A lighter, fresher take on carrot cake – these bite-sized treats are made with Coconut and Almond flour, and use Greek yogurt instead of oil, so more of the family can enjoy (Or, so anyone can enjoy a few more!)
- 1 cup Hodgson Mill Gluten Free Almond Flour/Meal
- 1/3 cup Hodgson Mill Gluten Free Coconut Flour
- 1/3 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/8 tsp. ground nutmeg
- 1/2 tsp. salt
- 1 cup plain Greek yogurt, room temp
- 3 large eggs, room temp
- 1/3 cup milk, room temp
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. lemon zest, grated
- 1 1/2 tsp. vanilla extract
- 1/2 cup carrots, peeled and minced
Preheat oven to 350ºF. Prepare either 15 standard-sized muffin cups or 36 mini-muffin cups with a generous coating of nonstick spray or oil.
In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt together. Set aside. In a medium bowl, whisk together Greek yogurt, eggs, milk, lemon juice, lemon zest and vanilla extract. Pour wet ingredients dry and stir well. Fold in carrot. Divide batter into prepared muffin pans, filling them about 2/3 full.
Bake in a 350°F oven 18 to 20 minutes for mini-muffins, or 22-26 minutes for standard muffins, or until light golden brown. Allow to cool for 10 minutes in the pans and then invert, transferring to wire racks to cool completely. When cooled, lightly spread a teaspoon of glaze (2 tsp. if they’re regular sized) on top of each cake.
Cakes will keep to an airtight container in refrigerator for up to three days.
Lemon Cream Cheese Glaze
- 1 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 Tbsp fresh lemon juice
In a medium bowl, beat all ingredients with electric mixer or whisk until smooth. Add more lemon juice a little at a time to achieve a pourable consistency, if necessary.
Use a zester to create lemon curls for a garnish on top of glazed cakes if desired.
Makes about 36 mini cakes or about 15 standard size cupcakes.
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