Carrot Cake is my favorite cake hands down so it’s no surprise that it was my first gluten-free recipe. My mother only bought 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!
Coconut Flour Carrot Cake with Cream Cheese Frosting
- 8 oz package of cream cheese softened
- 3 Tablespoons maple syrup
- 1 Tablespoon lemon juice
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.
© 2011-2012, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.