- versión en español al final de la página -

Hello food lovers!

It’s been a while that I wanted to bake Carrot Cake Cupcakes, so here we go!!

This recipe is almost the same I made for my healthy Carrot Cake, I just made a few changes. It is a gluten free and refined sugar free recipe. It can also be dairy free if you change the frosting. I made a cream cheese frosting, but this healthy coconut frosting would be great as well and would make these healthy cupcakes completely dairy free :)

DIABETIC DIET TIP

If you have always wanted to eat Carrot Cake but all the ones you see at restaurants and bakeries are full of refined sugars, this is the perfect recipe and opportunity for you to eat some healthy Carrot Cake Cupcakes and not mess you blood sugar levels!

The reason is, the sugar content on this healthy recipe is very low. Also, I used low carb flours such as almond flour and coconut flour as well as flaxseeds, making this healthy Carrot Cake Cupcakes recipe very nutrient dense. For any diabetic, this goodie is a perfect solution for when having people over for example, allowing you to enjoy the same as anybody else!

Since it’s a nutrient dense healthy Carrot Cake, a little piece will be enough to satisfy your sweet tooth!!

I love how it turned out and I would also like to know your thoughts!!

INGREDIENTS

Carrot Cake:

Dry ingredients:

2 cups or 190gr of almond flour
1/2 cup or 55gr of coconut flour
1/3 cup or 30gr flaxseed meal
1 teaspoon of baking soda
1 teaspoon of baking powder
1 tablespoon of ground cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground cardamom
1/2 teaspoon of pink Himalayan salt
1 cup or 140gr of coconut sugar

Wet ingredients:
4 large eggs, at room temperature
1/4 cup or 60ml of unsweetened almond milk or cream
1 teaspoon of vanilla extract
100gr melted coconut oil or grass-fed butter
3 cups shredded carrots (about 300gr, make sure you dry them with paper towels so they release as much water as possible)

Cream cheese frosting:
(If you want a vegan frosting, make this coconut frosting from this recipe)
8oz/230gr of cream cheese, at room temperature
1/2 cup or 75gr of powdered coconut sugar (just blend regular coconut sugar)
1 teaspoon of pure vanilla extract
1 cup or 230ml of heavy whipping cream

STEPS

Pre heat oven at 350F/175C. Grease a cupcake tray with oil or cupcake papers.
Mix all dry ingredients together on a bowl and set aside.
Beat the eggs with vanilla extract and set aside.
In another bowl, melt the oil or butter and mix in the milk or cream and add it to the previous egg mixture.
Add shredded carrots to the previous mixture and mix well with a spatula.
Pour dry mixture (2) into the previous wet mixture, little by little until fully incorporated.
Transfer the dough into the cupcakes molds and bake for 15 minutes.
Let them cool in the molds and make the frosting in the meantime.
For the frosting, beat all the ingredients together and frost the cupcakes before serving.

* Store in an air tight container in the fridge for up to 1 week. Take the cupcakes out of the fridge at least 15 minutes before serving. You can also freeze the cupcakes and eat them whenever you want!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #yourdailynutrients.

Thanks so much!

🇪🇸 Spanish:

Después del finde, qué mejor que tener a mano unos cupcakes de zanahoria saludables para la semana!

Esta versión sana y nutritiva de cupcakes de Carrot Cake es deliciosa!

Están hechos con harina de almendra, harina de coco y semillas de lino trituradas que hacen los cupcakes ricos en grasas omega 3, 6 y 9!! No llevan gluten, ni azúcares refinados. Además si elegís otro frosting que no lleve queso, como este frosting de coco, también hará que estos cupcakes no lleven lácteos!

INGREDIENTES

Cupcakes de zanahoria:

Ingredientes “secos”

2 tazas o 190gr de harina de almendra
1/2 taza o 55gr de harina de coco
1/3 taza o 30gr de semillas de lino molidas
1 cucharadita de bicarbonato sódico
1 cucharadita de levadura en polvo
1 cucharada de canela en polvo
1/2 cucharadita de jengibre en polvo
1/4 cucharadita de nuez moscada en polvo
1/4 cucharadita de cardamomo en polvo
1/2 cucharadita de sal rosa del Himalaya
2/3 taza o 100gr de azúcar de coco

Ingredientes líquidos:
4 huevos grandes, a temperatura ambiente
1/4 taza o 60ml de leche de almendras o nata
1 cucharadita de extracto de vainilla
1/3 taza o 55gr de aceite de coco o mantequilla de buena calidad
3 tazas de zanahoria rallada (unos 300gr, aseguraros de escurrir la zanahoria rallada con papel de cocina, para quitar la máxima agua posible)

Glaseado de queso crema:
(podéis utilizar leche de coco enlatada, como el frosting de coco de estos cupcakes)
250gr de queso crema de buena calidad
1/2 taza o 75gr de azúcar de coco en polvo
1 cucharadita extracto de vainilla
1 taza o 230ml de nata para montar

PASOS

Pre calentar el horno a 175C. Engrasar una bandeja para cupcakes o cubrir con papeles para cupcakes.
Mezclar todos los ingredientes “secos” juntos en un bol y reservar.
Batir los huevos con la vainilla y reservar.
En otro bol, derretir el aceite de coco o mantequilla y mezclar con la nata o leche. Añadir y mezclar con la mezcla de huevos del paso anterior.
Añadir las zanahorias ralladas a la mezcla anterior y mezclar con una espatula.
Verter la mezcla de ingredientes secos (2) en la mezcla anterior hasta que quede todo integrado.
Verter el relleno en los moldes y hornear 15 minutos.
Dejarlos enfriar en los moldes y hacer el glaseado.
Para el glaseado: Batir todos los ingredientes del glaseado y meter en una manga pastelera. Reservar hasta decorarlos antes de servir, si no se secará!

* Conservar en un recipiente hermético en la nevera durante 1 semana. Sacar los cupcakes de la nevera unos 15 minutos antes de servir. También podéis congelarlos e ir comiendo cuando os apetezca!

¿Habéis hecho esta receta?

¡Me encantaría saber que tal os ha quedado! Dejar un comentario en la sección de abajo y compartir una foto en Instagram con el hashtag #yourdailynutrients.

¡Mil gracias!

HEALTHY CARROT CAKE CUPCAKES