Paleo Carrot Cake Cupcakes Recipe with Coconut Butter Frosting
Ingredients
For the cupcakes:
3 medium eggs
4 Tablespoons of honey (60 ml)
4 Tablespoons of coconut oil (60 ml)
1 teaspoon of vanilla extract (5 ml)
1 cup of almond flour (120 g)
4 Tablespoons of tapioca flour (30 g)
1 teaspoon of baking powder (2 g)
3 carrots (150 g), shredded and liquid squeezed out
1/4 cup (1 oz) of raisins (28 g)
1 teaspoon of cinnamon powder (2 g)
1/2 teaspoon of ginger powder (1 g)
Dash of nutmeg
Dash of salt
For the frosting:
1 cup (240 ml) coconut butter (+ coconut oil if needed)
1/4 cup (60 ml) honey (or to taste)
1/2 teaspoon (3 ml) vanilla extract
Dash of salt
Preparation
1
Preheat oven to 350 F (175 C).
2
Mix all the cupcake ingredients together.
3
Pour into cupcake molds (makes approx. 12 cupcakes)
4
Bake for 30 minutes.
5
Meanwhile, make the frosting by whipping the frosting ingredients together. Spread over the cupcakes.
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About
These paleo carrot cake cupcakes are so tasty it might make your heart flutter.
Other Names:
paleoflourish, paleo, dairy-free, paleocarrotcakecupcakesrecipewithcoconutbutterfrosting
Yield:
12
Added:
Tuesday, June 19, 2018 - 9:51pm