Carrot Cake Cupcakes {Paleo & Nut Free} Recipe | Yummly

Carrot Cake Cupcakes {Paleo & Nut Free}

THE PALEO RUNNING MOMMA
23Ingredients
40Minutes
1170Calories

Ingredients

US|METRIC
  • 4 eggs (room temp)
  • 1/4 cup coconut milk (full fat, room temp, blended before adding)
  • 1/4 cup coconut oil (refined, melted and cooled to almost room temp)
  • 1/2 cup pure maple syrup
  • 1 tablespoon lemon juice (or raw apple cider vinegar)
  • 1/2 tablespoon pure vanilla extract
  • 2/3 cup coconut flour
  • 1/3 cup tapioca flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 pinch nutmeg
  • 2 1/4 cups carrots (shredded/grated)
  • 1/2 cup raisins
  • 1/2 cup crushed pineapple
  • 1/2 cup shortening (palm oil, room temp)
  • 1/2 cup coconut oil (softened but still solid)
  • 1/3 cup tapioca flour
  • 1/4 cup raw honey
  • 1 1/2 teaspoons pure vanilla extract
  • 1/8 teaspoon fine grain sea salt
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    NutritionView More

    1170Calories
    Sodium27% DV640mg
    Fat134% DV87g
    Protein18% DV9g
    Carbs33% DV98g
    Fiber32% DV8g
    Calories1170Calories from Fat780
    % DAILY VALUE
    Total Fat87g134%
    Saturated Fat57g285%
    Trans Fat3.5g
    Cholesterol210mg70%
    Sodium640mg27%
    Potassium650mg19%
    Protein9g18%
    Calories from Fat780
    % DAILY VALUE
    Total Carbohydrate98g33%
    Dietary Fiber8g32%
    Sugars58g116%
    Vitamin A210%
    Vitamin C30%
    Calcium20%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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