Paleo Carrot Cake Cupcakes {gluten-Free & Dairy-Free} Recipe | Yummly

Paleo Carrot Cake Cupcakes {gluten-free & dairy-free}

KIM'S CRAVINGS
17Ingredients
35Minutes
200Calories
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Ingredients

US|METRIC
  • 1 1/2 cups flour (Bob's Red Mill Paleo Baking, 6.38 ounces and 192 grams)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/8 teaspoon salt
  • 2 eggs
  • 1/2 cup unsweetened almond milk
  • 1/4 cup maple syrup (or honey)
  • 1/2 cup mashed banana (about 2 medium extra ripe bananas)
  • 1 cup shredded carrots (about 4 large carrots)
  • 1/4 cup raisins (optional)
  • 1/4 cup chopped pecans (+ ¼ cup more for topping, optional)
  • 8 ounces cream cheese (use Kite Hill Almond Milk Yogurt for dairy-free)
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
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    NutritionView More

    200Calories
    Sodium8% DV180mg
    Fat14% DV9g
    Protein8% DV4g
    Carbs9% DV27g
    Fiber4% DV1g
    Calories200Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol55mg18%
    Sodium180mg8%
    Potassium160mg5%
    Protein4g8%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate27g9%
    Dietary Fiber1g4%
    Sugars11g22%
    Vitamin A35%
    Vitamin C2%
    Calcium8%
    Iron8%

    * 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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