These cupcakes – absolutely the best paleo version of carrot cupcakes out there, hands down!
Carrot cake is by far my favorite cake, the spices and sweetness kill me, and I can never get enough. So with Easter coming up, I thought it would be great to make miniature versions of carrot cupcakes but with a healthy twist.
I brought a batch of these into work, so my co-workers could be the taste-testers. When I told them it was paleo and gluten free, one of them looked at me and asked “how do you get it to taste like carrot cake?”. Well, it’s simple – carrots. I think he was talking about the sweetness though, but it was just too funny to let go!
The sweetness comes from the coconut sugar. If you have never cooked or baked with coconut sugar before, it has a light but distinctive flavor, close to brown sugar or molasses. Although its still sugar, it does contain a small amount of minerals like zinc, iron, calcium and potassium – so it’s not completely awful if you have some.
I used Simple Mills Vanilla Frosting for this recipe, it’s made with coconut oil but doesn’t have the coconut taste. It’s easy to spread and dairy free.
Moist and delicious carrot cupcakes in no time! Want to spice them up? toss in some chopped walnuts, chocolate chips or anything else your heart wishes!
The Best Mini Carrot Cupcakes
Moist and even a little fluffy, these paleo, grain-free and gluten-free healthier carrot cake cupcakes are the perfect Easter treat!
Makes about 2 dozen miniature cupcakes
For the cupcakes:
- 1 cup blanched almond flour
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp fine sea salt
- 2 large eggs
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/3 cup carrots, grated
- 1/4 cup raisins
- 1/3 cup chopped walnuts
- 1/3 cup mini dark chocolate chips (Enjoy Life)
- Simple Mills Vanilla Frosting
- Preheat the oven to 350F, and line a miniature muffin pan with liners or lightly grease them.
- In a large mixing bowl, mix together the almond flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg and sea salt.
- Once the dry ingredients are completely combined, mix in the eggs, applesauce, vanilla extract and carrots.
- Fold in the raisins, and any optional ingredients. Put about 1 tbsp of mix into each mini muffin tin.
- Bake for 8-10 minutes, test with a toothpick and if it comes out clean it’s done. (In my oven it took 9 minutes)
- Once they have completely cooled, frost them with Simple Mills vanilla frosting.