Carrot Cake Cupcakes

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I LOVE LOVE LOVE Carrot Cake!  Which is super funny because I am not a fan of carrots; have never liked them, but I could eat carrot cake all day.  But what is better than carrot cake?  Carrot cake cupcakes!  I like that they are pre-portioned because I can be a piggy and eat a whole cake if I’m not paying attention.  If you’ll notice on all of my dessert recipes, almost everything is already divided or portioned out for that exact reason!

It’s hard to find a healthy/paleo cake recipe that is moist.  Everything seems to be crumbly or have a pasty texture, so I have worked hard to make sure that doesn’t happen here.  The chopped pecans do make it crunchier though, so if you don’t like textured cake, I would omit them!  If you are not a fan of nuts I think a great substitute would be raisins!  My mom suggested the golden raisins.


I couldn’t decide if I wanted lemon or orange frosting, so I divided the frosting in half and tried both!  While the orange was good, it was a lot more mild and when I brought these to my mom’s house for dinner, the lemon frosting unanimously won.  We also thought it would be great to try substituting pineapple in to complement the carrot cake, even though you really can’t taste the pineapple in the recipe.

Ingredients – Cake

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1 c. Carrots, peeled and grated

1/2 c. Pineapple (fresh or canned-crushed)

2 Eggs

1/4 c. Honey

1/4 c. Maple Syrup

1/2 c. Almond Flour

1/2 tsp. Baking Soda

1 1/2 t. Cinnamon

1/4 c. Coconut Flour

1/2 tsp. Salt

1/4 c. Coconut Oil, melted

1/3 c. Pecans (Raisins would be an awesome substitute here!)

1 tsp. Vanilla Extract


Ingredients – Frosting

1/2 c. Coconut Butter

1/2 c. Coconut Oil -not melted!

1/2 t. Ground Ginger

2 Tbsp. Lemon Zest

2 Tbsp. Shredded Coconut

2 tsp. Lemon Juice

2 Tbsp. Maple Syrup


Directions – For the Cake


  1. Preheat oven to 350 degrees F and line muffin tin with cupcake liners.
  2. In a large bowl, mix dry ingredients, except pecans. Make a well and add oil, eggs, honey, and syrup. Stir in carrots, pineapple, and nuts until combined.  (I used my food processor and then hand blended the carrots, pineapple and nuts)
  3. Fill cupcake liners ¾ full with batter.
  4. Bake for 15-16 minutes until toothpick comes out clean.
  5. Let cupcakes cool completely before frosting
For the Frosting
  1. With an electric mixer (hand or standing), cream all of the ingredients together starting at a slow speed (takes about 2 minutes to come together). Continue to cream for a couple minutes until light and fluffy.
  2. Frost as you wish.  I put the frosting in a Ziploc bag, cut off the tip and swirled – or at least tried to 🙂
  3. Just to be artsy, I rolled the edges in the chopped pecans.  To make it easier you can just sprinkle them on the top.
 I hope you enjoy these as much as my family and I did!


  1. Hosting

    July 12, 2017 at 9:11 pm

    I plan to continue my mother’s tradition and serve these low carb sugar free carrot cake cupcakes this year. I kept the carrots to a minimum to keep the carbs low and added just enough spice enhance the flavors.

  2. Pingback: Carrot Cake Pancakes - Flex Fit Mom

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