Sugar-free Carrot Cupcakes 

4 eggs
4 Tbsp Sukrin Gold
4 Tbsp coconut flour
1 tsp baking powder
1 tsp vanilla powder (or extract)
1 tsp cinnamon
1 tsp powdered cardamom
2.5 Tbsp butter
1 cup shredded carrot

Cream Cheese Frosting:
3.75 Tbsp cream cheese (room temperature)
2.5 Tbsp butter, softened
6 Tbsp Sukrin Icing

Preheat oven to 350 F. Melt the butter. Mix eggs and Sukrin Gold with an electrical mixer. Gently fold the dry ingredients into the egg/sugar. Add the melted butter and shredded carrot.

Bake in oven in cupcake molds for approximately 15 – 20 minutes – keep an eye on the cupcakes and test with a cake needle or similar when done. Leave to cool.

Mix cream cheese and Sukrin Icing well. Then whisk the butter into the cream cheese mix. Please make sure that both the butter and the cream cheese are at room temperature.

Decorate the cupcakes with the icing and enjoy this delicious sugar and wheat free treat!

NB! This recipe has been translated from the Norwegian blog Let’s Cupcake.