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Carrot Cake Cupcakes with Coconut Whipped Cream Frosting
A dessert you can enjoy guilt-free!
Print Recipe
Ingredients
To Make Cupcakes
3
large carrots
peeled & chopped
2
cups
dates
pitted
1.5
cups
rolled oats
1.5
cup
unsweetened shredded coconut
1/2
cup
walnut halves
1
teaspoon
cinnamon
1
teaspoon
cardamon
1/2
teaspoon
vanilla extract
To Make Frosting
1
cup
canned coconut cream
the thick portion from canned coconut milk
1/2
teaspoon
vanilla extract
1/3
cup
powdered sugar
Instructions
Add carrots, dates, oats, shredded coconut, walnuts, cinnamon, cardamon & vanilla extract into a food processor and pulse together
Line a cupcake tin (muffin tin) with cupcake liners and fill with cupcake batter
Use a spoon to push batter into cups to mold into a cupcake shape
Place cupcakes into the freezer
Meanwhile, to make frosting add coconut cream, vanilla extract and powdered sugar into a stand mixer and whip until stiff and creamy
Remove cupcakes from freezer
Add frosting into a pastry bag with decorating tip and add frosting to each cupcake
Place cupcakes back into the freezer for 15 to 20 minutes to "set" before enjoying!
Notes
Choose organic ingredients when possible
Author:
Healthy Grocery Girl