I’ve been a little obsessed with cupcakes and muffins lately! Since it was Easter and carrot cake is the obvious choice, I decided to go for it! The thing is with carrot cake, I like all the options! The pineapple, raisins and walnuts- I need all three! What I couldn’t decide, was if I liked this carrot cake with coconut sugar or the maple syrup as the sweetener. Not only does it create a slightly different flavor, it lends to a different cake texture. So, I made both! And I took votes from my Easter guests (my in-laws and family!) all of whom are non-paleo! The winner, as per all the dinner guest’s votes:
Carrot Cake Cupcakes with Paleo Frosting {GF, DF, Paleo}
These cupcakes are the real deal! Absolutely delicious!
Ingredients
- 4 eggs room temp
- 1/2 cup pure maple syrup
- 2 tsp pure vanilla extract
- 1 Tbsp lemon juice
- 1/4 cup coconut oil, melted Add to batter LAST
- 1 1/4 cup blanched almond flour
- 1/4 cup tapioca flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- 4 tsp ground cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp ground ginger
- 2 cups shredded carrots
- 1/2 cup raisins
- 1/2 cup walnuts, chopped optional
- 1/2 cup crushed pinneapple NOT drained
Frosting:
- 1/2 cup organic palm oil shortening
- 1/3 cup coconut oil, melted- room temp
- 1/4 cup raw honey If crystalized, melt and cool to room temp
- 1/3 cup tapioca flour
- 1/8 tsp sea salt
Instructions
Cupcakes
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Preheat oven to 350 degrees. Prepare muffin pan for 12 muffins
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Melt coconut oil and set aside. *add this at end of batter or it will harden and clump*
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In a small bowl, mix all dry ingredients (Flours, soda, sale, cinnamon, nutmeg and ginger), Either sift or use a whisk to make sure all clumps have been broken down.
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In a mixing bowl, beat eggs and maple syrup, lemon juice and vanilla until well combined. Add in dry ingredients and mix briefly. Add in coconut oil and mix briefly. Fold in shredded carrots, pinneapple, walnuts and raisins until incorporated.
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Fill muffin cups to top, but do not overfill, they will rise slightly.
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Bake for 22-24 minutes or until done in center.
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Remove from oven and cool in pan until can be transferred to wire rack to cool completely.
Frosting
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Add salt to coconut oil, so it can start to dissolve. Measure out all ingredients.
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In a mixing bowl, beat shortening to soften. SLOWLY, add melted coconut oil to incorporate with the shortening. I started by adding about 1/3 of the cocnut oil to the mixing bowl; if not mixing well, scape the bottom of the bowl and the sides down with a silicone spatula and turn the mixing speed up. Slow mixer down and add another third of the cocnut oil, beat slowly, scrape side and turn mixer speed up. Slow mixing speed down and add remaining coconut oil and beat until creamy.
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Add honey and vanilla to mixing bowl and mix until combined. Add tapioca flour and beat until creamy.
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Frost cupcakes! If frosting is thinner than desired, it can be placed in refrigerator to harden. If using a piping bag, the heat from your hand will require the piping bag be placed back in the refridgerator half way through. I also use more frosting in a piping bag than with a decorating knife, so you may want to double the recipe if planning on using a pastry bag.
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Store leftover cupcakes in referigerator or they also freeze well and pull out as needed!
Enjoy!