Description
These easy to make Carrot Cake Cupcakes are naturally gluten free and dairy free, and make for the perfect party dessert. Delicious, moist and healthy.
Ingredients
Units
Scale
For the cupcakes
- 2 cups cashew flour
- 3 cups shredded carrot
- 6 eggs
- 1/2 cup melted coconut oil
- 2/3 cups maple syrup
- 2 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
For the cheesecake topping
- 1 cup raw cashews, soaked overnight and rinsed
- 1/3 cup honey
- 2 tsp fresh lemon juice
- 3 tbsp canned full fat coconut milk
- 1/3 cup melted coconut oil
- Candied pecans, to decorate
Instructions
- Preheat oven to 350 F. Line a muffin pan with 12 muffin liners and set aside.
- Place the cupcake ingredients in a standing mixer’s bowl. Place bowl in standing mixer and mix on medium until incorporated. Divide the batter into the 12 muffin liners and bake for 45 minutes. Let cool completely and refrigerate.
- Add cashews to a high-speed blender and blend on high until smooth. Add in honey, lemon juice and coconut milk and blend until well combined. While blender is on, slowly add in melted coconut oil. Blend until mixture is smooth and creamy.
- Add 3 tbsp of the cheesecake topping on top of the cupcakes and decorate with candied pecans. Place cupcakes in refrigerator overnight before eating.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American