The purists will hate me for this recipe.
But I’m about to toot my own horn anyway. Because these cupcakes are absolutely delicious. And the frosting tastes like real frosting. Almost buttercream style. It’s weird. When a paleo dessert works in my kitchen, it’s like magic. Paleo magic. The roommates and my wod buddy Jake all liked them. I get excited when a bro like sweets. Bros that don’t, make me uncomfortable. And weird me out. Saying you don’t like sweets is like saying you don’t like hugs. Everyone likes hugs dude. Freak people don’t like hugs. Fact.
I hate when I get home at 8:30pm from the gym and want to eat the world and, in turn, forget to chew. Seriously, my poor digestive system must be so confused and frightened by the huge chunks of food that are dropped into my stomach. Gross visual. But for reals, all enjoyment of the food is out the door at that point in the night. Such a shame. I really enjoy food.
Ok, Easter Weekend is almost here. That means one thing to me, chocolate. Oh stop being offended. That’s all I ever did on Easter was egg hunting for chocolate. Yet another holiday we stuff our faces on. Silly. So instead of egg hunting this year, I think I’ll just workout and grocery shop. No better holiday to me than one that is spent in a grocery store. Fact.
But to fill your holiday platters, here are a few recipes from the archives that might help convert your family to paleo without them even knowing it. Just never use the word “diet” or “paleo”. That leads to failure. People don’t like being told how to eat. You might as well be kidnapping their children.
I don’t know what people really eat on Easter because all I consumed was mass amounts of chocolate bunnies filled with creme filled goods, so I’m just throwing sh*t out there. I’m really just picking my favorites.
For the carrot cupcakes
- 3 large carrots, shredded (about 1.5 cups worth)
- 1 cup almond flour/meal
- 2 eggs, whisked
- 1/4 cup Gold Label Virgin Coconut Oil, melted
- 1 tablespoon Raw Honey
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
- 1/4 cup chopped walnuts (optional)
- 1/4 cup raisins (optional)
For the frosting
- Preheat your oven to 350 degrees.
- Shred your carrots in your food processor with the shredding attachment or use a grater.
- Add all the carrot cupcake ingredients to a large bowl and mix thoroughly to combine.
- Place cupcake ingredients into a muffin tin lined with paper liners or silicone liners (like I use). Should fill 10-12 muffins.
- Bake for 18-20 minutes.
- Now on to make the frosting!
- Add your cashews and turn on until you get a chunky meal.
- Then add your 5 tablespoons of coconut creme concentrate.
- Once that has combined, add your coconut milk, honey, vanilla, and cinnamon.
- When you get a paste/frosting, taste to see if you would like any salt added.
- Once your cupcakes are done baking, let cool COMPLETELY, cut in half and place frosting between the two halves and on top of your cupcake.
- Sprinkle with cinnamon or extra shredded carrot OR a bit or orange zest!
More Carrot Recipes:
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