- 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
- ½ cup butter
- ¼ cup honey
- 1 teaspoon vanilla extract
- ¼ cup arrowroot starch
- ⅛ teaspoon sea salt
- 2 tablespoons coconut oil, melted
- Preheat the oven to 350°F, and line a muffin pan with paper liners.
- In a mixing bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, and coconut palm sugar.
- Stir in applesauce, shredded carrots, eggs, coconut oil, shredded coconut, chopped pecans, and pineapple. Stir until well incorporated.
- 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.
- Combine butter, honey, vanilla, arrowroot starch, and salt in a mixing bowl, and blend with a hand mixer until well combined.
- Slowly drizzle melted coconut oil in while mixing on high. Mix until whipped together.
- Frost cupcakes. If piping the frosting, put in the fridge until firm (about 10 – 15 minutes) before piping.
- Store leftovers in the refrigerator.
Hey there, Alyson here—Abel’s pirate Easter bunny sidekick. And I’ve got another tasty recipe to share with you.
When the Easter Bunny comes to town and litters your backyard with plastic eggs and sparkles, these gluten-free carrot cupcakes will come in handy…
No, don’t throw them at the bunny. Feed them to the kids so they won’t eat as many jelly beans and glitter.
You’ll prevent a total sugar-binge meltdown this Easter by being one step ahead.Prevent a total sugar-binge meltdown this Easter with these #glutenfree Carrot Cupcakes. #TheWildDiet Click To Tweet
They’re made with simple, real-food ingredients like shredded carrots, crushed pineapple, applesauce, and coconut.
And no need to mention any of that healthy stuff until AFTER they eat all the cupcakes. (“What?! There are vegetables in there! No way I’m eating that.”)Beat the Easter Bunny’s sugar-high with these real food Carrot Cupcakes! #TheWildDiet #PaleoEaster Click To Tweet
P.S. Here’s a version of this recipe as a cake, in case you want to get fancy.
Wild Carrot Cake
- 1½ cups almond flour
- ½ cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- ½ cup coconut palm sugar
- ½ cup unsweetened applesauce
- 2 cups carrots, shredded
- 3 eggs, beaten
- 1 cup coconut oil, melted
- 1 cup shredded coconut
- 1 cup chopped pecans, plus more for topping
- 1 cup crushed pineapple (drain any excess juices)
- ½ cup grass-fed butter, softened
- ½ cup unsweetened, full-fat coconut milk, chilled overnight (just the thick cream on top, not the water)
- ½ teaspoon vanilla extract
- ½ cup coconut palm sugar
- ¾ cup shredded coconut
- Preheat the oven to 350°F, and grease a 9” springform pan with butter.
- In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, baking powder, and cinnamon. Add coconut palm sugar, applesauce, shredded carrots, eggs, coconut oil, shredded coconut, 1 cup chopped pecans, and pineapple. Mix until well incorporated.
- Pour batter into springform pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Meanwhile, make frosting by beating together butter and coconut cream in a bowl with an electric mixer. Add vanilla, coconut palm sugar, and shredded coconut. Beat well.
- After the cake has cooled, remove the top part of the springform pan and frost the sides of the cake. Add a dollop of frosting in the middle of the cake and press pecan pieces all over the frosted areas.
- This can be served warm or cooled.
Want More Tasty Wild Dessert Recipes Like This?
If you dig these carrot cupcakes, check out the Fat-Burning Tribe. We have a full recipe library with over 35 Wild desserts that’ll knock the socks off your entire family (hopefully, their feet smell nice).
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After making these cupcakes, be sure to tag @fatburnman Twitter or @fatburningman on Instagram. We want to see how they turn out!
Kim Combs says
I made this cake and it is the best cake I’e ever eaten. No kidding. ( I also made your chili, and it is the best chili I ever ate, not kidding.)
The cake was very wet at 35 minutes. I cooked it an additional 20 minutes. I pulled it out because I didn’t want to let it burn and it was pulling slightly from the sides…usually an indication a cake is finished. I hope the center would set up like a custard. It didn’t.
A tooth pick inserted in the center did come out clean.
The cake also sunk. When it cooled, I cut into it. It was so good, I ate two slices, without the icing, which I intend to slather on in a few hours.
The cake was overly wet from about 1/3 of the way into it from the crust. Is this how it is suppose to be? I thought about draining the juice from the pineapple next time I make it.
I don’t know what to add to absorb the excess liquid, unless it would be something like arrowroot. Any suggestions? Maybe a bit more coconut flour? I don’t want it to heavy and dense like one of those gluten free recipes that are joyless to eat.
What is your experience in the outcome of this cake (beside it disappearing)?
Alyson Rose says
Hi Kim – wow, that’s great to hear you enjoyed the cake!
We had a bunch of our paleo bloggers friends over for Easter several years ago, and this cake was a huge hit.
I think the canned pineapple is supposed to be drained — I just updated the recipe to reflect that change. Thanks so much for catching that, and for all your great feedback!
Brilliant!! Thank you for the information.