Almond Flour Carrot Cake Cupcakes with Greek Yogurt Frosting(Gluten Free/Refined Sugar Free/Low Carb)

Blogging Marathon #45: Week 2/ Day 2

Theme: Muffins/Cakes with Fruits/Vegetables

Dish: Almond Flour Carrot Cake Cupcakes with Greek Yogurt Frosting

Yesterday, was started off with Coconut flour Zucchini muffins, and for today I have one of the most delicious cupcakes I have ever had - and I am not saying this just because I made them. :) They are the most tastiest healthy version of carrot cupcakes. There is no refined flour, but almond flour, there is no butter but coconut oil - which makes the cupcakes amazingly moist. There is no refined sugar but agave nectar used. If you like you can even use honey in place of the agave nectar. In place of the cream cheese frosting that usually tops carrot cake cupcakes, I opted for a Greek yogurt frosting that is sweetened with honey. You will never miss the real thing with these.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45Ingredients:Makes 6 muffins

1 1/4 cups blanched almond flour

2 tbsp coconut flour

1/2 tsp baking soda

1/8 tsp salt

1 1/2 tsp ground cinnamon

2 eggs

1/3 cup melted coconut oil(you can reduce this to 1/4 cup if you want)

1/3 cup agave nectar

2 tsp pure vanilla extract

1/2 cup grated carrots

1 tsp freshly grated ginger(substitute with 1/2 tsp ground ginger if you don't have fresh available)

For the frosting:

1 1/2 cups of Greek Yogurt(I used the honey flavored Greek God's Brand)

Sprinkles or grated carrot for Garnish.

Preheat oven to 350 degrees. Line the muffin tin with 8 muffin liners.

In a bowl, whisk together the almond flour, coconut flour, baking soda, salt and cinnamon. Set aside.

In another bowl, whisk the eggs until foamy, add the coconut oil and agave nectar and whisk to combined. Add in the vanilla extract.

Add the wet ingredients into the dry and mix until just combined using a wooden spoon or a spatula. Don't overmix. Gently fold in the grated carrots and the grated ginger. Scoop the mixture into the prepared muffin liners and fill them until 3/4 full.

Bake in the preheated oven for 20 minutes or until a toothpick inserted in the center comes clean. Cool in the pan for a few minutes and let cool completely before frosting.

Frosting the cupcakes:

Place the Honey flavored Greek Yogurt in a strainer lined with a coffee filter and let it strain overnight or at a minimum 4 hours. if you don'thave Honey flavored yogurt, just use plain yogurt stirred with honey or agave nectar before you strain it. Place the strained yogurt in a ziploc bag or a piping bag and frost the cupcakes. You can frost the cupcakes a day in advance, provided you have strained the yogurt well, if not the frosting tends to become runny.Top with sprinkles or grated carrot.

Verdict: This is by far the best carrot cake I have had, and the yogurt frosting is even more delicious than the cream cheese one. The cake is so moist with the right amount of spice from the addition of fresh ginger and cinnamon. The agave nectar adds the right amount of sweetness and the almond flour makes this a protein rich treat so that it can be enjoyed for breakfast, to satisfy a sweet tooth or for a special occasion. This one is a keeper and I am going to make this over and over again.