Now 4 years later, I learned so much that I feel like it would be better if I were to go back and give a face lift to some of the old recipes that I know to be 100% foolproof and delicious. These maple sweetened coconut carrot cupcakes recipe is one of those recipes. It was first published back in 2014. Since then it has been my favorite carrot cupcake recipe. I love it because (1) it is sweetened with maple syrup and banana and (2) it is so different than your usual carrot cake muffin/cupcake recipe. As you’ll see in the recipe below, the batter is flavored with cardamom, cinnamon, and allspice. The flavor combination of carrot, banana, and maple syrup mixed in with those spices create a surprisingly delicious batter. One that I go back every time I need a carrot cupcake recipe. The frosting is made with cream cheese mixed in with a little bit of maple syrup and lime juice. The addition of the frosting truly takes this recipe to another level making it a delicious cupcake. However, if you want to omit the frosting and just serve it as muffins you could totally do so. They are so moist that they would be perfectly fine just by themselves. The old post, photos, and writing are below. You will see in the old photos that I sprinkled them with pistachios. Unfortunately, I didn’t have access to pistachios so I used hazelnuts, but you can use any nut you like. Either way, these carrot coconut cupcakes are a total show stopper, and still to this day, a recipe that I make very often.
If You Liked This Carrot Recipe, You Might Also Like:
Carrot Cake Smoothie – Carrot cake in the form of smoothie made without the use of bananas. Vegan & Sugar-freeWhole Roasted Carrots – Take your roasted carrots to the next level with this 30-minute recipe. Dairy and Gluten-Free Carrot Cake – Need a recipe for carrot cake with no dairy and gluten? Look no further. My favorite gluten-free blogger, Alana, just shared this amazing recipe. Roasted Carrot Hummus – Up your dip game with this Mediterranean classic made with sweet roasted carrots. Topped off with feta cheese, walnuts, and dill, this hummus recipe will knock your socks off.
———- It is raining like crazy outside as I am typing this blog post. Virgin Islands are getting their share of the rain caused by the tropical depression Bertha. Though most of the time, hurricanes and tropical depressions are very serious and scary, since I know that Bertha is one that is not as dangerous, I am enjoying the dark, stormy, and windy weather outside. As soon as I am finished with writing this, I am going to spend the rest of my Saturday afternoon reading my book with a cup of tea accompanied by one of these cupcakes. I first made these cupcakes a couple of days ago to take to a dinner party that we were invited. Knowing that one of the friends in the party has celiac disease and therefore cannot eat gluten, I wanted to make something that she could enjoy as well. And Dwight has been asking for a carrot cake for some time now. I thought it would be nice if I could find a gluten-free carrot cake recipe and make it take with us. They ended up being delicious and very popular so much so that all the ladies in the party asked for the recipe. The best part of these cupcakes is that they are not only gluten-free but also they are guilt-free. Because the “flours” used in this recipe are made up of ground almonds, chickpea flour, and shredded unsweetened coconut. Instead of using granulated sugar, you use maple syrup, shredded carrot, a mashed ripe banana flavored with spices like cinnamon, cardamom, and all spice. Then you top it off with a frosting made with cream cheese, honey, and limejuice. After you sprinkle it with chopped pistachios they are simply irresistible.
OTHER CARROT RECIPES YOU MIGHT LIKE
Carrot Cake SmoothieRoasted Carrots RecipeCarrots and Hummus
Recipe adapted from The Green Kitchen cookbook.
