Paleo Carrot Cake Cupcakes Recipe

I love carrot cake! And if you do, too then I have just the recipe for you to try!

This Paleo Carrot Cake Cupcake recipe contains no dairy, no grains, no refined sugar, and no nuts making it the perfect allergy friendly and healthy treat. But don’t let all those no’s fool you. These cupcakes are absolutely delicious! They are moist, perfectly sweet and filled with wholesome goodness like carrots, dates and metabolism boosting coconut oil.

I’ve been making a double batch the last few Easter’s and they always get gobbled up before I can even blink 🙂

And that icing! Can you say drool?!  Yes, even the icing is dairy free & refined sugar free, too!

Enjoy the recipe! And I’d love to hear from you – are you a carrot cake fan, too? Or do you enjoy another type of treat for Easter?  

That reminds me – you’ve got to try my Homemade Cadbury Creme Egg Recipe sometime. So so good!!! I wish I could make them for all of you!

Paleo Carrot Cake Cupcakes Recipe:

Paleo Carrot Cake Cupcakes

 

Author:

Kelly from Primally Inspired

Serves: 12 cupcakes

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Deliciously easy Paleo Carrot Cake Cupcakes using Coconut flour! Grain Free, Dairy Free, Nut Free, and Refined Sugar Free. By Primally Inspired.

Ingredients

Carrot Cake Cupcakes:

• 3 cups shredded carrots (about 4 large carrots)
• 8 pitted dried dates (I use THESE), finely chopped
• 4 eggs
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup coconut flour (I use THIS)
• 2 teaspoons cinnamon
• ½ teaspoon ground cloves
• pinch salt
• 1 teaspoon baking powder

Dairy-Free Vanilla Frosting:

• 1 cup refined (unflavored) coconut oil (I use THIS)
• ⅓ cup pure maple syrup
• 2 teaspoons vanilla extract
• pinch sea salt
• optional: ⅓ cup arrowroot or tapioca starch (I use THIS) -- this helps to stiffen and stabilize the icing, but is not necessary

Optional Topping ideas: extra sprinkle of cinnamon, chopped pecans or walnuts (leave out for nut-free),

Instructions

1. Preheat oven to 350 degrees F.
2. Shred the carrots and then chop the dates (or use a food processor to shred and chop). Set aside the shredded carrots for later.
3. In a mixing bowl, add in your chopped dates, eggs, coconut oil and vanilla. Beat mixture well. Add coconut flour, cinnamon, cloves, salt and baking powder and stir until combined.
4. Fold in the shredded carrots.
5. Fill cupcake batter to the top of each cupcake lined (or well oiled) muffin pan and bake for 25-28 minutes or until inserted toothpick comes out clean. Let cool then frost with icing (recipe below). Store frosted cupcakes in the refrigerator until ready to eat. Once out of the refrigerator, allow them to sit at room temperature for a few minutes so the icing can soften a bit.

Icing directions:

1. Your coconut oil must be solid to make the icing. If it is liquid, place it in the refrigerator for 30 minutes or until completely solid.
2. With a stand or hand mixer, whip your coconut oil until it's light and fluffy.
3. Add in your tapioca or arrowroot if using. Continue to whip (at first on low speed so it doesn't make a mess) until it's all incorporated into the coconut oil and is smooth.
4. Slowly mix in your maple syrup, vanilla & sea salt. Continue whipping for 1 minute. Use frosting right away.

Notes

Make sure to use refined coconut oil for the icing so it's unflavored. I use THIS.

*Important note: Since the icing is made with coconut oil, it will melt in hot temperatures (temperatures above 76 degrees). Because of this, you should keep the cupcakes in the refrigerator until ready to eat. However, they will be fine left out for hours at a time unless they will be in an environment that is warmer than 76 degrees.

THESE are the unbleached parchment paper cupcake liners I use - love them!

3.2.2925

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