Paleo Carrot Cake Cupcakes with Coconut Butter Frosting

a Paleo Carrot Cake Cupcake on a pedestal stand

Paleo Carrot Cake Cupcakes with Coconut Butter Frosting

These super moist carrot cake cupcakes are free of grains, dairy, and refined sugar but they're just as 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 cupcakes

Calories 264kcal

Author Flavour & Savour

Ingredients

Carrot Cake Cupcakes

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

Coconut Butter Frosting

½ cup coconut butter
½ cup coconut oil, solid, not melted
½ tsp ginger, freshly grated
2 tbsp lemon zest, finely grated (or orange zest)
2 tbsp shredded coconut
2 tsp lemon juice
2 tbsp maple syrup, or 3 tbsp

Instructions

Carrot Cake Cupcakes

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 to the wet ingredients in 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

Coconut Butter Frosting

Combine all ingredients in a food processor and process until smooth.You may need to chill the frosting slightly first before frosting the cupcakes.

Notes

Nutrition information does not include frosting.

Nutrition