Paleo Carrot Cake Cupcakes

  • ½ cup of Organic coconut flour
  • 5 eggs
  • ⅓ cup coconut oil
  • 1 and ½ teaspoon vanilla
  • 2 Tablespoons honey or agave nectar
  • 1 Tablespoons pumpkin pie spice
  • 1 cup plus 1 tablespoon applesauce
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 large carrots, peeled and finely shredded
  • ¼ cup of raisins (optional)
  • One 13 ounce can coconut milk (scoop the full fat portion off of the top of the can of coconut)
  • 1 and ½ teaspoon honey
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract

  1. In a large bowl mix eggs, coconut oil, vanilla, honey and applesauce until thoroughly combined
  2. Add baking soda, baking powder, pumpkin pie spice and coconut flour into the wet ingredients.
  3. Mix until combined.
  4. Add the grated carrots and raisins and mix with a wooden spoon.
  5. Pour your batter in to 114 cupcake tins and bake in the oven at 350 degrees for 20 minutes or until a toothpick inserted into the cupcake comes out clean.
  6. For the frosting: Combine all frosting ingredients in a bowl and mix with a hand held mixer until smooth and creamy.
  7. Frost cooled cupcakes.