From Against All Grains Cookbook, Danielle Walker
(if you’re wanting a less sweet option, CLICK HERE for muffins)
INGREDIENTS
- 4 large eggs, room temperature
- 1/2 cup honey
- 1/4 cup coconut oil. melted
- 1/2 tsp vanilla extract
- 1/2 cup coconut flour, sifted
- 1 tsp baking soda 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp sea salt
- 1 1/4 cup grated carrots
- 1/4 cup chopped raisins OR chopped pecans (optional)
FROSTING
- 1/4 cup coconut butter OR Ghee (coconut butter is also called coconut manna and creamed coconut)
- 3 tbsp honey
- 1 tbsp coconut oil, softened
- 1 tbsp full fat coconut milk
- 1/2 tsp fresh lemon juice
- 1/4 tsp apple cider vinegar
FOR GARNISH
- 1/4 cup unsweetened shredded coconut
METHOD
- Preheat oven to 350 degrees F. Line a muffin tin with parchment paper liners
- Beat the eggs, honey, coconut oil and vanilla in the bowl of a mixer (OR electric hand mixer) on medium speed for 30 seconds
- Add the coconut flour, baking soda, spices and salt and beat again to combine fully. Fold in the carrots and, if desired the raisins or pecans.
- Bake the cupcakes for 18 to 20 minutes, until a toothpick inserted in the center comes out clean. Remove the cupcakes from the pan and allow to completely cool on a wire rack before serving or frosting.
- For the frosting, combine all the frosting ingredients in a small food processor or in the bowl of a stand mixer and beat until smooth. If frosting is too thin, place in the refrigerator for 10 minutes then beat again. Top with shredded coconut.