Carrot Cupcake With Paleo Frosting

Carrot Cupcake With Paleo Frosting Carrot Cupcake With Paleo Frosting
A terrific Easter snack that can help kick any craving for all the chocolate and candies that are around this time of year.

For the carrot cupcakes:
3 large carrots, shredded, about 1½ cups
1 cup almond flour or meal
2 eggs, whisked
¼ cup virgin coconut oil, melted
1 tbsp honey, raw and natural
1 tbsp cinnamon
1 tsp vanilla extract
1 tsp nutmeg
½ tsp ginger
¼ tsp cloves
½ tsp baking soda
½ tsp baking powder
pinch of sea salt

¼ cup chopped walnuts
¼ cup raisins

For the frosting:

1½ cups raw cashews, unsalted
5 tbsp coconut cream concentrate or coconut butter, read labels and make sure they are paleo friendly
⅓ cup coconut milk,
1 tbsp honey, raw and natural
2 tsp vanilla
½ tsp cinnamon

  1. Preheat your oven to 350 degrees. Prepare muffin tin with paper liners.
  2. Shred your carrots in your food processor with the shredding attachment or use a grater.
  3. Add all the carrot cupcake ingredients to a large bowl and mix thoroughly to combine.
  4. Place cupcake ingredients into prepared muffin tin. Should fill 10-12 muffins.
  5. Bake for 18-20 minutes.
  6. To make the frosting, add your cashews and turn on until you get a chunky meal.
  7. Then add your 5 tablespoons of coconut cream concentrate or coconut butter.
  8. Once that has combined, add your coconut milk, honey, vanilla, and cinnamon.
  9. When you get a paste/frosting, taste to see if you would like any salt added.
  10. Once your cupcakes are done baking, let cool completely, cut in half and place frosting between the two halves and on top of your cupcake.
  11. Sprinkle with cinnamon or extra shredded carrot or a bit of orange zest
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