Maple Carrot Cake Cupcakes (gf + df)
With Easter less than a week away, I wanted to begin celebrating with one of the most classic Easter desserts I can think of - carrot cake! I put a spin on these with the addition of maple, and I don’t think I’ll ever go back.
This year, most of us who celebrate Easter will be doing so from the safety of our homes. Even though some of our traditions can’t be upheld because of the current environment, I hope that we can all find comfort in the traditions that we can uphold, and all the little things that we still have.
Happy baking!
xoxo,
The Secret GF
*makes 18
Ingredients:
1 cup almond flour
1 cup Not Your Mama’s Flour
½ cup coconut sugar
1 tsp baking soda
½ tsp salt
1 ½ tsp cinnamon
½ tsp ginger
½ tsp nutmeg
2 cups shredded carrot (about 3 large carrots)
3 eggs
¾ cup coconut oil, melted
½ cup maple syrup
1 cup chopped walnuts
½ cup raisins
1 batch vanilla frosting (I used pre-made Simple Mills)
Steps:
Line a cupcake pan with cupcake wrappers. Preheat the oven to 350°F.
In a medium mixing bowl, whisk together the dry ingredients (flours, sugar, baking soda, salt and spices).
In a large mixing bowl, whisk together the shredded carrot, eggs, oil, and maple syrup.
Add the dry mixture to the wet ingredients in the large mixing bowl. Whisk until combined.
Fold in the walnuts and raisins.
Divide the batter evenly between the cupcake wrappers, filling each about ¾ full.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Once done, let cool in the pans before frosting.
