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

Carrot Cake Cupcakes {Paleo and Nut Free}

THE PALEO RUNNING MOMMA
22Ingredients
40Minutes
1150Calories
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Ingredients

US|METRIC
  • 4 eggs (room temp)
  • 1/4 cup coconut milk (+ 2 Tbsp ,full fat or light , 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 (optional OR 1/2 cup crushed pineapple, drained well)
  • 1/2 cup shortening (palm oil, room temp)
  • 1/2 cup coconut oil (refined, softened but still solid**)
  • 1/3 cup tapioca flour (+ 1 Tbsp)
  • 1/4 cup raw honey (or pure maple syrup)
  • 1 1/2 teaspoons pure vanilla extract
  • 1/8 teaspoon fine grain sea salt
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    NutritionView More

    1150Calories
    Sodium27% DV640mg
    Fat134% DV87g
    Protein18% DV9g
    Carbs32% DV95g
    Fiber28% DV7g
    Calories1150Calories from Fat780
    % DAILY VALUE
    Total Fat87g134%
    Saturated Fat57g285%
    Trans Fat3.5g
    Cholesterol210mg70%
    Sodium640mg27%
    Potassium630mg18%
    Protein9g18%
    Calories from Fat780
    % DAILY VALUE
    Total Carbohydrate95g32%
    Dietary Fiber7g28%
    Sugars56g112%
    Vitamin A210%
    Vitamin C10%
    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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