Paleo Carrot Cake Cupcakes This Paleo Carrot Cake Cupcakes recipe is totally guilt free, and it’s absolutely delicious! Perfect for a worry free Easter lunch with the family.

Carrot Cake Cupcakes:

  • 3 cups shredded carrots (about 4 large carrots)
  • 8 pitted dried dates, finely chopped
  • 4 eggs
  • ¼ cup melted coconut oil
  • 1 teaspoon vanilla extract
  • ½ cup coconut flour
  • 2 teaspoons cinnamon
  • ½ teaspoon ground cloves
  • pinch salt
  • 1 teaspoon baking powder

Dairy-Free Vanilla Frosting:

  • 1 cup refined (unflavored) coconut oil
  • ⅓ cup pure maple syrup
  • 2 teaspoons vanilla extract
  • pinch sea salt
  • optional: ⅓ cup arrowroot or tapioca starch — this helps to stiffen and stabilize the icing, but is not necessary
  • Optional Topping ideas: extra sprinkle of cinnamon, chopped pecans or walnuts (leave out for nut-free)

Get the recipe from Primally Inspired

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