Paleo Carrot Cake Cupcakes with Coconut Flour
Serves: 6 cupcakes
For the cupcakes
  • ½ cup coconut flour
  • ½ tsp. cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. freshly grated nutmeg
  • ½ tsp. baking soda
  • Pinch of salt
  • 4 eggs, at room temperature (room temp. is important)
  • ¼ cup coconut oil, melted
  • 3 Tbs. maple syrup (see note below)
  • 1 cup carrots, finely shredded
  • 1 tsp. vanilla extract
  • 2 tsp. lemon juice
  • ¼ cup dried currants or raisins
For the frosting
  • 1 can full-fat coconut milk, chilled overnight
  • 1 - 2 Tbs. raw honey
  • 1 tsp. vanilla extract
  1. Preheat the oven to 350 and line 6 cupcake wells with paper liners.
  2. In a mixing bowl, combine the dry ingredients. Then add in all the wet ingredients (no need to mix them separately) and stir well to combine.
  3. Bake for 25 minutes, until a toothpick comes out clean. Let cool before adding the frosting.
  4. To make the frosting, remove the coconut cream from the liquid below in the can. Use an electric mixer to whip the coconut cream with the honey and vanilla until fluffy.
  5. Frost the cupcakes with the whipped coconut cream.
  6. Store cupcakes and frosting separately -- the cupcakes should be stored in an airtight container at room temperature, and the frosting should be stored, covered, in the fridge. Re-whip the frosting after storing.
Because I have been off refined sugar for many years, my taste buds are more sensitive to sweet things. I tend to lightly-sweeten my desserts, and many of you appreciate this. However, if you want these cupcakes to taste very sweet, you can up the maple syrup to ¼ cup and use the 2 Tbs. of honey in the frosting.
Recipe by Empowered Sustenance at