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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Carrot Cake Cupcakes Recipe

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This recipe for Carrot Cake Cupcakes is from Tasty and Easy Paleo Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For cupcakes:

1 1/4 c blanched almond flour
2 tbsp coconut flour
1/2 tsp baking soda
1/8 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
2 large eggs, room temperature
1/3 c coconut oil
1/3 c honey
2 tsp vanilla
1/2 c grated carrots

For the paleo frosting:

1 full fat coconut milk (14 oz) refrigerated overnight
1/4 c coconut yogurt (or greek yogurt)
1/4 c coconut oil, melted
1/2 tsp vanilla extract
pinch of salt
3 tbsp maple syrup

For cream cheese frosting:

2 oz cream cheese (56 g)
4 tsp maple syrup
1 1/2 tsp vanilla extract
pinch of salt
milk, for thinning is desired
Directions:
Directions:
Preheat oven to 350ºF. Line muffin tins with liners. In a medium bowl, mix together dry ingredients (almond flour to nutmeg). Set this aside. In a large bowl, mix together eggs, oil, honey and vanilla. Add the dry ingredients to the wet ingredients, mix until combined and then fold in grade carrots. Divide the batter among the muffin tins. Bake for 17-20 minutes or until the toothpick comes out clean. Let the muffins cool for 5 minutes in the pan and then move to a wire rack to cool completely. Do not frost until completely cool. For the frosting, mix everything together until throughly combined. Add milk to the frosting until it is to your liking. Then spread frosting on the cupcakes.

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Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
You can add walnuts to the cupcakes as well. I'm sure this will become a favourite of dad's.

 

 

 

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