These cupcakes are seriously good, and you don't have to feel guilty about eating them either! Made from clean ingredients, gluten free flour and natural sugars, these are sure to make your list of favorites. If you prefer carrot cake over cupcakes, you can always make the batter in a cake pan and top with the cream cheese icing!
Dry Ingredients:
- 2 cups almond flour (super fine blanched)
- 1/2 cup coconut flour (don't pack it)
- 1/2 cup unsweetened shredded coconut (finely shredded)
- 1 teaspoon baking soda (aluminum free)
- 1 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
Wet Ingredients:
- 4 large organic eggs (room temperature)
- 3/4 cup pure maple syrup
- 1/3 cup drippy tahini (or almond butter)
- 1/4 cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 1/3 cup melted and cooled coconut oil
- 3 cups shredded carrots (about an inch long)
Optional Mix-ins:
1/2 cup raisins
1/2 cup chopped pecans or walnuts
Frosting Ingredients:
- 1/2 cup salted butter or ghee (room temperature)
- 8 oz cream cheese (room temperature, can sub dairy-free cream cheese if desired)
- 2-3 tablespoons powdered Swerve sugar (adjust as desired)
- 2-3 tablespoons of coconut sugar (adjust as desired)
- 2 tsp pure vanilla extract
- 2 tbsp unsweetened almond/coconut milk (or any kind of milk)
For the Topping:
- extra pecans and shredded coconut
Instructions:
Preheat oven to 350F. Fill 2 cupcake trays with cupcake papers and set aside. Alternatively, line the bottom of three 6-inch round cake pans or two 8-inch round cake pans with parchment paper rounds. Spray parchment paper and sides of pan with non-stick olive or coconut oil spray. Don't skip this step or your cake will likely stick!
In a large bowl, whisk the almond flour, coconut flour, unsweetened shredded coconut, baking soda, cinnamon, nutmeg and salt together. Set aside.
In another large bowl, whisk together the eggs, pure maple syrup, tahini (or almond butter), almond milk and vanilla extract until smooth.
Slowly whisk in the melted and cooled coconut oil until it's well incorporated. Then stir in the carrots. *If your eggs are not at room temperature, the coconut oil will coagulate*
Add dry ingredients to wet ingredients and mix with a wooden spoon until well combined. Stir in raisins and nuts if using.
Divide batter evenly between cupcake or cake pans and spread out with a spatula to smooth the tops. Bake cupcakes for 19 minutes, 22-32 minutes for the two 8-inch pans, and 30-40 minutes for the three 6-inch pans.
Cakes are done when a tester comes out clean or with just a few crumbs attached. Allow the cake to cool completely before frosting or removing from the pans. The cake should be room temperature when you frost it (VERY important!).
Make your frosting: In the bowl of an electric mixer, add the softened butter (or ghee) and cream cheese and whip on high until light and fluffy. Add powdered sugar, vanilla extract and milk of choice, then beat for 2-3 minutes more.
Time to frost! Frost your cupcakes, or if baking a cake, place about 1 tbsp of frosting down onto your cake stand and spread out. Invert the cake onto the stand and add about 1/2 cup of frosting between each layer. Repeat with each cake, then frost the top and sides of the cake with whatever frosting remains.
Decorate the cupcakes or cake with pecans and shredded coconut on top. Once you are done frosting, put the them in the fridge. They will stay good for 5-7 days and should be covered to keep fresh. Serves about 16 people.
Notes:
- To make dairy free/paleo: Use vegan butter (like Earth Balance) and a dairy free cream cheese (like Kite Hill). Your powdered sugar can be coconut sugar mixed with arrowroot powder or a paleo powdered sugar.
Enjoy!!!
With love,
Brie