Carrot Cupcakes with Coconut Cream Frosting [GF, SF, DF]

Birthdays for me mean enjoying awesome carrot cake with my favorite boy. The moist carroty goodness smothered in creamy frosting is the best for celebration. I had to experiment with a few different recipes this year to obtain an awesome gluten-free, sugar-free and dairy free cake, but I think I did pretty well. I hope that anyone who tries this recipe will enjoy it as much as we did :)

Carrot Cake

1 1/2 cups oat flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tbsp cinnamon

3 eggs

2 tbsp safflower oil

1/4 cup honey

1 1/2 cups carrot, shredded

1/2 cup pecans

~ Heat oven to 325° and line a muffin tin with paper cups. 

~ Mix all wet ingredients together in a large bowl [except carrots and pecans].

~ In a separate bowl, mix all dry ingredients together [except carrots and pecans]. 

~ Mix dry ingredients into wet ingredients.

~ Gently mix in the carrots and pecans.

~ Divide batter into muffin cups [makes about 12]. Bake for 18-20 minutes.

~ Let cool before frosting.

Coconut Cream Frosting

3/4 cup coconut oil

2/3 cup coconut milk, the canned kind*

1/4 cup plus 2 tbsp maple syrup

2 tsp vanilla

1 tbsp coconut flour

*Refrigerate the coconut milk overnight and use the fatty portion that floats to the top.

~ Blend all ingredients in a blender. Refrigerate for about an hour to get the best consistency before frosting.

Happy baking!