture well. Add coconut flour, cinnamon, cloves, salt and baking powder and stir until combined.
Fold in the shredded carrots.
Fill cupcake batter to the top of each cupcake lined (or well oiled) muffin pan and bake for 25-28 minutes or until inserted toothpick comes out clean. Let cool then frost with icing (recipe below). Store frosted cupcakes in the refrigerator until ready to eat. Icing directions:
Your coconut oil must be solid to make the icing. If it is liquid, place it in the refrigerator for 30 minutes or until completely solid.
With a stand or hand mixer, whip your coconut oil until it's light and fluffy.
Add in your tapioca or arrowroot if using. Continue to whip (at first on low speed so it doesn't make a mess) until it's all incorporated into the coconut oil and is smooth.
Slowly mix in your maple syrup, vanilla & sea salt. Continue whipping for 1 minute. Use frosting right away.
Instructions