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Carrot Cake Cupcakes

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These moist and delicate Carrot Cake Cupcakes, topped with light and fluffy cream cheese whip, have a few surprising ingredients that make them extra special and extra irresistible! They make the perfect secretly healthy sweet treat, and are grain free, gluten free, and paleo.

These moist and delicate Carrot Cake Cupcakes, topped with light and fluffy cream cheese whip, have a few surprising ingredients that make them extra special and extra irresistible! They make the perfect secretly healthy sweet treat, and are grain free, gluten free, and paleo.

When I was younger I always steered clear of carrot cake. It just didn’t sound good to me. I mean you’re forcing a veggie into a cake, where it really isn’t suppose to be, right?

And why would you opt for carrot cake when you can have chocolate cake?

Or vanilla cake? Or red velvet? Or ice cream cake even!? Why!?

These moist and delicate Carrot Cake Cupcakes, topped with light and fluffy cream cheese whip, have a few surprising ingredients that make them extra special and extra irresistible! They make the perfect secretly healthy sweet treat, and are grain free, gluten free, and paleo.

Well, one day I decided to try it, and it was delicious, despite my years of carrot cake avoidance! It was a homemade carrot cake, made by scratch with love, for a birthday party. Everyone was making such a big deal about how good it was, so I went for it. ….And as I took my first bite I understood the joy they were experiencing. The cake was super moist, had just the perfect amount of sweetness, and oooohhh that frosting! (SWOON!)These moist and delicate Carrot Cake Cupcakes, topped with light and fluffy cream cheese whip, have a few surprising ingredients that make them extra special and extra irresistible! They make the perfect secretly healthy sweet treat, and are grain free, gluten free, and paleo.

I don’t know what it is about carrot cake and cream cheese frosting, but it is surely a match made in culinary heaven. They pair perfectly together and I really can’t have one with out the other. Ok, ok, I have been known to eat frosting, especially cream cheese frosting, by the spoonful on occasion, but it’s true home is on top of one of these Carrot Cake Cupcakes!

These moist and delicate Carrot Cake Cupcakes, topped with light and fluffy cream cheese whip, have a few surprising ingredients that make them extra special and extra irresistible! They make the perfect secretly healthy sweet treat, and are grain free, gluten free, and paleo.

Cricket isn’t much of a veggie eater AT ALL, but even she likes these cupcakes! Give her a raw or cooked carrot (even drenched with butter), and she will give you the death stare as to say “Excuse me, I’m not eating THAT!”

But give her one of these and it’s gone in a few seconds flat. Leave them on the counter top unattended and you may not see them ever again! Although Cricket has never been officially caught in the act. These moist and delicate Carrot Cake Cupcakes, topped with light and fluffy cream cheese whip, have a few surprising ingredients that make them extra special and extra irresistible! They make the perfect secretly healthy sweet treat, and are grain free, gluten free, and paleo.

So these aren’t just any old carrot cake cupcakes, they are are EXTRA SPECIAL! They have a few awesome ingredient that make them so divine, extra moist and delicious, including crushed pineapple! Yes, trust me, just try it. You must!

You can even eat them for breakfast because they are very healthy, and if it makes you feel better to call it a muffin, go ahead, I won’t judge!

Carrot Cake Cupcakes with Cream Cheese Whipped Frosting

These moist and delicate Carrot Cake Cupcakes, topped with light and fluffy cream cheese whip, have a few surprising ingredients that make them extra special and extra irresistible! They make the perfect secretly healthy sweet treat, and are grain free, gluten free, and paleo.

  • 1 3/4 cup almond flour
  • 2 tablespoons coconut sugar
  • 2 tablespoons cane sugar ((or sub additional coconut sugar))
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup carrots (finely grated)
  • 1/4 cup golden raisins
  • 1/4 cup unsweetened coconut (shredded)
  • 1/4 cup pineapple (shredded)
  • 1/4 cup walnuts (chopped)
  • 2 eggs ((preferably pasture-raised))
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla
  • 2 tablespoons almond milk
  • 1 can coconut cream (chilled (frosting))
  • 2 tablespoons powdered cane sugar ((place granted sugar in a high speed blender to make powdered sugar))
  • 1 teaspoon cream cheese extract

  1. Preheat oven to 350 degrees F.

  2. Combine the almond flour, coconut sugar, cane sugar, cinnamon, nutmeg, ginger, salt and baking soda in a large bowl and mix well.

  3. In a smaller bowl mix the 2 eggs, almond milk, vanilla, maple syrup, shredded carrot, shredded pineapple, shredded coconut, chopped walnuts, and raisins; mix well.

  4. Add the wet ingredient into the dry, and mix thoroughly. Batter will be thick.

  5. Line a cupcake tin with liners. Fill each one about 3/4 the way with the batter.

  6. Bake at 350 degrees F for about 22-24 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.

  7. Let them cool, and make the frosting.

  8. Combine the chilled coconut cream, powdered cane sugar, and cream cheese extract in a bowl and beat with a hand mixer until light and fluffy. Top the cooled cupcakes with the frosting.

Dessert
American

These moist and delicate Carrot Cake Cupcakes, topped with light and fluffy cream cheese whip, have a few surprising ingredients that make them extra special and extra irresistible! They make the perfect secretly healthy sweet treat, and are grain free, gluten free, and paleo.

3 Ingredient Chocolate & Banana Cream Ice Cream Cake

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This rich and creamy Chocolate and Banana Cream Ice Cream Cake is made in the blender with only 3 simple ingredients! No way? Yes way! You can whip this up in no time. It looks super fancy, and best of all it's healthy! (dairy-free, paleo, vegan, gluten and grain-free)This rich and creamy Chocolate and Banana Cream Ice Cream Cake is made in the blender with only 3 simple ingredients! No way? Yes way! You can whip this up in no time. It looks super fancy, and best of all it’s healthy! (dairy-free, paleo, vegan, gluten and grain-free)

This rich and creamy Chocolate and Banana Cream Ice Cream Cake is made in the blender with only 3 simple ingredients! No way? Yes way! You can whip this up in no time. It looks super fancy, and best of all it's healthy! (dairy-free, paleo, vegan, gluten and grain-free)My little (almost) one year old loves ice cream! He must of inherited my ice cream gene 🙂 haha. Now that he is eating solids it’s fun to see him try new textures and flavors. He is game to try just about anything, but if he decides he doesn’t like it, his mouth opens, and whatever was in there immediately gets projected and lands on either me, or the floor. Well, this never happens with ice cream. He is always eager for the next bite and grabs for the spoon with all his mite.

This rich and creamy Chocolate and Banana Cream Ice Cream Cake is made in the blender with only 3 simple ingredients! No way? Yes way! You can whip this up in no time. It looks super fancy, and best of all it's healthy! (dairy-free, paleo, vegan, gluten and grain-free)This summer my family has made a number of ice cream outings to beat the hot summer heat, and because my lo loves ice cream so much. I personally avoid eating a lot of dairy, but ice cream is an occasional treat I often can’t say no to. Plus, living in a new area, means you have an obligation do some exploring and figure out all the best ice cream places in town, right!?

Well, my family has found some pretty great ice cream joint around here!

Carmela’s is simply amazing. Their shop is simple, elegant and delicate. All organic, their ice creams are made in house with special care and attention. They have unique seasonal flavors, two of my fav’s being lavender honey and brown sugar vanilla bean- yum!

This rich and creamy Chocolate and Banana Cream Ice Cream Cake is made in the blender with only 3 simple ingredients! No way? Yes way! You can whip this up in no time. It looks super fancy, and best of all it's healthy! (dairy-free, paleo, vegan, gluten and grain-free)Equally as tasty, but at the other end of the ice cream treat spectrum is After Hours. This cool and hip ice cream parlor is located in a historic old-fashioned gas station. You go up to the window to order your “milky buns.” Oh, you don’t know what a milk bun is? That’s ok. I didn’t either. Basically you get to pick your ice cream flavor and topping and it gets sanwhiched beween two hot and sticky soft glazed donuts. It’s ridiculous. Ridiculously, crazy good! Is your mouth watering yet?

With all this ice cream eating going on I was feeling a bit guilty and sluggish thanks to extra sugar load, and I knew I had to clean up my act, so I made this: Banana Chocolate Cream Ice Cream Cake, and it’s delicious and SUPER HEALTHY. I can have a slice or two, and it’s guilt free. Best of all my little one loves it too!

This rich and creamy Chocolate and Banana Cream Ice Cream Cake is made in the blender with only 3 simple ingredients! No way? Yes way! You can whip this up in no time. It looks super fancy, and best of all it's healthy! (dairy-free, paleo, vegan, gluten and grain-free)This ice cream cake is super easy to make and contains only 3 simple ingredients: Coconut milk, chocolate chips (dairy free), and bananas- that’s it! Make sure to use a high speed blender (like a Vitamix) to blend the coconut milk and bananas on high. This will aerate the “ice cream” and keep it smooth and creamy as it freezes!

3 Ingredient Banana Chocolate Cream Ice Cream Cake

This rich and creamy Chocolate and Banana Cream Ice Cream Cake is made in the blender with only 3 simple ingredients! No way? Yes way! You can whip this up in no time. It looks super fancy, and best of all it’s healthy! (dairy-free, paleo, vegan, gluten and grain-free)

  • 3 ripe bananas
  • 2 cans coconut cream can of full fat coconut milk. I would recommend using 2 cans of coconut milk to replace 1 can of coconut cream) (you can find this at Trader Joes OR use only the cream from a (chilled)
  • 1 cup chocolate chips (I used dairy-free Enjoy Life brand)
  1. Combine 1 can of coconut cream and 3 bananas in a high speed blender and blend on high for 2-3 minutes until the mixture is frothy and smooth.
  2. On the stovetop heat the contents of the other can of coconut cream in a small saucepan.
  3. Add the chocolate chips into the saucepan, and mix vigorously until you get a smooth chocolate sauce, then remove from heat and let cool.
  4. Meanwhile grease a 6″ round cake pan (a spring-form pan would be best for easiest removal!) with coconut oil.
  5. Pour in 1/2 cup of the banana mixture, then 1/4 cup of the chocolate mixture, then 1/2 cup of the banana mixture, then 1/2 cup of the chocolate mixture, then another 1/2 cup of the banana mixture, followed by 1/4 cup of chocolate mixture, and finally add the reaming banana mixture to top it off. (If you want absolutely perfect layers freeze each layer for 10 minutes before adding the next.)
  6. Set aside the left over chocolate mixture. You can store it in the fridge and reheat later.
  7. Freeze the cake for 2+ hours.
  8. When you are ready to serve the cake fill a large bowl with hot water.
  9. Remove the cake from the freezer and dip the bottom and sides of the pan into the hot water for a few seconds. Then, if the ice cream cake isn’t free, glide a butter knife around the edges to dislodge it, and place it on a serving plate.
  10. If its melting too quickly, place it back into the freezer to set, and heat the left over chocolate sauce over low-medium heat.
  11. Pour the remaining chocolate sauce over top of the ice cream cake.
  12. You can dunk a knife it hot water to aid in cutting the cake, and it may be easier to let it thaw 5-10 minutes if it’s too frozen to cut.
  13. Enjoy!

This rich and creamy Chocolate and Banana Cream Ice Cream Cake is made in the blender with only 3 simple ingredients! No way? Yes way! You can whip this up in no time. It looks super fancy, and best of all it's healthy! (dairy-free, paleo, vegan, gluten and grain-free)

Birthday Cake Protein Shake {Healthy, Dairy-Free, Paleo}

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This creamy, sweet, and fun Birthday Cake Protein Shake will fuel your morning! Best yet, it's HEALTHY but you'll never know because it tastes just like DESSERT! There is a trick to getting the thick and creamy consistency but there is NO DAIRY!

This dessert-like Birthday Cake Protein Shake is secretly good for you! It happens to be dairy-free and paleo too!

Coldstone Creamery introduced me to CAKE BATTER ICE CREAM, and my life was forever changed! Pre-cake batter ice cream I’d opt for mint chocolate chip or chocolate chocolate chip, but the cake batter flavor has officially made me leave the world of chocolate ice cream behind, and never look back!

Knowing it wouldn’t be a great idea to indulge in cake batter ice cream on a daily basis, I have tried to create the flavor in a variety of healthy ways. I am so happy to say that this thick Birthday Cake Protein Shake is a pretty excellent healthy reproduction of the flavor and festiveness of the original! With two scoops of vanilla whey protein (from grass-fed cattle preferably) this shake has over 20 grams of protein, leaving you full, energized, and satisfied! After you suck this shake down, you may be leaving your chocolate shakes behind as well 🙂

This creamy, sweet, and fun Birthday Cake Protein Shake will fuel your morning! Best yet, it's HEALTHY but you'll never know because it tastes just like DESSERT! There is a trick to getting the thick and creamy consistency but there is NO DAIRY!

**The Birthday Cake Protein Shake has been featured on the Huffington Post! You can see the article HERE!

And if you like this shake you will also love this Cotton Candy Blizzard!!:

Cotton Candy Blizzard3

Birthday Cake Protein Shake

A birthday cake flavored protein shake made from wholesome and healthy ingredients

  • 1 cup of frozen organic banana (chopped into small pieces prior to freezing)
  • ¼-½ cup vanilla almond milk (adjust amount depending on desired thickness)
  • 2 scoops of vanilla whey protein or vegan or paleo protein of choice (no sugar)
  • 1 teaspoon vanilla
  • 1 few drops of almond extract
  • 1 teaspoon of maple syrup
  • 1 tablespoon sprinkles (optional- but always fun)
  1. Mix all the ingredients in a high speed blender, or food processor, adding more almond milk as neccessary.
Protein Shake

This creamy, sweet, and fun Birthday Cake Protein Shake will fuel your morning! Best yet, it's HEALTHY but you'll never know because it tastes just like DESSERT! There is a trick to getting the thick and creamy consistency but there is NO DAIRY!This creamy, sweet, and fun Birthday Cake Protein Shake will fuel your morning! Best yet, it's HEALTHY but you'll never know because it tastes just like DESSERT! There is a trick to getting the thick and creamy consistency but there is NO DAIRY!