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Carrot Cake Cupcakes w/Cinnamon-Vanilla Frosting

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GLUTEN-FREE & DAIRY-FREE CARROT CAKE CUPCAKES

Who doesn’t love carrot cake? This practically guilt-free version is gluten-free and dairy-free and uses no refined sugars. Follow the easy recipe for individual cupcakes with a decadent cinnamon-vanilla frosting, or you can also whip this one up as a moist and delicious single-layer cake.

Servings: Makes about 10 cupcakes

Cake IngredientsPaleoNewbie-Carrot-Cake-Cupcakes-Single-On-Plate-625x528

  • 1 1/2 cups of almond flour
  • 2 tbs of coconut flour (sift for best results)
  • 1 tsp of baking soda
  • 2 tsp of cinnamon
  • 1 tsp of allspice
  • 1/4 tsp of salt
  • 1/3 cup + 1 tbs of full fat coconut milk
  • 3 large eggs, whisked
  • 1/4 cup of coconut oil, melted
  • 1/3 cup of honey
  • 1 tsp of vanilla
  • 1/2 cup of raisins
  • 1 1/4 cup of grated carrots

Frosting Ingredients

  • 1/2 cup of palm shortening
  • 1/4 cup of raw honey
  • 3 tbs of coconut butter
  • 2 tsp of vanilla
  • 1 tsp of ground cinnamon
  • Optional: Chopped walnuts for sprinkles

Carrot Cake Instructions

  1. Set aside the raisins and grated carrots until final mixing step
  2. In a mixing bowl, first combine all dry ingredients
  3. In a separate bowl, combine all wet ingredients
  4. Pour the wet ingredients into the dry ingredients bowl
  5. Combine until well mixed
  6. Finally, fold in the grated carrots and raisins
  7. Preheat oven to 350-degrees F
  8. Place cupcake paper liners or silicone cups inside muffin tin wells
  9. Pour carrot cake batter into each and fill about two-thirds full
  10. Bake 20-23 minutes at 350-degrees – baking times may vary. Test by inserting a toothpick; if it comes out clean the cupcakes are done
  11. Allow to cool before frosting

Frosting Instructions

  1. Blend all frosting ingredients together with a stand or hand-held mixer
  2. Place frosting mixture in refrigerator until it firms up a bit
  3. Frost cupcakes
  4. Store frosted cupcakes in refrigerator
  5. Remove cupcakes from fridge and allow the frosting to soften at room temperature for about 15 minutes before serving

This recipe was contributed by Trina Beck of PaleoNewbie.com. Contact or visit www.paleonewbie.com for more great Paleo-friendly recipes and information.

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

6 thoughts on “Carrot Cake Cupcakes w/Cinnamon-Vanilla Frosting

  1. these are all going at around 4am again…

    Debra K *Host and Executive Producer, Journey into Wellbeing. Watch the Pilot NOW at *

    *journeyintowellbeing.com Owner, Well World, Inc.Author, Success from the Start FB: Journey into Wellbeing with Debra K TW: @DebrasJourney Recipe Redo Blog Natural Health Explorer Blog *

  2. These look so delicious! Will definitely be trying. 🙂

  3. Reblogged this on LYNNISFOODS and commented:
    This looks delicious! Definitely going to try this recipe…

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