Carrot Cake Cupcakes Paleo & Nut Free

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Carrot Cake Cupcakes Paleo & Nut Free


These dreamy carrot cake cupcakes are made with coconut and tapioca flour and sweetened with maple syrup, making them both paleo and nut free.   They’re topped with a sweet creamy paleo vanilla “buttercream” that tastes just like real thing!  

These dreamy carrot cake cupcakes are made with coconut and tapioca flour and sweetened with maple syrup, making them both paleo and nut free.   They're topped with a sweet creamy paleo vanilla "buttercream" that tastes just like real thing!

Welcome to another dessert-y weekend!  I have two nut-free + paleo baking recipes to share and here we are with the first – carrot cake cupcakes with “buttercream” frosting, just in time for Spring.

Well, we might have a few weeks left until real spring, but in my mind, (and kitchen!) we’re there.

I realize that carrot cake is traditionally frosted with cream cheese frosting, but my paleo “cream cheese” frosting uses cashews, so that wouldn’t work to keep things nut free.

That said, if you don’t need to keep things nut free and want to try out my cashew coconut cream cheese frosting – I’ll link that recipe right here.

These dreamy carrot cake cupcakes are made with coconut and tapioca flour and sweetened with maple syrup, making them both paleo and nut free.   They're topped with a sweet creamy paleo vanilla "buttercream" that tastes just like real thing!

Anyway, about the cupcakes.  I decided to go with a mix of coconut and tapioca flour for these to get a great, traditional texture, and it did not fail me!  It took just two tries to get the ratios right – which is not at all bad for experimenting with coconut flour.

That said, you might be slightly horrified at how thick the “batter” is after mixing if you’re not familiar with baking with coconut flour – it really looks more like a dough.

No worries at all though, because 1.) coconut flour batter is always thick and 2.) it means you can sort of shape these cupcakes to be nice and round.  Weird, I know, but that’s paleo baking 🙂

Since I did use baking powder, they’ll expand/rise a bit, but not all that much, so there’s no need to worry they’ll spill over and make a mess.

These dreamy carrot cake cupcakes are made with coconut and tapioca flour and sweetened with maple syrup, making them both paleo and nut free.   They're topped with a sweet creamy paleo vanilla "buttercream" that tastes just like real thing!

The fake “buttercream” is a totally new recipe that I used for both these cupcakes and some traditional vanilla cupcakes that will be coming to the blog soon.

Instead of butter, I whipped up a mixture of palm oil shortening (which you can find here) and refined coconut oil for great texture and neutral flavor.

I added honey to sweeten, vanilla extract for flavor, and tapioca flour to thicken up the texture to resemble a real buttercream.

These dreamy carrot cake cupcakes are made with coconut and tapioca flour and sweetened with maple syrup, making them both paleo and nut free.   They're topped with a sweet creamy paleo vanilla "buttercream" that tastes just like real thing!

The result was pretty incredible – my 6 year old (the pickiest one) claimed they tasted just like birthday party cupcake frosting (yes, my kids still eat non-paleo desserts sometimes.)

I will say that I was impressed that the texture remained soft but not runny at room temp, and though it hardens in the fridge, you can easily re-whip it back to its original form in no time at all.  Easy!

These dreamy carrot cake cupcakes are made with coconut and tapioca flour and sweetened with maple syrup, making them both paleo and nut free.   They're topped with a sweet creamy paleo vanilla "buttercream" that tastes just like real thing!

These carrot cake cupcakes are delicious enough to serve to anyone – paleo or not – and you’ll be amazed at how moist and tender (without being too moist) the texture is.

I added raisins to mine, which is optional, and there’s room in the recipe to add very well drained crushed pineapple if you enjoy that flavor in your carrot cake.

I hope you’re ready for a serious treat here – get your carrots grated and oven preheated – let’s bake!

Carrot Cake Cupcakes Paleo & Nut Free

These dreamy carrot cake cupcakes are made with coconut and tapioca flour and sweetened with maple syrup, making them both paleo and nut free.   They're topped with a sweet creamy paleo vanilla "buttercream" that tastes just like real thing!

Carrot Cake Cupcakes Paleo, Nut Free

These dreamy carrot cake cupcakes are made with coconut and tapioca flour and sweetened with maple syrup, making them both paleo and nut free.   They’re topped with a sweet creamy paleo vanilla “buttercream” that tastes just like real thing! 

Ingredients

Cupcakes:

  • 4
    eggs
    room temp
  • 1/4
    cup + 2 Tbsp
    coconut milk
    full fat, room temp, blended before adding
  • 1/4
    cup
    coconut oil
    refined, melted and cooled to almost room temp
  • 1/2
    cup
    pure maple syrup
  • 1
    Tbsp
    lemon juice or raw apple cider vinegar
  • 1/2
    Tbsp
    pure vanilla extract
  • 2/3
    cup
    coconut flour
  • 1/3
    cup
    tapioca flour
  • 1
    tsp
    baking powder
  • 1/2
    tsp
    baking soda
  • 1/4
    tsp
    salt
  • 1 1/2
    Tbsp
    ground cinnamon
  • 1/2
    tsp
    ground ginger
  • Pinch
    nutmeg
  • 2 1/4
    cups
    shredded/grated carrots
  • 1/2
    cup
    raisins
    optional OR 1/2 cup crushed pineapple, drained well

Instructions

For Cupcakes:

  1. Preheat your oven to 350 degrees and line a 12 cup muffin pan with parchment liners.

  2. In one bowl, combine with coconut and tapioca flour, baking powder, baking soda, salt and spices, set aside.

  3. In a separate bowl, whisk together the eggs, coconut milk, coconut oil, maple syrup, lemon juice and vanilla until very smooth.

  4. Stir dry ingredients into wet mixture slowly until a very thick batter forms. Due to the coconut flour, batter will seem more like a dough. Stir in grated carrots and raisins, and pineapple if using.

  5. Scoop batter into muffin cups all the way up, to get them nice and round, you can actually roll them into balls loosely with your hands.  I made 14 cupcakes, so you’ll likely have to bake them in 2 batches. 

  6. Bake in the preheated oven for 20 mins or until they rise and are set in the center.

  7. Remove from oven and allow to sit 5 minutes in the pan, then transfer to wire racks to cool completely.

  8. While cupcakes cool, make the frosting.

Buttercream Frosting:

  1. Using an electric hand mixer, beat the shortening and coconut oil until smooth and fluffy. Add in the honey and beat on low until combined, then add tapioca, vanilla and sea salt and beat until creamy.

  2. Frost cupcakes immediately, OR store frosting in the refrigerator until ready to use. Frosting will harden in the fridge, but you can let it sit for 5 minutes at room temp, then re-beat before frosting the cupcakes. Frosting can also be made ahead of time following this method.

  3. Fast cupcakes using a piping bag or with an offset spatula. Store leftover cupcakes in the refrigerator after the first day for up to 4 days. Enjoy!

Nutrition Facts

Carrot Cake Cupcakes Paleo, Nut Free

Amount Per Serving

Calories 333
Calories from Fat 198

% Daily Value*

Total Fat 22g
34%

Saturated Fat 16g
80%

Cholesterol 46mg
15%

Sodium 155mg
6%

Potassium 208mg
6%

Total Carbohydrates 31g
10%

Dietary Fiber 3g
12%

Sugars 13g

Protein 2g
4%

Vitamin A
70.1%

Vitamin C
1.9%

Calcium
5.3%

Iron
5.6%

* Percent Daily Values are based on a 2000 calorie diet.

What I Used To Make My Carrot Cake Cupcakes:

These dreamy carrot cake cupcakes are made with coconut and tapioca flour and sweetened with maple syrup, making them both paleo and nut free.   They're topped with a sweet creamy paleo vanilla "buttercream" that tastes just like real thing!

Want More Paleo and Nut Free Baking Recipes?  Try One of These!

Creamy Lemon Bars

Pineapple Carrot Cake Bread

Coconut Flour Chocolate Chip Cookies

Paleo Chocolate Chip Muffins

Double Chocolate Chip Banana Bread 

Cassava Flour Blueberry Muffins

Banana Blueberry Breakfast Bread

 

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