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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These are beautiful – loved them!! thanx for sharing
Just wanted to say that these are FANTASTIC. I made these for my daughter’s first birthday party yesterday and she loved it! We kept the leftovers after she smashed into it for ourselves 😉
I made these tonight for my wifes B-day. Mine also appear to have not risen much. I have a question about shredded carrot. I used a hand grater for mine and the chunks were pretty large. In your photo it looks really fine, did you grate and then chop the carrot with the food processor? I think I could have made my almond flour finer, I used the food processor for that too. They should taste good, still!! Thanks.
I wouldn’t say my carrots were super fine, probably in the middle of a regular grater and food processor grater.
Thanks JB I’m making a batch today for her actual birthday. The ones on Friday tasted really great but were on the chunky side. I’ll try making the almonds finer and hitting the carrots witht he chopper for a bit and see what that does to the texture. We had no problem polishing off 12 in a day, if that tells you anything! Oh and the kids (4,2) love them.
The finer chop really helped, they rose pretty well and the texture was better. My nieces even loved them.
Ohhh emmm geee! Juli, you have seriously saved my sanity. I am a baker at heart and ever since starting Paleo 2 1/2 years ago I have been at such a loss for being in the kitchen and creating. I love every recipe you make and it makes me excited for baking again! Thank you for loving healthy foods and for being freaking hilarious, it’s nice to know there is a real person behind the blog!
I made this as a cake and it took 30 minutes to bake. It has to be one of the BEST carrot cakes I have ever had! It was so moist and absolutely delicious.
Oh, and BTW, I love your website and your blogs, you are hilarious!
Yay! Thank you for coming to report back about making this as a cake. I have been wondering about the cooking time and how it would turn out but hadn’t gotten around to testing it.
I just completed my whole 30 challenge and just finished baking these glorious cupcakes as my dessert reward for a job well done! They smell and look incredible! (Waiting to dive in until after dinner with my whole 30 partner)!!! Thank you for the wonderful recipe!
Great recipe, so glad I found it. Love the sweetness from such a small amount of honey. thank you
I REEEEEALLY want to try this recipe for Easter this year. Like wicked bad. Especially since im a cake decorator and since its my job to supply pretty desserts, I get requests – like carrot cake. Here’s my problem: my 2 boys AND my grandmother have tree nut allergies. I saw the recipe for the carrot cake donuts which I know are a different species of baked deliciousness but I don’t have a donut pan. Any thoughts on using coconut flour in this cake recipe rather than almond? I know it’s much drier but I’m still super new to experimenting with paleo baking. (Although I made your sweet potato brownies yesterday – AMAZING!!!) thanks!!
I doubled this recipe and made it in a 9×13 pan (@350 appx 20 mins) turned out fantastic!!!! Love the frosting not too sweet- yum 🙂
Definitely gonna try these this weekend miss my carrot cake! Question…what about this recipe would make the purists hate you??? Seems pretty legit to me what am I missing?
just because i’m turning things into paleo goodies and that’s not recommended by paleo purists