Description
Naturally sweetened with fruit juice and honey-whipped cream cheese frosting!
Ingredients
- FOR THE CAKE:
- ¼ cups All-purpose Flour
- ¼ teaspoons Ground Cinnamon
- ⅛ teaspoons Ground Ginger (optional)
- ¼ teaspoons Baking Soda
- ⅛ teaspoons Baking Powder
- 1 pinch Salt
- ¼ cups Freshly Grated Carrots
- 2 Tablespoons Finely Minced Pineapple (drained From A Can Is Fine)
- 2-½ Tablespoons Unsweetened Coconut Flakes
- 1 whole Large Egg White
- 1 Tablespoon Liquid Coconut Oil
- ¼ teaspoons Vanilla Extract
- 3 Tablespoons Apple Juice Concentrate, Defrosted
- FOR THE FROSTING:
- 3 ounces, weight Cream Cheese, Softened
- 3 Tablespoons Honey
Preparation
Preheat the oven to 350 F and spray 8 wells in a mini muffin pan with cooking spray. You can also make 4 regular-sized muffins, just increase the cooking time by 3-5 minutes.
In a medium bowl, combine the flour, cinnamon, ginger (if using), baking soda, baking powder and salt.
In another bowl, combine the rest of the carrot cake ingredients and stir very well. Add the wet ingredients to the dry ingredients, and stir to combine.
Divide the batter between the 8 mini muffin cups, or 4 regular muffin cups, and bake for 10 minutes (for mini cakes). Check for moist crumbs clinging to a toothpick inserted in the center, and then remove from the oven.
While cooling, beat together the cream cheese and honey until light and fluffy. Frost the cakes and serve.
