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Paleo Carrot Cake Cupcakes with one bite taken out
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5 from 1 vote
Nutrition Facts
Paleo Carrot Cake Cupcakes {gluten-free & dairy-free}
Amount Per Serving (1 g)
Calories 145 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 0.7g4%
Cholesterol 31mg10%
Sodium 91.9mg4%
Carbohydrates 21.1g7%
Fiber 4.9g20%
Sugar 6.7g7%
Protein 4.3g9%
* Percent Daily Values are based on a 2000 calorie diet.
Paleo Carrot Cake Cupcakes {gluten-free & dairy-free}
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
 
Carrot Cake Cupcakes that are super moist, super flavorful and actually healthy!
Ingredients
  • cup Bob's Red Mill Paleo Baking Flour 6.38 ounces and 192 grams
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg*
  • 1/4 teaspoon cloves
  • 1/8 teaspoon salt
  • 2 eggs
  • 1/2 cup unsweetened almond milk
  • 1/4 cup maple syrup or honey
  • ½ heaping cup mashed banana about 2 medium extra ripe bananas
  • 1 cup shredded carrots about 4 large carrots
  • 1/4 cup raisins optional
  • 1/4 cup chopped pecans + 1/4 cup more for topping optional
  • For the optional frosting:
  • 8 oz. cream cheese use Kite Hill Almond Milk Yogurt for dairy-free
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350ºF and lightly oil a muffin tray, or line it with 12 paper/silicone liners.
  2. In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Set aside.
  3. In a large mixing bowl, whisk together the eggs, almond milk, maple syrup, mashed banana, and carrots.
  4. Combine wet and dry ingredients slowly by adding the flour mixture in 2 or 3 increments, stirring gently each time until just incorporated. Finally, stir in raisins and pecans, if using. Do not overmix.
  5. Spoon batter evenly among the 12 muffin cups. Bake for 20 minutes.
  6. Allow muffins to cool about 10 mins and then remove them from muffin tray to continue to cool on a wire rack.

  7. For the optional frosting:
  8. In the bowl of an electric mixer, beat cream cheese and honey on medium-high speed until smooth.
  9. Add vanilla extract.
  10. Continue beating for 3-4 minutes until light and creamy.

  11. If desired, frost each completely cooled cupcake. Top with a sprinkling of pecans. Enjoy!
Recipe Notes

*The nutmeg & cloves are optional.
**For nondairy, I used Kite Hill brand.
***Nutritional info calculated without frosting.

Author: Kim Lee
Course: Dessert

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