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Paleo Carrot Cake Cupcakes with one bite taken out

Paleo Carrot Cake Cupcakes {gluten-free & dairy-free}

Print Recipe
Carrot Cake Cupcakes that are super moist, super flavorful and actually healthy!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes
Calories 145
Author Kim

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

  • Preheat oven to 350ºF and lightly oil a muffin tray, or line it with 12 paper/silicone liners.
  • In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Set aside.
  • In a large mixing bowl, whisk together the eggs, almond milk, maple syrup, mashed banana, and carrots.
  • 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.
  • Spoon batter evenly among the 12 muffin cups. Bake for 20 minutes.
  • Allow muffins to cool about 10 mins and then remove them from muffin tray to continue to cool on a wire rack.

For the optional frosting:

  • In the bowl of an electric mixer, beat cream cheese and honey on medium-high speed until smooth.
  • Add vanilla extract.
  • Continue beating for 3-4 minutes until light and creamy.
  • If desired, frost each completely cooled cupcake. Top with a sprinkling of pecans. Enjoy!

Notes

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

Nutrition

Serving: 1cupcake | Calories: 145kcal | Carbohydrates: 21.1g | Protein: 4.3g | Fat: 5g | Saturated Fat: 0.7g | Cholesterol: 31mg | Sodium: 91.9mg | Fiber: 4.9g | Sugar: 6.7g