Paleo Carrot Cake Cupcakes (Healthier, Gluten Free)

These paleo carrot cake cupcakes are so perfect: moist, tender, and flavorful. On top of that, they’re super easy and quick to pull together. Perfect for Easter or just for a healthier snack or dessert. Gluten free, grain free, and dairy free option.

Let’s put carrots in cake, they said! It’ll be delicious, they said! And, well, as much as I hate admitting when other people are right, they were really right.

And these paleo carrot cupcakes are especially right. In fact, you’d never know they’re gluten free, healthier, paleo, and refined sugar free (with a dairy free option!). You just wouldn’t! They’re moist and perfectly spiced and tender and ugh ugh ugh, I could eat them all the time. And have eaten them for breakfast. You see, they have a vegetable and also a fruit and some nuts and eggs, too, so what part of that doesn’t sound like breakfast to you? Challenge me!

Ingredients

• 2 large eggs
• 1/2 cup coconut sugar
• 1/3 refined coconut oil melted
• 2 teaspoons vanilla extract
• 1 8- oz. can crushed pineapple in juice drained
• 1 1/2 cup grated carrots
• 1 1/2 cups almond flour
• 2 tablespoon coconut flour
• 2 tablespoon tapioca flour
• 1 teaspoon baking soda
• pinch salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup chopped pecans

Cream Cheese Frosting

• 8 ounces cream cheese or dairy-free cream cheese softened, see Note 1
• 1/4 cup pure maple syrup
• 1/4 cup refined coconut oil softened
• 1/2 teaspoon vanilla extract
• pinch ground ginger

Instructions

• Preheat oven to 350º F. Line a muffin tin with 12 paper liners, preferably parchment paper liners.
• In a large bowl, whisk eggs. Stir in coconut sugar, melted coconut oil, and vanilla extract. Stir together until well combined. Add in drained crushed pineapple, carrots, and dry ingredients: almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon, and ginger. Whisk well until well combined and smooth, then fold in chopped pecans.
• Portion out batter into lined cupcake tin, filling each completely full. Recipe will make approximately 11-12 cupcakes. Bake on the middle rack for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Remove from the oven and let cool for a few minutes, then remove cupcakes from the tin and let fully cool on a wire rack.
• In the meantime, make your cream cheese frosting. Combine softened cream cheese, maple syrup, softened coconut oil, vanilla extract, and ground ginger in a medium bowl. Beat with a stand or handheld mixer until completely smooth. Set aside.
• For full instructions please see : 40aprons.com

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