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Easter Weekend: Double Decker Carrot Cake Cupcakes

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4.7 from 18 reviews

Ingredients

Scale

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

Instructions

  1. Preheat your oven to 350 degrees.
  2. Shred your carrots in your food processor with the shredding attachment or use a grater.
  3. Add all the carrot cupcake ingredients to a large bowl and mix thoroughly to combine.
  4. Place cupcake ingredients into a muffin tin lined with paper liners or silicone liners (like I use). Should fill 10-12 muffins.
  5. Bake for 18-20 minutes.
  6. Now on to make the frosting!
  7. Add your cashews and turn on until you get a chunky meal.
  8. Then add your 5 tablespoons of coconut butter.
  9. Once that has combined, add your coconut milk, honey, vanilla, and cinnamon.
  10. When you get a paste/frosting, taste to see if you would like any salt added.
  11. 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.
  12. 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!

Find it online: https://paleomg.com/easter-weekend-double-decker-carrot-cake-cupcakes/