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Paleo Carrot Cupcakes (gluten free, dairy free, refined oil & sugar free)

These nutrient dense and delicious carrot cupcakes are make the perfect healthful Easter treat or first birthday cupcakes. Free of gluten, dairy and refined oils.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings: 18 cupcakes
Calories: 355kcal

Ingredients

  • 1 ripe banana mashed well with a fork (1/2 cup)
  • 4 oz. unsweetened organic applesauce
  • 1 c. grated carrots I have also used pulp from my carrot, orange and ginger juice
  • 1 c.
  • almond butter
  • 1/4 c.
  • coconut oil
  • , melted I put a glass jar in the oven while it preheats to melt the coconut oil
  • 3 eggs
  • 4 T
  • pure maple syrup
  • 2 tsp. vanilla
  • 1 c.
  • almond flour
  • 1 tsp.
  • baking soda
  • 1 tsp.
  • sea salt
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 c. golden raisins optional add-in
  • 1/2 c. chopped walnuts optional add-in
  • Dairy Free Maple "Butter"Cream Icing
  • 1 c.
  • Nutiva Shortening
  • I have also used 1/2 c. coconut oil and 1/2 c. palm shortening
  • 1 tsp. vanilla
  • 1/2 c. pure maple syrup
  • 2 to 3 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees and grease or line muffin tins to hold 18 muffins.
  • In a medium bowl, stir together all ingredients in the order listed. Add the golden raisins and walnuts if desired. Mix until well combined.
  • Scoop batter into greased or lined muffin pan, filling each cup 3/4 of the way full.
  • Bake at 350 degrees for 20-25 minutes, or until cupcakes are golden and baked through. Cool completely.
  • While cupcakes are cooling, make the icing. Combine the shortening and 2 cups powdered sugar in the bowl of your stand mixer, fitted with the paddle attachment. Add maple syrup and vanilla and mix well. Mix until combined, adding more powdered sugar as needed to achieve the desired consistency. Ice completely cooled cupcakes and enjoy!