Paleo Carrot Cake Cupcakes

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.

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

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

Ingredients

• Carrot Cake Cupcakes:
• 3 cups shredded carrots (about 4 large carrots)
• 8 pitted dried dates (I use THESE), finely chopped
• 4 eggs
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup coconut flour (I use THIS)
• 2 teaspoons cinnamon
• ½ teaspoon ground cloves
• pinch salt
• 1 teaspoon baking powder
• Dairy-Free Vanilla Frosting:
• 1 cup refined (unflavored) coconut oil (I use THIS)
• ⅓ cup pure maple syrup
• 2 teaspoons vanilla extract
• pinch sea salt
• optional: ⅓ cup arrowroot or tapioca starch (I use THIS) -- this helps to stiffen and stabilize the icing, but is not necessary
• 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. ............................

for full recipes please see : www.primallyinspired.com

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