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Paleo Carrot Cake Cupcakes

Paleo Carrot Cake Cupcakes using Coconut flour from Primally Inspired (Grain Free, Dairy Free, Nut Free, Refined Sugar Free)

Paleo Carrot Cake Cupcakes Recipe

 

I love carrot cake! And if you do, too then I have just the recipe for you to try!

 

This Paleo Carrot Cake Cupcake recipe contains no dairy, no grains, no refined sugar, and no nuts making it the perfect allergy friendly and healthy treat. But don’t let all those no’s fool you. These cupcakes are absolutely delicious! They are moist, perfectly sweet and filled with wholesome goodness like carrots, dates and metabolism boosting coconut oil.

 

Deliciously easy Paleo Carrot Cake Cupcakes using Coconut flour! Grain Free, Dairy Free, Nut Free, and Refined Sugar Free.

 

I’ve been making a double batch the last few Easter’s and they always get gobbled up before I can even blink 🙂

 

Deliciously easy Paleo Carrot Cake Cupcakes using Coconut flour! Grain Free, Dairy Free, Nut Free, and Refined Sugar Free.

 

And that icing! Can you say drool?!  Yes, even the icing is dairy free & refined sugar free, too!

 

Deliciously easy Paleo Carrot Cake Cupcakes using Coconut flour! Grain Free, Dairy Free, Nut Free, and Refined Sugar Free.

 

Enjoy the recipe! And I’d love to hear from you – are you a carrot cake fan, too? Or do you enjoy another type of treat for Easter?  

 

That reminds me – you’ve got to try my Homemade Cadbury Creme Egg Recipe sometime. So so good!!! I wish I could make them for all of you!

Easy Paleo Recipes & Holistic Living

 

Paleo Carrot Cake Cupcakes using Coconut flour from Primally Inspired (Grain Free, Dairy Free, Nut Free, Refined Sugar Free)

Paleo Carrot Cake Cupcakes Recipe:

Paleo Carrot Cake Cupcakes
 
Author:
Serves: 12 cupcakes
 
Deliciously easy Paleo Carrot Cake Cupcakes using Coconut flour! Grain Free, Dairy Free, Nut Free, and Refined Sugar Free. By Primally Inspired.
Ingredients
Carrot Cake Cupcakes:
Dairy-Free Vanilla Frosting:
Optional Topping ideas: extra sprinkle of cinnamon, chopped pecans or walnuts (leave out for nut-free),
Instructions
  1. Preheat oven to 350 degrees F.
  2. Shred the carrots and then chop the dates (or use a food processor to shred and chop). Set aside the shredded carrots for later.
  3. In a mixing bowl, add in your chopped dates, eggs, coconut oil and vanilla. Beat mixture well. Add coconut flour, cinnamon, cloves, salt and baking powder and stir until combined.
  4. Fold in the shredded carrots.
  5. Fill cupcake batter to the top of each cupcake lined (or well oiled) muffin pan and bake for 25-28 minutes or until inserted toothpick comes out clean. Let cool then frost with icing (recipe below). Store frosted cupcakes in the refrigerator until ready to eat. Once out of the refrigerator, allow them to sit at room temperature for a few minutes so the icing can soften a bit.
Icing directions:
  1. Your coconut oil must be solid to make the icing. If it is liquid, place it in the refrigerator for 30 minutes or until completely solid.
  2. With a stand or hand mixer, whip your coconut oil until it's light and fluffy.
  3. Add in your tapioca or arrowroot if using. Continue to whip (at first on low speed so it doesn't make a mess) until it's all incorporated into the coconut oil and is smooth.
  4. Slowly mix in your maple syrup, vanilla & sea salt. Continue whipping for 1 minute. Use frosting right away.
Notes
Make sure to use refined coconut oil for the icing so it's unflavored. I use THIS.

*Important note: Since the icing is made with coconut oil, it will melt in hot temperatures (temperatures above 76 degrees). Because of this, you should keep the cupcakes in the refrigerator until ready to eat. However, they will be fine left out for hours at a time unless they will be in an environment that is warmer than 76 degrees.

THESE are the unbleached parchment paper cupcake liners I use - love them!

 

Pin Paleo Carrot Cake Cupcakes Recipe HERE:

Paleo Carrot Cake Cupcakes using Coconut flour from Primally Inspired (Grain Free, Dairy Free, Nut Free, Refined Sugar Free)

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28 comments

  1. This is definitely a yum! I love how allergy-free and healthy it is. I will try this. Very delicious!

  2. Will try these for Easter they look wonderful I make so many things you publish thank you

  3. These look delish, I love dates in cakes. Can you freeze them iced or un-iced?

    • Primally Inspired

      Hi Nancy! I have frozen these un-iced many times (I make this recipe often as carrot cake muffins and just eat them un-iced), but I’m fairly confident that you could freeze them iced, too!

  4. Hello,

    I am a new reader and I Love your blog.

    Can I try to make these without dates, if not, what can I replace with dates?

    Thank you.

  5. I’m wondering if you have the nutrition facts for these scrumptious cupcakes?

  6. My life is now complete with this recipe!! I made this into an 8×8 cake. I decreased the eggs to 3, decreased the shredded carrot to 2 cups and added 3tbsp of coconut milk. I also added in some raisins. This turned out perfect. thank you for a yummy recipe.

  7. Can I substitute the dates with coconut sugar? If so how much coconut sugar? Thanks

  8. This sounds like a great recipe. I see you call for refined coconut oil. I have unrefined virgin coconut oil. Would that work? Thanks!

  9. How many cups of carrots do I need? I have a bag of mini carrots in the fridge that I hope to use up.

    Tx

  10. I tried these today and they are pretty good! The “frosting” is a bit weird, HOWEVER I am new to paleo so of course my brain is like WHOA! lol Thank you for the recipe though! I added a little raisins and chopped pecans as well.

  11. Carolyn Thomason

    I hardly ever comment but I had to tell you how much I loved the frosting! I had no idea you could use coconut oil to make frosting. I tried a couple healthy frosting recipes for my daughter’s birthday last year but none were close to as good as this one.

  12. Hi Kelly,

    I’m allergic to eggs . Do you have any suggestions on how to make this recipe egg free?

    Thanks!

  13. Hi Kelly,

    Do you know how well these cupcakes would freeze? I’ve made this recipe a few times in a cake form and would like to make it again for an event, but I’m wondering if I can make the cake ahead of time and freeze it – then bring it out to thaw and frost it the day of.

    Let me know what you think 🙂

    Johanna

  14. Brianna Franzese

    I have this in the oven right now. My mixture came our very thick (as do most paleo muffin recipes.) That is how it is supposed to be, correct? 🙂

  15. Can you substitute honey for the dates?

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