Gluten Free Carrot Cake Minis with Honey Yogurt Topping

1. 1

   Recipe makes 24 mini muffins.

2. 2

   Set your eggs aside to come to room temperature.

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   The quick method would be to place eggs in a warm water bath for 3 minutes.

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   Be sure to dry the eggs off before you crack them.

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   Mix together the coconut flour, baking soda, salt, cinnamon and nutmeg into a medium sized bowl.

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   Sift or use a fork to break up all lumps in the coconut flour mixture.

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   Set aside.

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   In a separate mixing bowl whisk together the coconut oil, room temperature eggs (its very important that they are room temperature, or the coconut oil will harden), honey/sugar, ginger and vanilla extract.

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   Whisk till well blended.

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    Add the dry ingredients to the wet, again using a wire whisk or mixer.

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    Mix well so that there are no lumps in the batter.

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    It will look a bit like melted caramel.

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    Fold in the carrots, grated coconut and the currants.

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    Spoon a tablespoon of batter into each mini muffin cup.

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    Bake at 350 degrees F for 10-12 minutes depending on your oven.

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    Just dont over bake or theyll get dry.

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    Cool the cupcakes.

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    Honey yogurt topping: Mix the yogurt and honey together.

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    Then either strain the mixture through a cheese cloth for an hour or so till the mixture becomes thicker; or cool the mixture in the freezer till it firms up a bit.

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    Once its thickened, then frost the cupcakes.

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    PIPE OR FROST JUST BEFORE SERVING!

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    The topping will melt if piped ahead of time but it is so worth it!

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    Tastes even better than cream cheese and so much better for you!

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    You can also make a nice glaze by mixing a 1/4 cup of powdered sugar in to the yogurt and dipping the tops of each cupcake into the glaze.

* Per serving · 4 servings · Values may vary.