Paleo Carrot Cake Cupcakes


This was a recipe shared by Brooke Lundquist — I don’t know if it is her personal recipe … but wanted to make sure to give the credit to who I knew. 😀

I am seriously gonna give these a try in a few weeks.  Again … I didn’t want to lose a good idea.  I will be making the mini’s … I like to stretch my treats out.  Feels like you are getting way more than you are.  😀

Paleo Carrot Cake Cupcakes

(Serves 10-12 or I made the mini cupcakes and it made about 40 with icing left over)

For the carrot cupcakes:

  • -3 large organic carrots, shredded (about 1.5 cups)
  • -1 cup almond flour
  • -2 organic cage-free eggs, whisked (we used Cheek eggs!)
  • -1 tbsp raw honey
  • -1 tbsp cinnamon
  • -1 tsp vanilla extract
  • -1 tsp nutmeg
  • -1/2 tsp ginger
  • -1/4 tsp cloves
  • -1/2 tsp baking soda
  • -1/2 tsp baking powder
  • -pinch of salt

*Preheat oven to 350 degrees. Shred carrots in food processor or use a grater. Add all above ingredients together and mix thoroughly. Spoon cupcake ingredients into muffin tin and bake for 18-20 minutes*

Frosting: 

  • -1 1/2 cups raw unsalted cashews
  • -5 tbsp coconut butter
  • -1/3 cup canned coconut milk
  • -1 tbsp raw honey
  • -2 tsp vanilla extract
  • -1/2 tsp cinnamon
  • -pinch of salt

*Process cashews in food processor until you get a chunky meal. Add the coconut butter and mix until combined.. Add the remaining ingredients and stir until you get a paste/frosting. Ice cupcakes once the cupcakes have cooled completely. Sprinkle top with shredded carrot and cinnamon*

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