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

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


  • 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


  • 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)


Nutrition information does not include frosting.


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