hey everyone and welcome back to my channel don't forget to subscribe if
you're new so you can see a lots more healthy recipes and follow on Instagram
because some always post and recipes there and little health tips so to make
these carrot cake muffins we're starting off with some coconut flour along with
some tapioca flour I like both of these because they add fiber they add protein
and it's a great grain free gluten free one to use as well if you don't have
coconut flour I have left a note for a substitution um because it's a bit
different than cut per cup I'm adding in some baking powder as well as if some of
baking soda just to help them rise and become nice and cakey then I'm adding in
a bunch of cinnamon cinnamon is kind of like the core ingredient in carrot cake
in terms of spice it's really great for regulating your blood sugar so you won't
get that spike so it kind of blunts it and keeps it nice and even some ground
ginger ginger is great for your digestion your whole system all around
stirring up the dry ingredients of course with my Star Wars spatula I feel
like I should get some more like fun kitchen gadgets I'm gonna add in some
almond milk you can use whatever kind of plant-based milk that you like about 3
tablespoons of that and then I'm adding in some maple syrup for sweetness you
can also use honey here and all the measurements will be down in the
description box below I'm adding in some apple cider vinegar which is a key
ingredient to help it kind of develop along with some vanilla and some coconut
oil which is a great medium chain triglyceride and an egg you can try to
use a flax egg I haven't tried it but I'm assuming it'll work well you just
really have to make sure you have the flax egg gel then I'm whisking that
together until all of my wet ingredients are combined and then I pour the wet
into the dry and just make sure you get everything out of the bowl because you
don't want anything to like stick you wanted to get all in the bowl there we
go I'm adding in a pinch of Himalayan salt
because salt really brings out kind of the sweetness of anything that you're
making and Himalayan salt also has 84 essential minerals it's kind of just my
all-around staple salt highly recommend using that and you're like day-to-day
life stirring the wet into the dry and then I'm
in the star of the show which is the carrots I'm using one cup of grated
carrot now you want this to be fine so you don't want it to be like the thick
one you want to grade it by hand so you get nice and fine otherwise we'll just
have giant chunks of carrot in your cupcake and then it'll be crunchy
because it won't cook fully so make sure you have that and then just fold it in
until everything is combined and you don't have just like giant clumps of
carrot because then you'll just be biting into giant clumps of carrot then
I'm using a giant ice cream scoop and I'm using a silicone mold here to place
about a spoonful as you guys can see like an ice cream scoop fold into each
of them if you don't have a silicone mold and you're using like a gnome or a
cupcake tin I really would suggest spraying it first with some sort of
spray so that they don't stick because well that would be really sad if then
all your cupcakes or muffins kind of stuck to it so make sure you spray it if
you're not using a silicone mold i defined silicone molds really easy then
we're popping them in the oven to cook and we're going to make our frosting so
I'm using the coconut milk from one can of coconut milk that I've refrigerated
overnight so you just want to use the thick part not the thin part it'll
separate so make sure you throw it in the fridge overnight or what I do is I
always have a can kind of in my fridge ready to go
and then adding in some vegan cream cheese if you're not vegan you can use
whatever you like this is the vegan one that I sell at my grocery store so I got
that one putting in about a quarter cup here and then we're going to whisk that
together now this frosting isn't super sweet so if you want to add like maybe a
teaspoon to a tablespoon of coconut sugar or maple syrup you can do so but I
wanted to give this low sugar and then you can always try it and add a little
bit of sugar but you'd be surprised like how good it can be with low to no sugar
so we're gonna do that it's just whisk that together for a few minutes until it
gets nice and thick and fluffy and kind of Airy so I did this on high speed with
just my hand mixer guys you guys can see there and then once that's done this is
not mandatory but I'm putting it into a plastic bag in order to pipe it
basically for the video so that it looks pretty piped but you can just put it on
with like a spoon and a knife but if you want to be pretty this is kind of my
hack if you don't want to buy a piping bag you just put it in a plastic bag you
cut off the corner and then you can get like this little piping and it just
looks pretty too because is it just me or is pretty food just that much more
fun to eat you can pipe it nice and pretty and then
your friends and your parents and everyone on Instagram will be impressed
that you piped it so you can go ahead and pipe it in it's just just a nice
delectable like I say it's thick it's rich but it's made with such simple
ingredients which is why I love it so so much so once your cupcakes are done in a
frosted they will look like this they look so delicious and I can't believe
how easy they were to make so let's go ahead and taste it the carrot flavor is
perfect was not too carroty and this small enough chunks cuz it's not like
super grated it's great and nice and fine so I love the texture of them the
cream cheese frosting is the perfect amount of like tartness to add to a
little bit of the sweet cupcake the carrot it's perfect
thank you guys for watching I hope you enjoyed this video and you make them
because they are so delicious they're almost gone in my fridge already and I
just made them don't forget to subscribe if you haven't already and follow me on
Instagram for lots more recipes bye guys