I wasn’t going to share this recipe until next week but I just couldn’t help myself! How could I put off sharing a rich and moist carrot cake with an EASY dairy and refined sugar free cream cheese frosting recipe?
I didn’t get near as many pictures as I would’ve liked, but carrot cake is pretty easy to make – especially if you have a food processor to grate the carrots for you 🙂
After you toast the nuts (which I do in the microwave ’cause I’m lazy!) and grate the carrots, you just mix together the dry ingredients, the wet, then stir them together. That’s it!
Here are a few of the pics I did manage to get while I was busily baking 🙂
Then, after they have cooled completely, just frost them with my easy cream cheese frosting!
My frosting uses the flavors of my original cream cheese frosting (which tastes A-MAZING, but it can be hard to get the texture exactly perfect) with the simplicity of my buttercream frosting – it’s a perfect marriage! Not only does it have the taste and texture of “real” cream cheese frosting, but it couldn’t be simpler to make. It almost makes me want to cry!!! I’m sure I will be using this recipe for all sorts of things – cinnamon rolls, yeast free cinnamon rolls, cinnamon roll cupcakes, pumpkin spice muffins……
And if you notice, the recipe calls for almond or cashew butter. I like to add nut butter to my frostings because it gives it depth of flavor and adds a dairy-like texture. I know that cashew and almond butter can be expensive, but now you can buy the Artisana 1.19 oz squeeze packs (this is not an affiliate link) for only $1.49 online and at most health food stores! Or you could even make your own, it’s super easy! So here’s the recipe:
* Here’s the Grain Free Baking Powder Recipe I use.
**I HAVE NOT tested this, but to make a double layer 9 in. round carrot cake, I would probably double the recipe but only use 5 eggs (not 6) and bake in 2 parchment lined and greased pans about 35 minutes or until nicely browned.
- Carrot Cake Cupcakes:
- ¾ C Blanched Almond Flour, Honeyville Brand
- ¼ C + 2 Tbsp. Arrowroot or Tapioca Flour
- ¼ Tsp. Baking Soda
- ½ Tsp. Grain Free Baking Powder
- ¼ Tsp. Sea Salt
- ¾ Tsp. Ground Cinnamon
- ½ Tsp. Ground Nutmeg
- 3 Large Eggs
- ¼ C Honey
- 2 Tbsp. Grapeseed Oil (or neutral tasting melted oil)
- ¼ C Chopped Walnuts or Pecans
- 1¼ C Carrots, Grated or Finely Chopped
- 1 Tsp. Pure Vanilla
- ½ C Non-Hydrogenated Shortening
- ½ C Non-Dairy Butter or Ghee (or omit and add an additional ½ C shortening)
- ½ C Honey
- 1 Tsp. Creamy Almond or Cashew Butter
- 1½ Tsp. Apple Cider Vinegar
- 1½ Tsp. Lemon Juice
- ¼ Tsp. Salt (omit if almond butter has salt)
- 2 Tsp. Pure Vanilla
- 1 or 2 Drops Vanilla Stevia, optional
- Preheat oven to 325 degrees and line the muffin tin with 8 or 9 muffin cups.
- Place the chopped walnuts or pecans in a microwave safe plate or bowl and heat 30 seconds. Stir and repeat until fragrant (about 3 times). You can also toast them in the oven but I find this is easier and faster 🙂
- Grate the carrots in a food processor or by hand. Set aside.
- In a large bowl, whisk together the almond flour, arrowroot, baking soda, baking powder, cinnamon, and nutmeg.
- In a separate bowl, mix together the eggs, oil, and honey. Then stir in the carrots and nuts.
- Stir the wet ingredients into the dry.
- Scoop a heaping ¼ C of batter into the lined muffin tins.
- Bake 18 - 23 minutes or until nicely browned.
- Cool Completely.
- Blend all ingredients on low for 30 seconds or until well combined.
- Turn speed to medium-high and blend until smooth.
- Place in refrigerator 10 - 20 minutes to firm up if needed. Frosting hardens if left in fridge.