Carrot Cake Cupcakes w/Cinnamon-Vanilla Frosting Recipe


Carrot Cake
    • 1 1/2 cups of almond flour
    • 2 tbs of coconut flour
    • 1 tsp of baking soda
    • 2 tsp of cinnamon
    • 1 tsp of allspice
    • 1/4 tsp of salt
    • 1/3 cup + 1 tbs of full fat coconut milk
    • 3 large eggs, whisked
    • 1/4 cup of coconut oil, melted
    • 1/3 cup of honey
    • 1 tsp of vanilla
    • 1/2 cup of raisins
    • 1 1/4 cup of grated carrots
    • 1/2 cup of palm shortening
    • 1/4 cup of honey
    • 3 tbs of coconut butter
    • 2 tsp of vanilla
    • 1 tsp of ground cinnamon
    • Optional: Chopped walnuts for sprinkles
Makes about 10 cupcakes


Carrot Cake
    1. Set aside the raisins and grated carrots until final mixing step
    2. In a mixing bowl, first combine all dry ingredients
    3. In a separate bowl, combine all wet ingredients
    4. Pour the wet ingredients into the dry ingredients bowl
    5. Combine until well mixed
    6. Finally, fold in the grated carrots and raisins
    7. Preheat oven to 350-degrees F
    8. Place cupcake paper liners or silicone cups inside muffin tin wells
    9. Pour carrot cake batter into each and fill about 2/3s full
    10. Bake 20-23 minutes at 350-degrees – baking times may vary. Test by inserting a toothpick; if it comes out clean they should be done
    11. Allow to cool before frosting
  1. Blend all frosting ingredients together with a stand or hand-held mixer
  2. Place frosting mixture in refrigerator until it firms up a bit
  3. Frost cupcakes
  4. Store frosted cupcakes in refrigerator
  5. Remove cupcakes from fridge and allow frosting to soften at room temperature for about 15 minutes before serving
  6. Enjoy!
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