The BEST Carrot Cake Cupcakes

I’ve been on a little baking kick this week. Carrot cake is my favorite dessert of all time. It is so rich, moist, and I love the different textures. The 7-layer carrot cake from Mitchell’s is to-die-for. Sam and I always get it whenever we go there or when we are celebrating something. Considering that that cake is 7-layers of straight sugar, I decided to recreate it and ohhhh man… I think I nailed it. Sam took a bite, looked at me, and said, “These are way better than Mitchell’s, I promise.” SUCCESS.

The mixture of carrot, coconut, and cinnamon is game changing. They go so well together, especially when the cupcake is warm – right from the oven. I also added raisins to give it a little chewiness! Ugh, these are just too good! Packed with protein, fiber, and healthy fats. Free of oils, refined sugar, and grains. The guilty pleasure that you don’t have to feel guilty about. Unless you eat 5, like I did.

The ‘frosting’ is the perfect final touch that ties the whole cupcake together. Coconutty with a little bit of vanilla and some sweetness. Sprinkled with some cinnamon for a little spice! I hope you love these as much as I do <3

The BEST Carrot Cake Cupcakes w/ Coconut Cream Frosting
Yields 18
Grain-free, paleo carrot cake cupcakes that will blow your mind! Moist, savory, sweet. Crunchy from the walnuts, chewy from the raisins. TO DIE FOR!
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Cupcake
  1. 3 cups almond flour
  2. 1/2 cup unsweetened applesauce
  3. 1 cup coconut sugar
  4. 5 eggs
  5. 1 1/2 teaspoons baking soda
  6. 1 1/2 teaspoons kosher salt
  7. 1 1/2 teaspoons cinnamon
  8. 1/2 teaspoon nutmeg
  9. 1/2 cup unsweetened coconut, flaked
  10. 3 cups grated carrots (about 2 large carrots)
  11. 1/2 cup raisins
  12. 1/2 cup walnuts, chopped
Frosting
  1. 1 13 oz. can coconut cream (I used Thai Kitchen)
  2. 1/4 cup coconut sugar (or sweetener of choice)
  3. 1 tsp. pure vanilla extract
Cupcake
  1. Preheat oven to 325F.
  2. In a large bowl, add the shredded carrot, apple sauce, coconut sugar, and eggs. Mix well.
  3. In a medium bowl, add almond flour, baking soda, salt, cinnamon, nutmeg, and shredded coconut. Mix well. With mixer on low speed, slowly add the flour mixture to the wet ingredients until thoroughly mixed. Stir in raisins and walnuts.
Frosting
  1. Make sure the coconut cream has been in the fridge for 24 hours, so that it is nice and chilled. Empty the can into a bowl, but make sure to discard of the liquid that is left at the bottom. Add the sugar and vanilla and whip until smooth. Spread onto cupcakes, sprinkle with cinnamon and voila!
Ashley Ellen Howard http://aehoward.com/

 

 

Γ€ demain

AH

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