Wild Carrot Cupcakes with Buttercream Frosting
Prep time
Cook time
Total time
Serves: 10
Carrot Cupcakes
  • ¾ cup almond flour
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ cup coconut palm sugar
  • ¼ cup unsweetened applesauce
  • 1 cup carrots, shredded
  • 2 eggs, lightly beaten
  • ½ cup coconut oil, room temperature or melted
  • ½ cup shredded coconut
  • ½ cup chopped pecans, plus more for topping
  • 1 cup crushed pineapple, drained
Buttercream Frosting
  • ½ cup butter
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • ¼ cup arrowroot starch
  • ⅛ teaspoon sea salt
  • 2 tablespoons coconut oil, melted
Carrot Cupcakes
  1. Preheat the oven to 350°F, and line a muffin pan with paper liners.
  2. In a mixing bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, and coconut palm sugar.
  3. Stir in applesauce, shredded carrots, eggs, coconut oil, shredded coconut, chopped pecans, and pineapple. Stir until well incorporated.
  4. Pour batter into paper liners in muffin pan, and bake for 25 - 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
Butter Cream Frosting
  1. Combine butter, honey, vanilla, arrowroot starch, and salt in a mixing bowl, and blend with a hand mixer until well combined.
  2. Slowly drizzle melted coconut oil in while mixing on high. Mix until whipped together.
  3. Frost cupcakes. If piping the frosting, put in the fridge until firm (about 10 – 15 minutes) before piping.
  4. Store leftovers in the refrigerator.
Recipe by Fat-Burning Man at https://fatburningman.com/the-easter-bunny-loves-wild-carrot-cupcakes-gluten-free-paleo-friendly/