Grain-free Carrot Cupcakes

November 17, 2011 by Leanne Vogel August 16, 2014

These paleo, grain-free cupcakes are light and airy, perfectly sweet and mouth-watering good!

Ingredients

Wet

• 3 eggs
• 6 tablespoon non-dairy milk
• 6 tablespoon extra-virgin coconut oil, melted
• 6 tablespoon carrot juice
• 5 1/2 tablespoon egg whites
• 30 drops liquid stevia – see note
• 3/4 teaspoon pure vanilla extract

Dry

• 6 tablespoon coconut flour
• 1 teaspoon gluten-free baking powder
• 1/4 teaspoon Himalayan rock salt
• pinch ground cinnamon

Topping

• Dairy-free buttercream

Instructions

1. Preheat oven to 350F and line 12 muffin tins with medium-sized paper liners.
2. Place eggs and egg white in blender and beat well, about 30 seconds. My magic bullet worked great for this!
3. Pour in carrot juice, milk, coconut oil, stevia and vanilla. Blend quickly to mix.
4. Drop in dry ingredients and mix for about 10 seconds. The batter should be slightly thicker than pancake batter.
5. Pour into prepared muffin tins and bake for 25-30 minutes or until inserted toothpick comes out clean. Mine took 26 minutes.
6. Remove from pan and allow to cool on cooling rack for at least 1 hour before applying butter cream.

Notes

I have not tried these cupcakes with anything other than stevia and am not exactly sure how it would work with another sugar.

Nutrition Information Per Serving