Carrot Cake Cupcakes {Paleo, Nut Free}
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Paleo Running Momma · by Michele★ 4.5 (67)

Carrot Cake Cupcakes {Paleo, Nut Free}

NUTRITION · PER SERVING40M COOK
CAL 18%·PRO 7%
CARBS 32G34% OF CAL
4G FIBER0G ADDED0G INTRINSIC9G OTHER18G TOTAL SUGAR
FAT 26G63% OF CAL
19G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Paleo and nut-free carrot cake cupcakes made with coconut and tapioca flour, sweetened with maple syrup. Topped with a creamy paleo vanilla frosting.

dessertamericanbaked gooddairy freegluten freepaleovegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 4 eggs (room temp)
  • 1/4 cup + 2 tablespoons coconut milk (full fat or light, room temp, blended before adding)
  • 1/4 cup coconut oil (refined, melted and cooled to almost room temp)
  • 1/2 cup pure maple syrup
  • 1 tablespoon lemon juice (or apple cider vinegar)
  • 1/2 tablespoon pure vanilla extract
  • 2/3 cup coconut flour
  • 1/3 cup tapioca flour (or arrowroot)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch nutmeg
  • 2 1/4 cups shredded/grated carrots
  • 1/2 cup raisins (optional OR 1/2 cup crushed pineapple, drained well)
  • 1/2 cup palm oil shortening (room temp**)
  • 1/2 cup coconut oil (refined, softened but still solid**)
  • 1/3 cup + 1 tablespoon tapioca flour (or arrowroot)
  • 1/3 cup raw honey (*or pure maple syrup)
  • 1 1/2 tsp pure vanilla extract
  • 1/8 tsp fine grain sea salt
PREP
20M
SODIUM
171MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.