These Paleo Carrot Cake Cupcakes are soft, tender, flavorful, and downright delicious - and don't even think of skipping the silky dairy free cream cheese frosting! No one would ever guess they are Paleo, gluten, grain, and dairy free.
2Tbsp.Avocado Oilor any neutral tasting melted oil
¼CFinely Chopped Pecans
1 ¼CCarrotsfinely grated
1Tsp.Pure Vanilla
Paleo Cream Cheese Frosting:
½CNon-Hydrogenated Shortening
½CNon-Dairy Butter or omit and add an additional ½ C shortening
½CHoney
1Tsp.Creamy Almond or Cashew Butter
1 ½Tsp.Apple Cider Vinegar
1 ½Tsp.Lemon Juice
¼Tsp.Saltomit if almond butter has salt
2Tsp.Pure Vanilla
1or 2 Drops Vanilla Steviaoptional
Instructions
Preheat the oven to 300 degrees. Line a large baking sheet with parchment or a Silpat baking mat. Place the pecans on the baking sheet and toast for 7 to 8 minutes, or until fragrant. Then, set aside to cool. Turn the oven up to 325 degrees and line the muffin tin with 8 or 9 muffin cups.
Use the grating attachment on your food processor to grate the carrots. Then, very briefly pulse them in your food processor for finer shreds of carrot. If you do not have a food processor, grate by hand.
In a large bowl, whisk together the almond flour, ¼ Cup + 2 Tbsp. arrowroot, baking soda, baking powder, cinnamon, and nutmeg.
In a separate bowl, mix together the eggs, oil, vanilla, and honey. Then stir in the carrots and nuts.
Stir the wet ingredients into the dry.
Scoop a heaping ¼ C of batter into the lined muffin tins.
Bake 18 - 23 minutes or until nicely browned.
Cool Completely.
Cream Cheese Frosting:
Blend all ingredients on low for 30 seconds or until well combined.
Turn speed to medium-high and blend until smooth.
Place in refrigerator 10 - 20 minutes to firm up if needed. Frosting hardens if left in fridge.
Notes
For grain-free baking powder, combine 1 part baking soda, 2 parts cream of tartar, and 2 parts starch (such as tapioca, arrowroot, or potato)
For the frosting, you can add Solidified Refined Coconut Oil 1 tablespoon at a time to thicken as needed without placing in the fridge.
Please, don't be tempted to use pre-bought shredded carrots! The pre-bought variety is often dry and hard, which won't work well for this recipe.
When grating the carrots, I recommend using the grating attachment on your food processor and then very briefly pulsing them in your food processor to get a fine grate. Be careful not to overdo it, though, or you’ll have carrot juice!
If you don't have a food processor, you can use a hand grater.
Feel free to leave out the nuts if you prefer a smoother cupcake.