Carrot Cake Cupcakes with Coconut Flour
Author: 
Serves: 8
 
Ingredients
  • ¾ cup soy milk
  • 1 tsp Cider Vinegar
  • 2 tsp Vanilla
  • 2 TBSP oil
  • ¼ cup sugar + 2 tsp
  • 3 Eggs
  • ½ cup Coconut Flour
  • ½ cup Whole Wheat Flour
  • 1 tsp Baking Powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • pinch of salt
  • ¼ cup pecans, chopped
  • 2 cups grated carrots
  • 2 TBSP orange juice
  • zest of one orange
  • ¼ cup cream cheese
Instructions
  1. Preheat the oven to 375
  2. Combine soy milk and vinegar, allow it to sit for 5 minutes
  3. Meanwhile, whisk together the oil, the ¼ cup sugar and the eggs.
  4. Add the vanilla, the orange zest and 1 TBSP of the orange juice.
  5. Pour in the sour soy milk.
  6. Add the flours, the baking soda and baking powder, the pie spice and the pinch of salt.
  7. Fold in the nuts and the carrots.
  8. Whisk together the cream cheese, the 2 tsp sugar and the remaining 1 TBSP orange juice.
  9. Scoop a scant ¼ cup into a prepared muffin tray. Add a small dollop of the cream cheese mixture to center of the muffins and bake for 22-25 minutes.
Recipe by Super Foods Life at https://www.superfoodslife.com/carrot-cake-cupcakes-coconut-flour/