Paleo Carrot Cake Cupcakes with Cream Cheese Frosting

Moist gluten free carrot cake cupcakes topped with creamy, tangy cream cheese frosting. Packed with pineapple, pecans, spices, and carrots, like a traditional carrot cake, but gluten free, grain free, refined sugar free, and with a dairy free option.

Paleo Carrot Cake Cupcakes with Cream Cheese Frosting

2 large eggs
1/2 cup coconut sugar
1/3 refined coconut oil melted
2 teaspoons vanilla extract
1 8- oz. can crushed pineapple in juice drained
1 1/2 cup grated carrots
1 1/2 cups almond flour
2 tablespoon coconut flour
2 tablespoon tapioca flour
1 teaspoon baking soda
pinch salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 cup chopped pecans
Cream Cheese Frosting
8 ounces cream cheese or dairy-free cream cheese softened, see Note 1
1/4 cup pure maple syrup
1/4 cup refined coconut oil softened
1/2 teaspoon vanilla extract
pinch ground ginger

Preheat oven to 350ยบ F. Line a muffin tin with 12 paper liners, preferably parchment paper liners.
Full Instructions recipe:

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