Gluten Free Carrot Cake Cupcakes

November 05, 2014

Gluten Free Carrot Cake cupcakes that are quick and easy, and made on the lighter side! Topped off with a fluffy cream cheese frosting!

For the cake:
¼ Cup Coconut flour, sifted (37 grams post sifting) (My fav is Bob's Red Mill)
½ tsp Baking soda
½ tsp Baking powder
1 tsp Cinnamon
? tsp Nutmeg
¼ tsp Salt
2 Eggs, lightly beaten
2 Tbsp Coconut oil, melted
2 Tbsp Non fat, plain Greek yogurt
½ tsp Vanilla extract
¾ Cup Light brown sugar, packed *
1¼ Cups Grated carrots (about 4 small carrots)
For the icing:
4 Ounces Reduced-fat cream cheese, softened
¼ Cup butter, softened
1 tsp vanilla extract
1 Cup Powdered sugar, sifted

Preheat your oven to 350 degrees and line a muffin tin with 5 muffin liners. Set aside. In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt...
See the full directions on my site

Nutritions

Calories
412

Sodium
331mg
13% DV

Fat
18g
28% DV

Protein
4g
9% DV

Carbs
62g
21% DV

Fiber
2g
9% DV