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. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2aepo4′]
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!
Ingredients
- 1 1/2 cups of almond flour
- 2 Tbsp of coconut flour
- 1 tsp of baking soda
- 2 tsp of cinnamon
- 1 tsp of allspice
- 1/4 tsp of salt
- 1/3 cup + 1 Tbsp of full fat coconut milk
- 3 large eggs, whisked
- 1/4 cup of coconut oil, melted
- 1/3 cup of honey
- 1 tsp of vanilla
- 1/2 cup of raisins
- 1 1/4 cup of grated carrots
- 1/2 cup of palm shortening
- 1/4 cup of honey
- 3 Tbsp of coconut butter
- 2 tsp of vanilla
- 1 tsp of ground cinnamon
- Optional: Chopped walnuts for sprinkles
Instructions
- Set aside the raisins and grated carrots until final mixing step
- In a mixing bowl, first combine all dry ingredients
- In a separate bowl, combine all wet ingredients
- Pour the wet ingredients into the dry ingredients bowl
- Combine until well mixed
- Finally, fold in the grated carrots and raisins
- Preheat oven to 350-degrees F
- Place cupcake paper liners or silicone cups inside muffin tin wells
- Pour carrot cake batter into each and fill about 2/3 full
- Bake 20-23 minutes at 350-degrees F – baking times may vary. Test by inserting a toothpick; if it comes out clean they should be done
- Allow to cool before frosting
- Blend all frosting ingredients together with a stand or hand-held mixer
- Place frosting mixture in refrigerator until it firms up a bit
- Frost cupcakes
- Store frosted cupcakes in refrigerator
- Remove cupcakes from fridge and allow frosting to soften at room temperature for about 15 minutes before serving
- Enjoy!