I’ve got a real thing for carrot cake. But since going paleo, I’ve managed to not give in to the temptation. Until now…
I’ve thought about making a paleo and gluten-free version of carrot cake with raisins for a year now. But I kept putting it off because I figured it wouldn’t turn out that great. I’m just not willing to put a recipe out there that’s so-so. No one wants an “okay” carrot cake. My philosophy is go big or go home.
So last weekend, I finally got up the nerve to give it a go, fretting the whole time it would just turn out blah. Well some days the kitchen gods are smiling on you I guess. On my first attempt, this recipe turned out amazing.
My hubby said this carrot cake was awesome and so good that it didn’t even need frosting. Well, you all know that would never happen so I came up with a simple frosting to top these off. It’s not the traditional cream cheese of course. I didn’t want to try and fake that. But it’s a nice vanilla-cinnamon frosting I think you’ll like. It’s just as sweet and compliments the cake beautifully. After frosting them I sprinkled a few chopped walnuts on each one – but of course you can leave those off if you prefer.
Why are these cupcakes instead of a layer cake? No real reason. You can make it either way with this recipe. I just thought cupcakes would look so cute on a cake platter…great for a fun party or luncheon. Y’know, there is one advantage to making these as cupcakes – at least for me: portion control. I can have one and I’m done. With an entire layer cake, I’d be tempted to go crazy.
I really hope you give this treat a try. I’m pretty sure you won’t be disappointed. In fact I see my hubby and son munching on one right now…no wonder it got so quiet in here!
Thumbs up all around on this one folks!
Go for it and enjoy!