Mmmm more paleo cupcakes. I know you’re probably wanting the real deal, but these carrot cake cupcakes turned out to be SO delicious. Even if you don’t eat paleo, you should try these out. The cupcakes turned out to be more muffin like than I had intended, but the sweetness of the frosting paired perfectly with the spice of the cupcake.
Paleo Carrot Cake Cupcakes (~12 cupcakes)
- 1 1/2 cup almond flour
- 1 tsp. sea salt
- 1/2 tsp. baking soda
- 1/2 Tbsp. cinnamon
- 1/2 tsp. nutmeg
- 3 eggs
- 1/4 cup honey
- 1/8 cup grapeseed oil
- 1 1/2 cup carrots (grated)
- 1/2 cup shredded unsweetened coconut (you could also mix in raisins or walnuts)
Preheat the oven to 350* and line a muffin pan.
In one bowl, whisk together the almond flour, salt, baking soda, cinnamon, and nutmeg. In a separate bowl, mix together the eggs, honey, and grapeseed oil. Mix the flour mixture with the egg mixture. Add in the carrots and coconut, mix until combined. Divide between baking cups, and put them in the oven! Bake for about 20 minutes or until a toothpick comes out clean.
Coconut Cream Frosting
I found this recipe over at Elana’s Pantry, and I’ll be perfectly honest- I was a little skeptical when I put it in the fridge to chill. But it did exactly what it was supposed to do and turned out to be quite tasty.
- 1 cup coconut milk
- 1 cup agave nectar
- pinch sea salt
- 5 tsp arrowroot powder
- 1 Tbsp. water
- 1¼ cup coconut oil
In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes. In a small bowl, combine arrowroot and water to form a smooth paste. Pour arrowroot mixture into saucepan
. Whisk vigorously to combine, then bring to a boil, briefly, until shiny. Remove pot from heat and very gradually blend in coconut oil.. Allow pot to cool for 10 minutes. Place pot in refrigerator for 45-120 minutes, until frosting solidifies and turns white. Remove from refrigerator and blend again until fluffy.
Spread over cake or cupcakes.
Paleo cupcakes…almost a guilt-free dessert??