Carrot Cake CupcakesThese dreamy carrot cake cupcakes are made with coconut and tapioca flour and sweetened with maple syrup, making them both paleo and nut free.   They’re topped with a sweet creamy paleo vanilla “buttercream” that tastes just like real thing! ” –  Michele Rosen, Paleo Running Momma

Cupcakes:

  • 4 eggs room temp
  • 1/4 cup + 2 Tbsp coconut milk full fat, room temp, blended before adding
  • 1/4 cup coconut oil refined, melted and cooled to almost room temp
  • 1/2 cup pure maple syrup
  • 1 Tbsp lemon juice or raw apple cider vinegar
  • 1/2 Tbsp pure vanilla extract
  • 2/3 cup coconut flour
  • 1/3 cup tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 Tbsp ground cinnamon
  • 1/2 tsp ground ginger
  • Pinch nutmeg
  • 2 1/4 cups shredded/grated carrots
  • 1/2 cup raisins optional OR 1/2 cup crushed pineapple, drained wellFrosting:
  • 1/2 cup palm oil shortening* room temp
  • 1/2 cup coconut oil softened but still solid
  • 1/3 cup + 1 Tbsp tapioca flour
  • 1/4 cup raw honey
  • 1 1/2 tsp pure vanilla extract
  • 1/8 tsp fine grain sea salt

Get the recipe here: Paleo Running Momma

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