Paleo Carrot Cake Cupcakes with Coconut Butter Frosting. A single cupcake on a cupcake pedestal stand.
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Paleo Carrot Cake Cupcakes with Coconut Butter Frosting

These carrot cake cupcakes are free of grains, dairy, and refined sugar but they're just as moist, tender and delicious as a traditional carrot cake.
Course Cakes and Cupcakes
Cuisine Canadian, American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 cupcakes
Calories 264kcal
Author Flavour & Savour

Ingredients

  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • ¼ cup honey
  • 2 eggs
  • 1 cup finely grated carrots
  • ½ cup crushed pineapple, well-drained if using canned
  • ½ cup almond flour, packed
  • ¼ cup coconut flour, packed
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ½ cup chopped pecans

Instructions

  • Preheat oven to 350°F and line 8 muffin tins with paper or reusable liners.
  • In a large bowl, whisk together oil, sweeteners and eggs. Stir in carrots and drained pineapple.
  • In a small bowl, combine dry ingredients. Add dry ingredients the large bowl and stir until well blended.
  • Stir in pecans.
  • Pour batter into lined cupcake tins. Bake for 25-30 minutes.
  • Cool completely. Serve as is, or top with Coconut Butter Lemon Frosting (see recipe below)

Notes

Nutrition information does not include frosting.

Nutrition

Serving: 1g | Calories: 264kcal | Carbohydrates: 27g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 187mg | Potassium: 166mg | Fiber: 3g | Sugar: 21g | Vitamin A: 2750IU | Vitamin C: 4.3mg | Calcium: 51mg | Iron: 0.9mg