High Fructose Corn Syrup Free Paleo Almond Flour Carrot Cake Cupcakes
Total time1 hr 17 min
Prep time25 min
Cook time22 min
4.6(7)
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Learn more →Ingredients
12 servings
For the cupcakes
- 2 cups almond flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 3 large eggs
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted and cooled
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 ½ cups carrots, finely grated (about 3 medium carrots)
- ½ cup pecans, roughly chopped
For the frosting
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 3 tbsp maple syrup
- 1 tsp vanilla extract
For serving
- ¼ tsp ground cinnamon (optional)
Instructions
- 1
The night before (or at least 8 hours ahead), place 2 cans of full-fat coconut milk in the refrigerator upright so the cream separates and solidifies at the top.
- 2
When ready to bake, preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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