Paleo Friendly Carrot Cake Cupcake/Muffins

All I wanted to do for Valentine’s Day was bake and make some cupcakes. Being the nutritionist that I am though, baking cupcakes...or any baked goods...becomes a battle between deliciousness and healthy choices. Both won over in this case (for the most part), I am happy to report. This recipe, adapted from Homemade Interest’s recipe meets most of the ‘healthy’ criteria sans diary free, but only if you decide to make the cream cheese frosting. I’m going to play with other types of dairy free frosting recipes in the future...but for now...this is what I got for you! Oh and I am using the word ‘cupcake’ rather lightly, as these babies could easily be mistaken for muffins. Enjoy the recipe and please let me know of some of your favorite non dairy icing recipes if you have them!

These babies are:

  • Sugar free (I used Golden Monk Fruit instead of stevia, or other sugar replacements)

  • Gluten Free

  • Soy Free

  • Super Delicious

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Ingredients (Adapted from Homemade Interest’s recipe)

Makes between 18-20 servings.

  • 3/4 cup Golden Monk Fruit (I used the Lakanto brand)

  • 3/4 cup softened Organic Butter (can use Organic Coconut Oil as well)

  • 1 tsp Vanilla Extract

  • 4 large Organic Eggs

  • 2 1/2 cup Finely Ground Almond Flour (I used the Bob’s Red Mill brand)

  • 2 teaspoons Baking powder

  • 2 teaspoons Ground Cinnamon

  • 1 teaspoon Ground Nutmeg

  • 6 ounces shredded Organic Carrots (it’s possible that I shredded waaay more than 6 oz…but it tasted really good that way!)

  • 3/4 cups chopped Pecans

  • 3/4 cups chopped Walnuts

  • 3/4 cups dark chocolate chips (I used the Enjoy Life brand, which are gluten free, soy free, non-gmo, vegan, FODMAP friendly, Kosher, Paleo friendly…basically all the things)

Directions

  • Preheat oven to 350 degrees F.

  • In your mixer, mix the Monk Fruit and butter until they become a cream.

  • Add vanilla extract and continue mixing.

  • Add eggs 1 at a time until they are fully combined with the butter mixture.

  • In a separate bowl combine almond flour, baking powder, nutmeg, and cinnamon, mixing together.

  • Slowly add the almond flour mixture to the butter, mixing together until combined.

  • Add the shredded carrots, walnuts, and pecans into the cupcake batter using a spatula.

  • Fill each lined cupcake tin until it reaches just below the top of the cupcake liner.

  • Place in oven and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

  • Let cool completely before adding the cream cheese frosting (recipe below).

Nutrition (serving size 1 cupcake/muffin)

Calories 323 kcals

Carbohydrates 11 g

Protein 8.8 g

Fats 27 g

Monk Fruit after it’s been blended and turned into powder for the frosting.

Monk Fruit after it’s been blended and turned into powder for the frosting.

Cream Cheese Frosting (Adapted from Homemade Interest’s recipe)

Ingredients

  • 8 ounces Organic Cream cheese (room temperature)

  • ½ cup Organic Butter (room temperature)

  • 1 teaspoon Vanilla Extract

  • ¼ teaspoon Sea Salt

  • 1 cup powdered Monk Fruit

Directions

  • In a mixer, combine cream cheese and butter creaming them together.

  • Add the vanilla and the salt combining them with the cream cheese mixture.

  • Add the powdered Monk Fruit, whisking together with the cream cheese mixture until it is smooth and creamy.

Nutrition (serving size 1 Tbsp)

Calories 50 kcals

Carbohydrates 1 g

Fats 5 g

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See….they look a lot more like muffins than cupcakes!!

See….they look a lot more like muffins than cupcakes!!

My forever sidekick, Mr. Maynard, waiting for me to drop something.

My forever sidekick, Mr. Maynard, waiting for me to drop something.

Greta Hotmer