You knew it was coming...I mentioned an upcoming birthday and I made homemade Greek yogurt. What else is there to do but make some gluten free carrot cupcakes with homemade Greek yogurt frosting?! These little guys are going to be perfect for a certain little girl's birthday tea party and would also be a great Easter dessert - you know, cause the Easter bunny loves carrots ;)
Unlike most carrot cake recipes you'll find (gluten free or otherwise) these aren't loaded with sugar and butter. They are, however, full of fruits and vegetables. What? Yep! And they are deliciously sweet and moist with the cool yogurt frosting to top it off!
Gluten Free Carrot Cupcakes
2 cups GF flour blend
1 tsp. baking soda
1-1/2 tsp. ground cinnamon
1/2 cup coconut oil, softened
1/2 cup honey
1 cup coconut sugar
1/2 cup unsweetened applesauce
3 packed cups carrots, finely shredded
1 tsp. vanilla extract
1/2 - 1 cup raisins (however many you like)
1/2 cup pecans or walnuts, chopped
Preheat the oven to 350 while you combine the dry ingredients together in a bowl. In a separate bowl combine remaining wet ingredients. * I quartered 6-8 medium carrots and then pulsed them in my food processor until they were finely chopped. Combine wet and dry ingredients together adding in the raisins and nuts. Fill muffin cups 3/4 of the way full and bake for 20-30 minutes or until the tops are a golden brown and spring back when gently pressed with your finger.
1 cup Greek yogurt
1/2 tsp. vanilla extract
pinch sea salt
sweeten to taste with stevia or honey
Stir the yogurt to combine, cover, and set back in the fridge for a good hour or so (or if you have less time, the freezer will work to). This will help to thicken the yogurt back up. Dollop a spoonful on top of each cupcake just before serving.