Carrot cake cupcakes with cream cheese icing - gluten and sugar free
the nOATbook
the nOATbook
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Ingredients

  • 2 1/2 cups gluten-free plain flour.
  • 1 teaspoon bicarbonate soda.
  • 1 teaspoon baking powder.
  • 2 teaspoons ground cinnamon.
  • 1/2 teaspoon nutmeg.
  • 3 small carrots, grated.
  • 1 cup walnuts, coarsely chopped
  • 1/4 cup coconut oil, melted.
  • 1/2 cup milk of your choice.
  • 1/2 cup rice malt syrup.
  • 2 eggs.
  • shredded coconut to serve
  • 100 g cream cheese, softened.
  • 75 g butter, softened.
  • 1 tablespoon rice malt syrup.
  • 1 teaspoon cinnamon.

Instructions

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