Carrot Cake Cupcakes

Carrot cake is my husband’s favorite dessert, but not everyone in our family is a fan. So cupcakes are a great solution when his birthday rolls around. I can frost a few and freeze a few. You could also make a traditional round layer cake, or a 9 X 13 cake with this recipe, which is somewhat healthy (if you omit the frosting.) But that would just be wrong. Unless you are serving them for breakfast as more of a muffin, which I’ve also done. Still, I would probably sneak some frosting to pair with my coffee.

First and foremost, the fresher the carrots the better. I started with a friend’s gluten free recipe, then modified it by adding several more spices and golden raisins to my version. Each time I bake this recipe, I try something new. I’ve also added orange zest to both the cupcakes and the frosting, along with some sweet natural decorations that came about by accident. I actually made a tiny carrot out of a piece of orange zest and a mint leaf. How cute is that? Even my adult children were somewhat impressed with my creativity. Now I’m baking them again for Easter. Because every bunny loves carrots, right? Cheesy, I know.. but I do live in Wisconsin. Without further adieu, here is the recipe.

Carrot Cake Cupcakes Recipe

Ingredients:

1 1/2 cup almond flour
3/4 tsp baking soda
2 tsp ground cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp cardamon
1 tsp kosher salt
3 eggs
2 Tbsp vegetable oil
1/4 cup maple syrup
2 tsp vanilla
orange zest
2 cup grated carrots
1 cup golden raisins

Directions:

Preheat oven to 325
Combine almond flour, baking soda, spices and salt and set aside
In another bowl, whisk together eggs, oil, maple syrup, vanilla, orange zest and carrots last
Combine dry and wet ingredients, stir thoroughly
Pour batter into lined muffin tins
Bake for 20 min until toothpick comes out clean
Cool for 30 min before removing
Frost after completely cooled