PALEO CARROT CAKE CUPCAKES
(GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO)
These carrot cake cupcakes rocked my world in all the best ways! I have always loved carrot cake but dang – these are legit. It still blows my mind that carrots can taste so good. Don’t get me wrong, I love roasted carrots but carrot cake is my favorite way to enjoy the vegetable. These cupcakes are filled with all the traditional flavors of a carrot cake but they’re made with good for you ingredients. They’re soft, light and fluffy. I sweetened them with Runamok Maple Cinnamon + Vanilla infused maple syrup which just takes them to the next level. The homemade frosting is just sweet enough and adds a nice subtle topping. I really wanted to the cupcakes themselves to shine – and they definitely shine!
The cupcakes are pretty straightforward. All the dry ingredients are combined before adding in the wet ingredients. After you shred or grate the carrots, squeeze out the excess liquid using paper towels. This is an important step because carrots carry a lot of extra moisture; these cupcakes would be too watery if the liquid isn’t discarded. Once the carrots are added in, stir to combine and then add them to a lined cupcake pan. These bake for about 18-20 minutes but I like to check in around 16-17 minutes to see if they’re ready. Once a toothpick inserted in the middle comes out clean, they are done. I like to let mine cool before transferring to a wire rack to cool completely. Once the cupcakes are cooled completely, make the frosting. The base of this frosting is full fat coconut cream. Make sure this can is refrigerated beforehand. You will only use the hardened coconut cream part of this. Dump that into a large mixing bowl and discard the excess water. Then, whip this with the maple syrup and vanilla. Top each cupcake with frosting and add a sprinkle of pecans if desired!
These cupcakes are just so fun and they’re such a crowd pleaser. I gave some away to family and friends (so that I didn’t eat the entire batch myself) and everyone had rave reviews. They’re great for any occasion or just because. I hope you love these as much as I do!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert, Snack
Servings: 12 cupcakes
1/3 cup tapioca flour
1/2 cup coconut flour
1 tsp baking soda
2 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup almond milk (or other dairy free milk)
4 eggs, room temperature
1 tsp vanilla
4 TBL ghee, softened
1/2 cup maple syrup (I used Runamok Maple Cinnamon + Vanilla infused)
1 3/4 cups grated carrots (about 5-6 large carrots)
Preheat oven to 350 degrees Fahrenheit and line a cupcake tin with cupcake liners.
In a large mixing bowl or KitchenAid, combine coconut and tapioca flours, baking soda, cinnamon, pumpkin pie spice and nutmeg. Gently mix until combined. Add remaining ingredients (except carrots) and stir until combined.
After carrots have been grated, use a paper towel to squeeze out excess water. This is very important! Add carrots to your mixing bowl and stir until combined.
Using a cookie scoop or ice cream scoop, add batter into cupcake liners. I filled mine about 3/4 of the way to the top.
Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool 10 minutes in the cupcake pan then transfer to a cooling rack.
To make the frosting, add chilled coconut milk (ONLY the hardened part on top, discard excess water) to your KitchenAid or a large mixing bowl. Add in maple syrup and vanilla. Whip until light and fluffy.
Top each cupcake with frosting and sprinkle pecans on top, if desired.