Carrot Cake Squares
... or whatever shape you want to put them in. These are square because shaped baking molds were cheap as shit at Home Goods.
Carrot cake made from fresh carrots, plant-based flours, gut healthy fats, and minimal sugar! And the frosting… bruh! Whipped ghee naturally flavored to taste like the best cream cheese you’ve ever had in your life.
This recipe makes 24 mini squares ...
Or around 12 cupcakes… maybe… IDK… you figure it out, man. Just go buy the cute mini square molds! They make the cupcakes extra cuuuuuuuuuuuuuuute.
Carrot Cake Ingredients:
1 1/2 cups almond flour
1/3 cup coconut flour
1/3 cup tapioca flour
1 tsp baking soda
1/2 tsp sea salt
1 tablespoon cinnamon
1/4 tsp nutmeg
2 cups fresh grated carrots + 2 tablespoons for garnish (grate them yourself, I promise it’s worth it!)
4 large eggs (room temp)
1/2 cup raw honey
1/3 cup melted ghee
1/4 cup full fat coconut milk
1 tbsp apple cider vinegar
2 tsp vanilla extract
Directions:
Preheat oven to 350
Whisk together the dry ingredients to evenly combine and eliminate any clumps
Add your grated carrots to the dry mixture and use a spoon to fold them in
In a separate bowl, whisk together all wet ingredients and then add to the dry mixture
Stir everything together until a smooth batter is formed
Spoon batter into a greased baking pan and pop in the oven for 20-30 minutes (time frame depends on how deep your baking dish is)
Let cool while you prep your frosting
Cream Cheese Frosting Ingredients:
3/4 cup room temperature ghee
2/3 cup powdered monk fruit sweetener (or low glycemic powdered sugar of your choice)
1/8 cup fresh squeezed lemon juice
1 tsp vanilla extract
1/2 tablespoon freshly zested ginger
Directions:
Use a standing or hand mixer to whip the ghee until it doubles in size and turns white
Add remaining ingredients and mix until everything is evenly combined
Use a piping back or offset spatula to decorate your cupcakes once they’ve cooled
Decorate your cakes with leftover grated carrots and pecan pieces
Enjoy!!!!
