Gluten Free Carrot Cake Minis with Honey Yogurt Topping Recipe

Name: Gluten Free Carrot Cake Minis with Honey Yogurt Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Coconut Flour; 1/4 teaspoons Baking Soda; 1/4 teaspoons Salt; 2 teaspoons Cinnamon; 1/2 teaspoons Nutmeg; 5 Tablespoons Coconut Oil (or Other Oil Of Choice); 3 whole Room Temperature Eggs; 5 Tablespoons Honey Or Raw Cane Sugar; 2 teaspoons Grated Ginger Or You Can Use The Pre-grated Tubed Ginger; 1 teaspoon Vanilla Or Rum Extract; 1 cup Lightly Packed Very Finely Grated Carrots; 1/4 cups Dried Grated Coconut (toasted Or Raw); 1/4 cups Currants Or Chopped Raisins; 1 cup Greek(strained) Yogurt; 3 Tablespoons Honey Or (1/4 Cup Powdered Sugar)

Servings: persons

1/4 cups Coconut Flour
1/4 teaspoons Baking Soda
1/4 teaspoons Salt
2 teaspoons Cinnamon
1/2 teaspoons Nutmeg
5 Tablespoons Coconut Oil (or Other Oil Of Choice)
3 whole Room Temperature Eggs
5 Tablespoons Honey Or Raw Cane Sugar
2 teaspoons Grated Ginger Or You Can Use The Pre-grated Tubed Ginger
1 teaspoon Vanilla Or Rum Extract
1 cup Lightly Packed Very Finely Grated Carrots
1/4 cups Dried Grated Coconut (toasted Or Raw)
1/4 cups Currants Or Chopped Raisins
1 cup Greek(strained) Yogurt
3 Tablespoons Honey Or (1/4 Cup Powdered Sugar)

1
Recipe makes 24 mini muffins.
2
Set your eggs aside to come to room temperature.
3
The quick method would be to place eggs in a warm water bath for 3 minutes.
4
Be sure to dry the eggs off before you crack them.
5
Mix together the coconut flour, baking soda, salt, cinnamon and nutmeg into a medium sized bowl.
6
Sift or use a fork to break up all lumps in the coconut flour mixture.
7
Set aside.
8
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.
9
Whisk till well blended.
10
Add the dry ingredients to the wet, again using a wire whisk or mixer.
11
Mix well so that there are no lumps in the batter.
12
It will look a bit like melted caramel.
13
Fold in the carrots, grated coconut and the currants.
14
Spoon a tablespoon of batter into each mini muffin cup.
15
Bake at 350 degrees F for 10-12 minutes depending on your oven.
16
Just dont over bake or theyll get dry.
17
Cool the cupcakes.
18
Honey yogurt topping: Mix the yogurt and honey together.
19
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.
20
Once its thickened, then frost the cupcakes.
21
PIPE OR FROST JUST BEFORE SERVING!
22
The topping will melt if piped ahead of time but it is so worth it!
23
Tastes even better than cream cheese and so much better for you!
24
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.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cups Coconut Flour, 1/4 teaspoons Baking Soda, 1/4 teaspoons Salt, 2 teaspoons Cinnamon, and more.

Yes, Gluten Free Carrot Cake Minis with Honey Yogurt Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Carrot Cake Minis with Honey Yogurt Topping

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