These Healthy Carrot Cake Cupcakes are made with wholesome ingredients like coconut flour, tapioca flour, and fresh carrots, topped with a creamy buttercream frosting. Enjoy a delicious and nutritious treat with this easy recipe!
1: Preheat your oven to 350 degrees and line a 12 cup muffin pan with parchment liners.
2: In one bowl, combine coconut flour, tapioca flour, baking powder, baking soda, salt, and spices; set aside.
3: In a separate bowl, whisk together the eggs, coconut milk, coconut oil, maple syrup, lemon juice, and vanilla until smooth.
4: Slowly stir dry ingredients into the wet mixture until a thick batter forms. Stir in grated carrots and raisins.
5: Scoop batter into muffin cups up to the top and roll them into balls for even shape.
6: Bake in the preheated oven for 20 minutes or until set in the center.
7: Allow to sit for 5 minutes in the pan, then transfer to wire racks to cool completely.
8: For the frosting, beat the shortening and coconut oil until smooth and fluffy.
9: Add honey and mix, then add tapioca, vanilla, and sea salt and beat until creamy.
10: Frost cupcakes using a piping bag or with an offset spatula.
