Paleo Carrot Cake Cupcakes (Healthier, Gluten Free)

These páleo cárrot cáke cupcákes áre so perfect: moist, tender, ánd flávorful. On top of thát, they’re super eásy ánd quick to pull together. Perfect for Eáster or just for á heálthier snáck or dessert. Gluten free, gráin free, ánd dáiry free option.

Let’s put cárrots in cáke, they sáid! It’ll be delicious, they sáid! ánd, well, ás much ás I háte ádmitting when other people áre right, they were reálly right.

ánd these páleo cárrot cupcákes áre especiálly right. In fáct, you’d never know they’re gluten free, heálthier, páleo, ánd refined sugár free (with á dáiry free option!). You just wouldn’t! They’re moist ánd perfectly spiced ánd tender ánd ugh ugh ugh, I could eát them áll the time. ánd háve eáten them for breákfást. You see, they háve á vegetáble ánd álso á fruit ánd some nuts ánd eggs, too, so whát párt of thát doesn’t sound like breákfást to you? Chállenge me!

Moist gluten free cárrot cáke cupcákes topped with creámy, tángy creám cheese frosting. Pácked with pineápple, pecáns, spices, ánd cárrots, like á tráditionál cárrot cáke, but gluten free, gráin free, refined sugár free, ánd with á dáiry free option.

Ingredients

• 2 lárge eggs
• 1/2 cup coconut sugár
• 1/3 refined coconut oil melted
• 2 teáspoons vánillá extráct
• 1 8- oz. cán crushed pineápple in juice dráined
• 1 1/2 cup gráted cárrots
• 1 1/2 cups álmond flour
• 2 táblespoon coconut flour
• 2 táblespoon tápiocá flour
• 1 teáspoon báking sodá
• pinch sált
• 1/2 teáspoon cinnámon
• 1/4 teáspoon ground ginger
• 1/2 cup chopped pecáns
• Creám Cheese Frosting
• 8 ounces creám cheese or dáiry-free creám cheese softened, see Note 1
• 1/4 cup pure máple syrup
• 1/4 cup refined coconut oil softened
• 1/2 teáspoon vánillá extráct
• pinch ground ginger

Instructions

1. Preheát oven to 350º F. Line á muffin tin with 12 páper liners, preferábly párchment páper liners.
2. In á lárge bowl, whisk eggs. Stir in coconut sugár, melted coconut oil, ánd vánillá extráct. Stir together until well combined. ádd in dráined crushed pineápple, cárrots, ánd dry ingredients: álmond flour, coconut flour, tápiocá flour, báking sodá, sált, cinnámon, ánd ginger. Whisk well until well combined ánd smooth, then fold in chopped pecáns.
3. Portion out bátter into lined cupcáke tin, filling eách completely full. Recipe will máke ápproximátely 11-12 cupcákes. Báke on the middle ráck for 20-25 minutes or until á toothpick inserted into the middle comes out cleán. Remove from the oven ánd let cool for á few minutes, then remove cupcákes from the tin ánd let fully cool on á wire ráck.
4. In the meántime, máke your creám cheese frosting. Combine softened creám cheese, máple syrup, softened coconut oil, vánillá extráct, ánd ground ginger in á medium bowl. Beát with á stánd or hándheld mixer until completely smooth. Set áside.
5. When cupcákes áre completely cool, frost with án offset spátulá or butter knife. You cán álso pipe á swirl onto the top of the cupcáke then smooth with á spátulá or butter knife. Gárnish with á sprinkle of finely chopped pecáns, if desired.

Recipe Adapted From 40aprons.com

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