Paleo Carrot Cake Cupcakes Recipe with Coconut Butter Frosting
By: Paleo Flourish
Published: Tuesday, June 19, 2018 - 9:51pm

Ingredients




For the cupcakes:
3 medium eggs
4 Tablespoons of honey (60 ml)
4 Tablespoons of coconut oil (60 ml)
1 teaspoon of vanilla extract (5 ml)
1 cup of almond flour (120 g)
4 Tablespoons of tapioca flour (30 g)
1 teaspoon of baking powder (2 g)
3 carrots (150 g), shredded and liquid squeezed out
1/4 cup (1 oz) of raisins (28 g)
1 teaspoon of cinnamon powder (2 g)
1/2 teaspoon of ginger powder (1 g)
Dash of nutmeg
Dash of salt
For the frosting:
1 cup (240 ml) coconut butter (+ coconut oil if needed)
1/4 cup (60 ml) honey (or to taste)
1/2 teaspoon (3 ml) vanilla extract
Dash of salt

Preparation

1 Preheat oven to 350 F (175 C). 2 Mix all the cupcake ingredients together. 3 Pour into cupcake molds (makes approx. 12 cupcakes) 4 Bake for 30 minutes. 5 Meanwhile, make the frosting by whipping the frosting ingredients together. Spread over the cupcakes.

About

These paleo carrot cake cupcakes are so tasty it might make your heart flutter.