Carrot Cake is my favorite cake hands down so it’s no surprise that it was my first gluten-free recipe. My mother only buy vanilla cake or chocolate cake mixes so I can remember clearly the first time I had it. I was living in Australia and attending the birthday of a friend who turning the old age of 6.
In my family, food comes first, so I checked out the cake early on and saw that it was a strange gold color with specks of orange. Little did I know that by the end of the party I would be a carrot cake convert and want it for my birthday every year. You can easily turn these coconut flour carrot cupcakes into a cake but you will want to double the recipe. I personally don’t want another pan to clean!
I hope that you enjoy it!
- ½ cup of sifted Organic coconut flour
- 5 eggs
- ⅓ cup of butter or ghee or coconut oil
- 1 teaspoon vanilla
- 3 Tablespoons honey
- 1 Tablespoons pumpkin pie spice
- 1 cup of applesauce
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large carrots, peeled and finely shredded
- ⅓ cup of raisins
- In a large bowl mix together the eggs, ghee, vanilla, honey and applesauce until completely blended with an electric beater
- Next add the baking soda, baking powder, pumpkin pie spice and sifted coconut flour into the wet ingredients.
- Mix until fully blended.
- Last but not the least add the grated carrots and raisins and mix with a spoon.
- Pour your batter in to 12 cupcake tins and bake in the oven at 350 degrees for 20 minutes or until a toothpick inserted into the cupcake comes out clean.
- For the frosting, add the cream cheese, maple syrup and lemon to a blow and with a hand mixer blend together all the ingredients until smooth.
- Apply to the cooled carrot cake cupcakes.
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