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.
Breakfast/Brunch:
Dinner:
Roasted Grape and Onion Pork Chops
Date and Shallot Rosemary Chicken
Blood Orange Salsa over Pecan Encrusted Tilapia
Side Dishes:
Sweet Curried Cauliflower Soup
Desserts:
Easter Weekend: Double Decker Carrot Cake Cupcakes
- Yield: 10-12 1x
Ingredients
For the carrot cupcakes
- 3 large carrots, shredded (about 1.5 cups worth)
- 1 cup almond flour/meal
- 2 eggs, whisked
- 1/4 cup coconut oil, melted
- 1 tablespoon 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
- 1.5 cups raw cashews (unsalted)
- 5 tablespoons coconut butter
- 1/3 cup canned coconut milk
- 1 tablespoon honey
- 2 teaspoons vanilla
- 1/2 teaspoon cinnamon
Instructions
- 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 butter.
- 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!
Notes
If you don’t have any coconut cream concentrate on hand, you can also make your own coconut butter!
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More Carrot Recipes:
Blueberry Carrot Cake Parfaits
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Carrot cake is pretty much my reason for living. Thank you for this!
right there with you
I can’t wait to try these! I strayed from your website last week and tried 2 recipes from a different website and both were fails! I am back and I am going to stick to your recipes because they always turn out so delish! Thank you for being you!
WHAT!?!? never again please Jamee, never again.
Am having my family over for coffee this weekend, will definetely try this! But I have been wondering and wanted to ask about the almond butter, do you make it yourself or buy?
both. i usually buy it out of the fresh grinder though. I like that better
Mine are cooling right now!!! I can’t wait to frost them and eat one! 🙂 you rock Juli!!
Hope they turned out delish Cassi!
Holy poop! I made sweet potato enchiladas tonight (and honestly, it ended up being more casserole/lasagna like) and it was EPIC! Seriously, that’s most def one of your best. Happy Easter, enjoy your chocolate!
That’s awesome Stephanie, glad you liked them!
I have a carrot cake muffin recipe that is amazing. It is grain free and dairy free…but it has coconut sugar in it. Whatever though, I totally eat the sh*t out of them anyway.
I heart coconut sugar, so so much
Where can you buy coconut cream concentrate?? Went to Sprouts and the guy was like “that has high fructose corn syrup in it, so you won’t find that here!” Doubtful!!
Lol no high fructose corn syrup in it. It’s made of coconut haha. But you have to find that online at tropicaltraditions.com (I have a link on the right side) or make your own coconut butter!
hey to all…. made these little devils for family dessert today… will let you know BUT Julie still having big problems with getting your dessert recipes to rise…. help me out girl!
made the chicken and shallots last night HUGE DELICIOUS!!!!!
Where do you live rhonda? I haven’t had any issues with that yet…
i am in philadelphia… family ate the cupcakes, they were flat as can be 🙂 any insight is appreciated…did my crossfit yesterday.love it!
I honestly have no idea Rhonda, none of my muffins or cupcakes have turned out flat…
I made these over the weekend – Needless to say they tasted great! But I had the same issue, they didn’t rise.
Do you think it might be an issue with my Almond flour? I’ve always thought it wasn’t finely ground enough to substitute for normal flour in cake recipes so I’ve always tried to stay away from them.
It could be, but I doubt it. I’m sorry they didn’t rise!
Maybe you need fresh baking soda/baking powder.
We just started a more paleo-centric diet and have tried a few recipes on this site. This recipe really takes the “cake”! 🙂 We were craving something carb-y/consistency of a baked good and this did the trick. It really is delicious. We were bad and added more honey to the batter and more coconut milk, honey, and concentrate to the frosting (and of course, more spices to accomodate for that). It turned out great. Thank you for this and all your other fabulous recipes!!
That’s great Joanna, glad it helped out!
I could cry – these look SO good.
Glad you liked them!