Gluten Free Carrot Cake Cupcakes

Mmmm....I don't know why I've waited so long to make these like this. I love the flavors of pineapple and coconut together, and with a carrot cake, it worked deliciously! This recipe is done without any refined sugars, using only organic maple syrup and honey. I grated the carrots with a lemon zester so they were very fine, thinking the kids would notice the carrot....which they did not. These turned out great! I will definitely be making this again and again! This is inspired by the recipe from Flavour and Savour at http://www.flavourandsavour.com/gluten-free-carrot-cake-cupcakes/.


 

Gluten Free Carrot Cake Cupcakes
 

Ingredients:


1/4 cup coconut oil (or other oil)

1/4 cup of organic maple syrup

1/4 cup honey

2 eggs

1 cup finely grated carrots

1/2 cup crushed pineapple (drained if using canned)

1/2 cup of Domata Living Flour (or other gluten free blend)

1/4 cup of coconut flour

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp sea salt

1/2 cup chopped pecans

 
 

Directions:


-Preheat oven to 350 degrees.

-Line a muffin tin with paper liners.

-Stir in the carrots and pineapple.

-Whisk in dry ingredients until blended.

-Stir in chopped pecans.

-Pour batter in lined cupcake tins.

-Bake for 25-30 minutes.

-Cool completely and add your favorite frosting on top!

 

 

Enjoy! I know you will!