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Paleo Carrot Cake Cupcakes Recipe with Coconut Butter Frosting

Be still my heart. These paleo carrot cake cupcakes are so tasty it might make your heart flutter. They’re sure to please whether you make them for your beau or keep them to yourself.

How to Make Paleo Cupcakes

As I’m sure you can guess, the average slice of carrot cake you order at the diner is not going to fly if you’re serious about paleo living. But you shouldn’t have to do without just because the “real thing” doesn’t follow the diet of our ancestors.

I investigated the contents of a typical carrot cake to determine what could stay and what could go. Let’s just say there is a lot of sugar and a lot of white flour.

Well, the sugar has to go, but I want to retain the sweetness. A combination of honey and cinnamon powder stepped up to fill the void quite nicely.

I also needed to replace the all-purpose flour. I chose almond flour and a smidge of tapioca flour for this sweet and savory cupcake. It’s a good combo because the almond flour adds flavor and the tapioca adds lightness to the texture.

The recipe is rounded out with typical carrot cake ingredients, including eggs, vanilla extract, carrots, raisins, and baking powder.

Paleo Carrot Cake Cupcakes with Coconut Butter Frosting

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• Author: Louise Hendon
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 servings (1 cupcake) 1x
• Category: Dessert
• Cuisine: American

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Ingredients

For the cupcakes –

• 3 medium eggs
• 4 Tablespoons of honey (60 ml)
• 4 Tablespoons of coconut oil (60 ml)
• 1 teaspoon of vanilla extract (5 ml)
• 1 cup of almond flour (120 g)
• 4 Tablespoons of tapioca flour (30 g)
• 1 teaspoon of baking powder (2 g)
• 3 carrots (150 g), shredded and liquid squeezed out
• 1/4 cup (1 oz) of raisins (28 g)
• 1 teaspoon of cinnamon powder (2 g)
• 1/2 teaspoon of ginger powder (1 g)
• Dash of nutmeg
• Dash of salt

For the frosting  

• 1 cup (240 ml) coconut butter (+ coconut oil if needed)
• 1/4 cup (60 ml) honey (or to taste)
• 1/2 teaspoon (3 ml) vanilla extract
• Dash of salt

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Instructions

1. Preheat oven to 350 F (175 C).
2. Mix all the cupcake ingredients together.
3. Pour into cupcake molds (makes approx. 12 cupcakes)
4. Bake for 30 minutes.
5. Meanwhile, make the frosting by whipping the frosting ingredients together. Spread over the cupcakes.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Calories: 285
• Sugar: 10 g
• Fat: 22 g
• Carbohydrates: 19 g
• Fiber: 3 g
• Protein: 6 g