If you're a fan of carrot cake, you'll definitely want to welcome spring with these gluten-free carrot cupcakes! Made with wholesome ingredients and topped with an almond butter "frosting," they're healthy enough to eat for breakfast and yummy enough to enjoy as a dessert or mid-day treat.
Ingredients
1/2 cup finely shredded carrots (I like mine super small)
1 cup oat flour
1/4 cup tapioca flour
2 tsp cinnamon, 1/2 tsp cardamom
1/4 tsp cloves
1/2 tsp nutmeg, 2 tsp vanilla
1/2 tsp baking powder
1/4 tsp baking soda
1/3 cup coconut sugar
1/4 cup Yumbutter Almond Butter
1/2 tbsp apple cider vinegar or lemon juice
1/2 cup plant milk
Pinch of sea salt
Frosting:
1/2 cup Yumbutter Almond Butter
1/4 cup maple syrup
1/4 tsp cinnamon
1-2 tbsp plant milk/creamer, as needed
Directions
Preheat oven to 350F. Combine all ingredients until batter forms. Divide among greased or lined cupcake tin. Bake for 25 min or until cooked through. Mix together all frosting ingredients until smooth. Cool before frosting, then enjoy!
