These moist and delicate Carrot Cake Cupcakes, topped with light and fluffy cream cheese whip, have a few surprising ingredients that make them extra special and extra irresistible! They make the perfect secretly healthy sweet treat, and are grain free, gluten free, and paleo.
When I was younger I always steered clear of carrot cake. It just didn’t sound good to me. I mean you’re forcing a veggie into a cake, where it really isn’t suppose to be, right?
And why would you opt for carrot cake when you can have chocolate cake?
Or vanilla cake? Or red velvet? Or ice cream cake even!? Why!?
Well, one day I decided to try it, and it was delicious, despite my years of carrot cake avoidance! It was a homemade carrot cake, made by scratch with love, for a birthday party. Everyone was making such a big deal about how good it was, so I went for it. ….And as I took my first bite I understood the joy they were experiencing. The cake was super moist, had just the perfect amount of sweetness, and oooohhh that frosting! (SWOON!)
I don’t know what it is about carrot cake and cream cheese frosting, but it is surely a match made in culinary heaven. They pair perfectly together and I really can’t have one with out the other. Ok, ok, I have been known to eat frosting, especially cream cheese frosting, by the spoonful on occasion, but it’s true home is on top of one of these Carrot Cake Cupcakes!
Cricket isn’t much of a veggie eater AT ALL, but even she likes these cupcakes! Give her a raw or cooked carrot (even drenched with butter), and she will give you the death stare as to say “Excuse me, I’m not eating THAT!”
But give her one of these and it’s gone in a few seconds flat. Leave them on the counter top unattended and you may not see them ever again! Although Cricket has never been officially caught in the act.
So these aren’t just any old carrot cake cupcakes, they are are EXTRA SPECIAL! They have a few awesome ingredient that make them so divine, extra moist and delicious, including crushed pineapple! Yes, trust me, just try it. You must!
You can even eat them for breakfast because they are very healthy, and if it makes you feel better to call it a muffin, go ahead, I won’t judge!
Carrot Cake Cupcakes with Cream Cheese Whipped Frosting
- 1 3/4 cup almond flour
- 2 tablespoons coconut sugar
- 2 tablespoons cane sugar (or sub additional coconut sugar)
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup carrots finely grated
- 1/4 cup golden raisins
- 1/4 cup unsweetened coconut shredded
- 1/4 cup pineapple shredded
- 1/4 cup walnuts chopped
- 2 eggs (preferably pasture-raised)
- 1/4 cup maple syrup
- 2 teaspoons vanilla
- 2 tablespoons almond milk
- 1 can coconut cream chilled (frosting)
- 2 tablespoons powdered cane sugar (place granted sugar in a high speed blender to make powdered sugar)
- 1 teaspoon cream cheese extract
Preheat oven to 350 degrees F.
Combine the almond flour, coconut sugar, cane sugar, cinnamon, nutmeg, ginger, salt and baking soda in a large bowl and mix well.
In a smaller bowl mix the 2 eggs, almond milk, vanilla, maple syrup, shredded carrot, shredded pineapple, shredded coconut, chopped walnuts, and raisins; mix well.
Add the wet ingredient into the dry, and mix thoroughly. Batter will be thick.
Line a cupcake tin with liners. Fill each one about 3/4 the way with the batter.
Bake at 350 degrees F for about 22-24 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
Let them cool, and make the frosting.
Combine the chilled coconut cream, powdered cane sugar, and cream cheese extract in a bowl and beat with a hand mixer until light and fluffy. Top the cooled cupcakes with the frosting.