


Carrot cupcakes and cream cheese frosting (makes 12)
INGREDIENTS
Filling:
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3/4 cup almond flour
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3/4 cup coconut flour
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1/2 tsp cinnamon
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1/2 tsp nutmeg
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1/2 tsp ground ginger
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3 eggs
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1 tsp vanilla essence
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2 tblsp oil
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1 1/2 cup grated carrots
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1/2 cup walnuts
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1 tsp baking powder
Topping:
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4 oz room tempertature cream cheese
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5 tblsp honey
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1.5 tsp vanilla essence
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6 tblsp coconut cream/milk
METHOD
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Preheat oven to150 degrees celcius.
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Prepare cupcake tin with liners.
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Combine all the ingredients in a bowl
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Scoop out into the cupcake tines
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Bake for about 20 minutes, or until a skewer comes out clean
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Let the cupcakes cool and while waiting mix the topping together.
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Don't put the topping on until the cupcakes are completely cool or else the warmth melts it and it will drip off.
