Ingredients

The following ingredients have 5 Servings
  • 1/2 Cup Coconut flour (sifted (45g) *)
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/4 tsp Salt
  • 3 Large eggs
  • 2 Tbsp Coconut oil (melted)
  • 1/2 tsp Vanilla extract
  • 3/4 Cup Light brown sugar (packed *)
  • 1 1/4 Cups Grated carrots (about 4 small carrots)
  • 4 Ounces Reduced-fat cream cheese (softened)
  • 1/4 Cup butter (softened)
  • 1 tsp vanilla extract
  • 1 Cup Powdered sugar (sifted)
  • 1 Tbsp Unsweetened coconut flakes
  • 1/2 Tbsp water
  • Green food coloring
  • Cadbury Mini Eggs

Instruction

  • Preheat your oven to 350 degrees and line a muffin tin with 6 muffin liners. Set aside.
  • In a medium mixing bowl,stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
  • In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, vanilla extract and brown sugar until light and fluffy.
  • Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone.
  • Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
  • Pour the batter into the prepared muffin tins and let stand 10 minutes before baking.
  • Bake for 20-22 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
  • Let cool completely before assembling.
  • To make the green coconut:
  • Mix the water and desired amount of green food coloring in a small baggie.
  • Add in the coconut and swirl around until all the coconut is covered.
  • Lay out on a paper towel to dry and set aside. ***
  • To make the frosting:
  • In a large bowl, beat together the softened cream cheese and butter until light and fluffy (about 5 mins.)
  • Beat in the vanilla until well combined.
  • Turn the mixer down to low and gradually beat in the powdered sugar.
  • Turn the speed back up and beat for an additional 2-3 minutes, until light and fluffy.
  • Using a small spoon, scoop a little circle out of the center of each mini carrot cake.
  • Spoon the icing into a parchment bag and fill the hole with frosting, swirling it just over the top of the cake as well.
  • Sprinkle with colored coconut and Mini eggs.