Paleo Almond Flour Carrot Cake Cupcakes

Total time1 hr 17 min

Prep time25 min

Cook time22 min

4.6

(7)

Carrot cake is one of those classic desserts that feels almost impossible to reimagine without cream cheese frosting and refined flour — but this version pulls it off beautifully using nothing but grain-free, whole-food ingredients. Almond flour and a touch of coconut flour give the cupcakes a tender, moist crumb, while finely grated carrots, warm cinnamon, ginger, and nutmeg pack in all the cozy spice you'd expect. Chopped pecans add a satisfying crunch in every bite, and maple syrup keeps the sweetness natural and just right. The real showstopper is the whipped coconut cream frosting — chilled overnight so it beats up into something genuinely fluffy and cloud-like, sweetened with a little more maple syrup and vanilla. It's the kind of frosting that makes you forget you're missing anything at all. The batch makes 12 cupcakes, so there's plenty to share at a gathering or stash in the fridge for the week ahead. Whether you're baking for a crowd or just treating yourself, these hit every note a great carrot cake cupcake should.

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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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