This is the skinniest version of a carrot cupcake with frosting you will find! The cake is paleo – no sugar, no grains, no gluten, no lactose. The sweetness comes from dates, and maple syrup. The frosting is hand whipped and made out only of coconut milk and vanilla. The cupcake is 200 calories, and the frosting 24 calories. Hello sweet health success!
The night before, refrigerate a can of FULL FAT coconut milk. You can see the full recipe for the Coconut Cream Frosting here.
This recipe was adapted from the Cupcake Project.
- 1 1/2 cups blanched almond flour
- 1 teaspoon Kosher salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3 eggs
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1 1/2 cups carrots, shredded (you can buy the baggie from the supermarkets)
- 4 dates, no pits
- 1/4 cup of walnuts
- 1/4 cup of raisins
- 2 servings of full recipe of Coconut Cream Frosting
Start by setting the oven to 325 degrees. You will use the middle shelf. At this point, also line with a cupcake pan with cupcake liners. The recipe will do about 10 cupcakes.
In a food processor (this is the week of the new food processor, so still in love with this one), put the carrots and the dates. Pulse until well blend. Then add the eggs, the maple syrup and the oil. Add the almond flour and the rest of the dry ingredients. Keep processing in low. Finally, remove and fold in the walnuts and the raisins.
Divide evenly amongst ten cupcakes, and bake for around 18 minutes or until a clean knife comes out clean.
Let them cool FULLY, and finish up with a dollop of coconut cream frosting.