Flourless Carrot Cupcakes

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5 from 1 vote

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings cupcakes

Calories 241kcal

Equipment

Cupcake Pans

Ingredients

2 cups oatmeal oatmeal flour using pulverized old fashion rolled oats and sifted.
1/2 cup brown sugar
1/3 cup coconut oil or canola oil
1/4 cup whole milk
1 1/2 cups carrots shredded
1/2 cup coconut shredded
1/4 cup pecans chopped
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla extract

Cream Cheese Frosting

1/2 cup unsalted butter room temperature
8 ounces cream cheese room temperature
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt

Instructions

Place your rolled oats into a high-speed blender or food processor. Blend for about 10-20 seconds until roughly chopped. Stop blending; mix the oats in the blender or food processor using a long spoon, fork or knife. Blend your oats once again, until it becomes finely ground.
Sift oat flour and set aside 2 cups for the recipe. It must be two level cups of oat flour. To get two level cups of oat flour, spoon out the pulverized oat flour with a spoon, then use the back of a knife and level the top of the cups removing the excess.
Preheat oven to 350 °F (177 °C) and spray and line cupcake pans.
Add sifted oatmeal flour , cinnamon, nutmeg, baking powder, baking soda, and salt in a medium-sized bowl. Using a spatula, mix thoroughly. (Dry ingredients).
Using an Electric Mixer or Hand Whisk, beat eggs, sugar, oil, milk, vanilla extract in a large bowl for about 2-3 minutes until light yellow and frothy or foamy. (Wet ingredients).
Slowly add the dry ingredients to the wet ingredients. Beat with whisk or electric mixer on low speed until thoroughly combined.
Fold in gently your carrots and coconut using a spatula until thoroughly combined. You now have your batter.
Using an ice cream scoop, pour the batter into the lined cupcake pans. The ice cream scoop will fill up to 2/3 of the way. Do not full to the top as the cupcakes will rise in the oven.
Bake for 12-15 minutes or until a toothpick comes out clean when inserted in the center of the cupcakes. Remove from the oven and allow to cool on a baking rack.
Meanwhile, to make your cream cheese frosting, put cream cheese and butter into a large bowl, beat together with an electric hand or stand mixer at high speed until smooth and creamy. Add confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2-3 minutes. Stop beating.
Decorate your cool cupcakes and sprinkle chopped pecans on the top.
Serve at room temperature. Store the cupcakes in an airtight container for up to one week in the refrigerator. Remove from the refrigerator a little while before serving to bring back to room temperature.

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