MINI EASTER CARROT CAKES - {GF + LOWER FAT

By Babycatgrandma

Ingredients

• For the cake:
• 1/2 Cup Coconut flour,sifted (45g) *
• 1/2 tsp Baking soda
• 1/2 tsp Baking powder
• 1 tsp Cinnamon
• 1/8 tsp Nutmeg
• 1/4 tsp Salt
• 3 Large eggs
• 2 Tbsp Coconut oil, melted
• 1/2 tsp Vanilla extract
• 3/4 Cup Light brown sugar, packed *
• 1 1/4 Cups Grated carrots (about 4 small carrots)
• For the icing:
• 4 Ounces Reduced-fat cream cheese, softened
• 1/4 Cup butter, softened
• 1 tsp vanilla extract
• 1 Cup Powdered sugar, sifted
• 1 Tbsp Unsweetened coconut flakes
• 1/2 Tbsp water
• Green food coloring
• Cadbury Mini Eggs

Details

Servings 6
Preparation time 20mins
Cooking time 40mins
Adapted from foodfaithfitness.com

Preparation

Step 1

that are perfectly decorated for Easter! These cute little desserts are super easy, gluten free and lower fat.

By the time you get to the final round of baking and photographing, you’re throwing plastic eggs and grass into the mix and thinking It’s the cutest thing to ever happen to planet Earth.

and don’t really want to make more.

but I got a little crazy and put the cream cheese frosting inside AND on top. Whoa guys.

I may not love the pictures of these, but I do love how super simple they are and I pretttyy sure that you will too! You just have to make a cupcake, scoop out a little bit of the middle (and , yes, you should eat all the scooped out middles…just to make sure the cupcakes taste good right? Quality control is important) and then fill ‘er up with icing. I could lie to you and tell you that I picked the coconut from a tree and hunted down the Easter bunny to get his eggs. You know, just to impress you. But, I didn’t. Sorry to disappoint.

. You may not have heard of the last one, I don’t think the USA has them. Seriously, you should all book a flight to Canada just to get one. They’re 4 chocolate eggs that are filled with either chocolate or vanilla cream, and then you break off the top of the egg and eat the filling with a cute little spoon. They also are packed in adorable little purple egg crates. I die.

Usually I have some witty way to end a post. But, I’ve been studying all week (we’ll talk about that later) and my brain is fried-o-rama, soooo I’m just telling you that you’ll like these and you should make them.

Yields

melted

Preheat your oven to 350 degrees and line a

medium mixing bowl,

stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.

electric hand mixer

, beat together the eggs, coconut oil, vanilla extract and brown sugar until light and fluffy.

Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone.

Stir in the grated carrots until all the carrots are mixed in and coated in the batter.

Pour the batter into the prepared muffin tins and let stand 10 minutes before baking.

To make the green coconut:

Mix the water and desired amount of green food coloring in a small baggie.

Add in the coconut and swirl around until all the coconut is covered.

To make the frosting:

In a large bowl, beat together the softened cream cheese and butter until light and fluffy (about 5 mins.)

Beat in the vanilla until well combined.

Turn the mixer down to low and gradually beat in the powdered sugar.

Turn the speed back up and beat for an additional 2-3 minutes, until light and fluffy.

* 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 go VERY dark brown, and it is wise to cover the top of the cake with parchment paper for the last 10 minutes of baking.

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