Easter Weekend: Double Decker Carrot Cake Cupcakes

By msweeney

Ingredients

• 3 large carrots, shredded (about 1.5 cups worth)
• 1 cup almond flour/meal
• 2 eggs, whisked
• 1/4 cup Gold Label Virgin Coconut Oil, melted
• 1 tablespoon Raw Honey
• 1 tablespoon cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• pinch of salt
• 1/4 cup chopped walnuts (optional)
• 1/4 cup raisins (optional)
• 1.5 cups raw cashews (unsalted)
• 5 tablespoons Coconut Cream Concentrate
• 1/3 cup canned coconut milk
• 1 tablespoon Raw Honey
• 2 teaspoons vanilla
• 1/2 teaspoon cinnamon

Details

Servings 10
Preparation time 10mins
Cooking time 30mins
Adapted from paleomg.com

Preparation

Step 1

Instructions

Preheat your oven to 350 degrees.

Shred your carrots in your food processor with the shredding attachment or use a grater.

Add all the carrot cupcake ingredients to a large bowl and mix thoroughly to combine.

Place cupcake ingredients into a muffin tin lined with paper liners or silicone liners (like I use). Should fill 10-12 muffins.

Bake for 18-20 minutes.

Now on to make the frosting!

Add your cashews and turn on until you get a chunky meal.

Then add your 5 tablespoons of coconut creme concentrate.

Once that has combined, add your coconut milk, honey, vanilla, and cinnamon.

When you get a paste/frosting, taste to see if you would like any salt added.

Once your cupcakes are done baking, let cool COMPLETELY, cut in half and place frosting between the two halves and on top of your cupcake.

Sprinkle with cinnamon or extra shredded carrot OR a bit or orange zest!

Instructions