Bite-Sized Carrot Cake Cupcakes




2 large carrots – peeled and cut into chunks

1 cup almond flour

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground ginger

3 tablespoons maple syrup

2 tablespoons coconut oil (melted)

1 organic egg

1 teaspoon vanilla extract

1/4 cup raisins

1/4 cup chopped walnuts

1/4 cup shredded coconut



1/3 cup lite cream cheese

3 tablespoons maple syrup

1/4 teaspoon vanilla extract



Preheat oven to 180 degrees and line a mini cupcake pan with 12 liners.

Steam carrots in a microwave-safe bowl with the 3 tablespoons of water for about 5-7 minutes, checking every few minutes to see if they are ready. Place carrots and cooking water in a food processor and puree.

Combine almond flour, baking soda, salt, cinnamon, nutmeg and ginger in a bowl. Stir together maple syrup, coconut oil, egg and vanilla in another bowl.

Mix the wet ingredients into the dry and then fold in carrots, raisins, nuts and coconut.

Divide batter among muffin tins and bake 16-20 minutes or until set in center.

Remove to wire rack to cool.



In a small bowl beat together cream cheese, maple syrup and vanilla until incorporated and fluffy.

Once the cupcakes are fully cooled, top with the cream cheese frosting and sprinkle with a little home-made milo or cinnamon.

Makes 12 bite-sized cupcakes

These little gems are perfect for making in advance.  Personally I pop them in an airtight container and into the freezer and take one out on the days I feel like a little treat.

See the Changing Habits Website for a great little Home-Made Milo Recipe

Ps thanks again Jess xoxo