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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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 12 cupcakes
Author Kelley

Ingredients

  • 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

Instructions

  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.