Author Notes
This carrot cake recipe is perfect for your child's 1st birthday. So healthy you can even eat it for breakfast! —prairiekuchen
Ingredients
- Muffins
-
4
eggs
-
1/2 cup
coconut butter
-
1/2 cup
butter
-
2/3 cup
honey
-
2 teaspoons
vanilla
-
2 1/2 cups
almond flour
-
1/4 cup
coconut flour
-
1 1/2 cups
grated carrots
-
1/2 cup
raisins
-
1 teaspoon
baking soda
-
1/2 teaspoon
salt
-
3 teaspoons
ground cinnamon
-
1/2 teaspoon
ground ginger
-
1/4 teaspoon
nutmeg
-
1/2 teaspoon
ground cardamom
- Frosting
-
8 ounces
cream cheese
-
1/4 cup
maple syrup
-
1 pinch
salt
-
1 teaspoon
vanilla
Directions
-
Preheat the oven to 350.
Mix the dry ingredients and set aside.
In a mixing bowl, beat the eggs, oil, melted butter, honey and vanilla.
Add the dry ingredients to the wet ingredients until just combined.
Fold in the grated carrots and raisins.
Divide the batter evenly in muffin tins lined with papers.
Bake for 17-20 minutes.
Let cool.
For the frosting, beat everything on high until it is blended together and creamy.
Frost the cupcakes.
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