Carrot Cake Cupcakes with Cream Cheese Frosting (Paleo, Gluten Free, Dairy Free)

Name: Carrot Cake Cupcakes with Cream Cheese Frosting (Paleo, Gluten Free, Dairy Free)
Prep time: 15 min
Cook time: 25 min
Total time: 70 min
Yield: 12
Cuisine: American
Ingredients: 2 pieces Egg (2 large eggs (at room temperature)); ½ cup Coconut Sugar (½ cup coconut sugar); 0.58 cup Refined Coconut Oil (⅓ cup refined coconut oil (liquid, or just melted if solid) + ¼ cup refined coconut oil (softened, see Notes)); 2 ½ tsp Vanilla (2 teaspoons pure vanilla extract + ½ teaspoon pure vanilla extract); 1 can Pineapple (1 8-ounce can organic crushed pineapple (drained well, approximately 1 cup; see Notes)); 1 ½ cup Carrot (1 ½ cups grated carrots); 1 ½ cup Almond Flour (1 ½ cups fine almond flour); 2 tbsp Coconut Flour (2 tablespoons coconut flour); 2 tbsp Tapioca Starch (2 tablespoons tapioca flour); 1 tsp Bicarbonate of Soda (1 teaspoon fresh baking soda); 1 pinch Table Salt (1 pinch salt); ½ tsp Cinnamon (½ teaspoon cinnamon); ¼ tsp Ginger (¼ teaspoon ground ginger + 1 pinch ground ginger); ½ cup Pecans (½ cup chopped pecans (see Notes) + finely chopped pecans); 8 oz Cream Cheese (8 ounces dairy-free cream cheese (softened, see Notes)); ¼ cup Maple Syrup (¼ cup pure maple syrup)

Carrot Cake Cupcakes with Cream Cheese Frosting (Paleo, Gluten Free, Dairy Free) - Dessert (American)

70 minAmerican

Servings12

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Vegetarian
Pescatarian
Halal

Ingredients

For 12 servings

Egg2 pieces · 2 large eggs (at room temperature)
Coconut Sugar½ cup · ½ cup coconut sugar
Refined Coconut Oil0.58 cup · ⅓ cup refined coconut oil (liquid, or just melted if solid) + ¼ cup refined coconut oil (softened, see Notes)
Vanilla2 ½ tsp · 2 teaspoons pure vanilla extract + ½ teaspoon pure vanilla extract
Pineapple1 can · 1 8-ounce can organic crushed pineapple (drained well, approximately 1 cup; see Notes)
Carrot1 ½ cup · 1 ½ cups grated carrots
Almond Flour1 ½ cup · 1 ½ cups fine almond flour
Coconut Flour2 tbsp · 2 tablespoons coconut flour
Tapioca Starch2 tbsp · 2 tablespoons tapioca flour
Bicarbonate of Soda1 tsp · 1 teaspoon fresh baking soda
Table Salt1 pinch · 1 pinch salt
Cinnamon½ tsp · ½ teaspoon cinnamon
Ginger¼ tsp · ¼ teaspoon ground ginger + 1 pinch ground ginger
Pecans½ cup · ½ cup chopped pecans (see Notes) + finely chopped pecans
Cream Cheese8 oz · 8 ounces dairy-free cream cheese (softened, see Notes)
Maple Syrup¼ cup · ¼ cup pure maple syrup

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Steps

1For the Carrot Cake Cupcakes
2Preheat oven to 350º Fahrenheit. Adjust oven racks as needed so muffin pan will sit in center of oven. Line cavities of muffin pan with cupcake liners. Set pan aside.
3Crack eggs directly into large mixing bowl. Whisk eggs vigorously until well combined. Be careful not to overmix.
4Add coconut sugar, coconut oil, and vanilla extract to bowl. Whisk or stir well until ingredients are fully combined.
5Add drained pineapples, grated carrots, almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon, and ground ginger to bowl. Stir until all ingredients are fully incorporated, forming thick cupcake batter. Be careful not to over-stir or batter will become dense.
6Once batter is prepared, add ½ cup chopped pecans. Gently fold pecans into batter to distribute.
7Use cookie scoop or spatula to portion cupcake batter evenly into cupcake liners.
8Place filled muffin pan in center of preheated oven. Bake cupcakes 20 minutes.
9After 20 minutes, begin testing doneness by inserting toothpick into center of cupcakes, then immediately removing toothpick. Continue baking, checking doneness every 1 to 2 minutes, until toothpick can be removed cleanly, with few or no crumbs stuck to toothpick.
10Once cupcakes are fully baked, carefully remove pan from oven and set aside. Let cupcakes rest in pan 5 minutes or until cool enough to handle, then transfer cupcakes from pan to wire cooling rack. Set cupcakes aside until completely cooled.
11For the Cream Cheese Frosting
12Add softened cream cheese, maple syrup, softened coconut oil, vanilla extract, and ginger to medium mixing bowl or stand mixer bowl.
13Use hand mixer or stand mixer to whip ingredients together until ingredients are fully combined and mixture is smooth and fluffy.
14Use offset spatula or butter knife to dollop frosting onto center of cupcake top, then smooth dollop out to cover top of cupcake completely. Repeat until all cupcakes have been frosted. Alternately, transfer frosting to piping bag fitted with piping tip of choice, then pipe frosting directly onto cupcakes in spiral motion.
15If desired, garnish top of frosting with additional chopped pecans. Serve immediately, or arrange cupcakes on tray or platter until ready to serve.