Carrot cake cupcakes.

Name: Carrot cake cupcakes
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 12 cupcakes
Ingredients: 2 cups (200 g) almond flour; 2 tbsp coconut flour; 1 tsp baking soda; 2 tsp cinnamon; 1/2 tsp ginger and a pinch of nutmeg; 1/4 tsp salt; 3 eggs; 1/3 cup maple syrup; 1/4 cup melted coconut oil; 1 1/2 cups finely grated carrot; 1/2 cup chopped walnuts; Frosting: 1 can chilled coconut cream (solid part only), 2 tbsp maple syrup, 1 tsp vanilla

Spiced, moist and topped with whipped maple coconut cream.

Prep: 25 min
Bake: 22 min
Makes: 12 cupcakes

Grain-free carrot cake that tastes like the bakery version. The frosting is whipped coconut cream with a little maple.

Laura

Method

Heat the oven to 350°F (175°C) and line a muffin tin.
Whisk the almond flour, coconut flour, baking soda, spices and salt.
In another bowl whisk the eggs, maple and coconut oil, then stir into the dry mix.
Fold in the carrot and walnuts.
Bake for 20 to 22 minutes and cool completely.
Whip the solid coconut cream with maple and vanilla until fluffy and pipe on top. Keep chilled.

More paleo favourites

Paleo · Gluten-free · Dairy-free

Fudgy almond flour brownies

Crinkly tops, gooey middles and a pinch of flaky salt.

40 min · 16 brownies

Less sugar · Paleo · Gluten-free · Dairy-free

Maple pecan blondies

Chewy, buttery-tasting squares sweetened only with maple.

35 min · 16 squares

Get recipes made for your exact mix.

Answer 6 quick questions and get the recipes that fit what you can't eat.

Find my recipes