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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
8
cupcakes
Calories
264
kcal
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
Serving:
1
g
|
Calories:
264
kcal
|
Carbohydrates:
27
g
|
Protein:
4
g
|
Fat:
16
g
|
Saturated Fat:
7
g
|
Cholesterol:
40
mg
|
Sodium:
187
mg
|
Potassium:
166
mg
|
Fiber:
3
g
|
Sugar:
21
g
|
Vitamin A:
2750
IU
|
Vitamin C:
4.3
mg
|
Calcium:
51
mg
|
Iron:
0.9
mg