- 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
And no need to mention any of that healthy stuff until AFTER they eat all the cupcakes. (“What?! There’s 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, undrained
- 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).