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Carrot Cake Caramel Muffins

URL: https://kalejunkie.com/carrot-cake-caramel-cupcakes-with-dairy-free-cream-cheese-frosting/

Ingredients

The Cupcakes

  • 1 ½ cups almond flour
  • 1 bag Sejoyia Salted Caramel Coco Thins
  • ¼ cup tapioca flour or arrowroot flour
  • ¼ cup coconut sugar
  • ½ cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 ½ cups grated carrots
  • 2 units eggs
  • 1 tsp cinnamon
  • ¼ tsp ground ginger
  • ½ cup chopped pecans
  • ½ cup applesauce
  • 1 tsp baking soda
  • a pinch sea salt

The Frosting

  • 8 oz dairy free cream cheese
  • ¼ cup coconut oil, room temp
  • ½ tsp vanilla
  • a pinch cinnamon

Instructions

  1. Preheat the oven to 350°F.
  2. Line a muffin tin with 12 liners.
  3. In a large bowl, whisk together the eggs, melted coconut oil, vanilla extract, applesauce, and grated carrots.
  4. Pulse the Coco Thins in a food processor until a fine meal forms.
  5. In a medium bowl, combine the Coco Thin meal with almond flour, tapioca flour, coconut sugar, baking soda, salt, cinnamon, and ginger.
  6. Add the wet mixture to the dry ingredients and mix until well combined.
  7. Fold in the chopped pecans.
  8. Fill each muffin liner with the batter, filling to the top.
  9. Bake for 20-25 minutes or until a toothpick comes out clean.
  10. Remove from the oven and transfer to a wire rack to cool.
  11. To make the frosting, beat all frosting ingredients in a medium bowl until smooth and fluffy.
  12. Once the muffins are completely cool, frost them and add more chopped pecans for decoration.

Nutrition Facts (estimated)

Servings
12
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
50mg

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