Bakerlita Bloomery's Carrot Cake–Coconut Cupcakes
 
Serves: 12–16 cupcakes
Ingredients
  • Dry Ingredients
  • 1½ cups almond flour (155 grams)
  • ¼ cup coconut flour (30 grams)
  • 1 tablespoon psyllium husk powder
  • ¼ cup finely ground flaxseed (60 grams)
  • ¼ cup toasted coconut flakes (55 grams)
  • 1½ cups finely shredded carrots (150 grams)
  • ½ cup finely shredded apple (80 grams)
  • ¾ cup granulated sweetener (monk fruit, erythritol, or xylitol) (152 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon fine sea salt
  • Wet Ingredients
  • 4 free-range eggs, room temperature
  • ½ cup avocado oil
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together all dry ingredients.
  3. In a separate bowl, combine the wet ingredients.
  4. Gently fold the wet mixture into the dry until fully incorporated.
  5. Divide batter evenly among liners.
  6. Bake for 25–30 minutes, or until set and lightly golden.
  7. Allow cupcakes to cool completely before frosting. Pipe or spread frosting generously over cooled cupcakes and finish with large coconut flakes for a soft, elegant crown.
Notes
*I used my Effortlessly Easy Coconut Whipped Cream, which is light, stable, and beautifully pipeable. You can find the full recipe here.
Recipe by TeaTime Magazine at https://teatimemagazine.com/bakerlita-bloomerys-carrot-cake-coconut-cupcakes/