| |

Paleo Maple Carrot Cupcakes

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

These Paleo Maple Carrot Cupcakes are moist, delicious, and topped with a dairy-free maple frosting for an indulgent, yet healthy treat! Your family and friends will never guess that they are free of grains, dairy, and refined sugar!

Paleo Maple Carrot Cupcakes in paper liners topped with maple frosting and pecan halves.

Well I made it 3 months without any desserts, I deserve a medal! Whole 30 does not allow any desserts, of any kind, and I wasn’t exactly sure what paleo-fied dessert I wanted to try first. That is until our Feast ‘n Devour group chose Carrots for this months theme.

I did not bother using a pastry bag and fancy tip to add the frosting to these delectable little morsels, I was going for more of a rustic look. 😉 That’s a lie… I was so excited to eat dessert again, I didn’t want to waste the extra time!

Looking down on several maple frosted carrot cupcakes topped with pecan halves.

If you have tried your hand at Paleo baking, you know that it is not inexpensive. Fancy gluten-free flours are sold at a premium, and the two that I chose are no exception…but isn’t your health worth it, right?

What flours are used in this recipe?

TigerNut Flour: TigerNuts are loaded with prebiotic fiber, have as  much iron as red meat, and are not actually nuts. TigerNuts are small root vegetables that have come from the heart of Africa for over two million years. They comprised 80% of cavemen diets, so they must be good for us as well. TigerNut flour rises in baking and works well in both sweet and savory recipes.

Cassava Flour: Cassava {yucca or manioc} is a nutty flavored, sweet and chewy starch-tuber from the South American forests. This might be shocking, but cassava has nearly twice the calories than that of potatoes and perhaps one of the highest value calorie food for any tropical starch-rich tubers and roots. The calories mostly come from sucrose which accounts for more than 69% of total sugars. On the upside, it is low in fat and has more protein than yams and regular potatoes. It is also rich in essential minerals like zinc, magnesium, copper, iron, potassium, and manganese.

Potato Flour: Lends a moist crumb to baked good, so it is really common in gluten-free baking.

Be sure to check out the detailed printable recipe card below

How to make Paleo Maple Carrot Cupcakes

Preheat oven to 325 degrees. Spray a muffin tin with baking spray or use paper liners.

Combine the flours, starch, baking soda, salt, cinnamon, nutmeg and ginger together in a large bowl. Set aside.

Dry ingredients in a large mixing bowl.

Mix the eggs, maple syrup, apple cider vinegar, and oil together in a separate bowl. Add the carrots to the wet ingredients and mix together. Add the wet ingredients to the flour mixture, mix together until well incorporated.

Cupcake batter mixed with a silicone spatula in a large glass bowl.

Stir in the pecans. Fill 12 paper baking liners and place into a muffin tin.

Cupcake batter divided between paper liners in a muffin pan.

Bake for 20 minutes, or until a toothpick comes out dry when inserted into the center of the cupcakes.

Four baked cupcakes on a wire cooling rack.

Remove from oven and allow to cool completely.

To make the Frosting:

Beat the palm shortening and maple syrup together in a small bowl (or measuring cup) until smooth and creamy. Add the vanilla, salt, and tapioca starch and beat until well mixed.

Maple frosting beaten together in a large glass measuring cup.

Spread frosting over cooled cupcakes. Decorate with a whole or chopped pecan pieces if desired.

A frosted cupcake topped with a whole pecan wrapped in a tulip paper liner.

Pure maple syrup is not shelf-stable, so store your Paleo Maple Carrot Cupcakes in the refrigerator until just before you are ready to serve them.

Paleo Maple Carrot Cupcake with Maple Frosting on a small plate, cut open to show inside.

OMG…so good! If you are looking for paleo tortillas that are also free of grains, nuts, and gluten check out these soft and delicious Cassava Flour Tortillas!

Recipe Notes & Tips

  • To make these cupcakes completely nut free, omit the pecans. Substitute raisins if desired.
  • I grated my carrots using the small hole on a box grater, but you could also pulverize them in your food processor if you do not want to see or feel them in your cupcakes.
Grated carrots on a cutting board with a box grater and carrot in the background.

Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Paleo Maple Carrot Cupcakes in paper liners topped with maple frosting and pecan halves.

Paleo Maple Carrot Cupcakes

These Paleo Maple Carrot Cupcakes are moist, delicious and topped with a creamy, dairy-free maple frosting for a perfectly healthy treat!
No ratings yet
Print Rate
Course: Dessert
Cuisine: American
Keyword: maple, carrots, cupcakes, paleo, recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Servings
Calories: 314kcal
Author: Lisa Johnson

Ingredients

Cupcakes

  • 1 cup tiger nut flour
  • 6 tablespoons cassava flour
  • 2 tablespoons potato flour/starch
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon apple cider vinegar
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • .25 teaspoon ground nutmeg
  • 1 teaspoon fine sea salt
  • 3 large eggs
  • 0.5 cup pure maple syrup
  • 2 tablespoons light colored oil
  • 1.5 cups finely grated carrots
  • 1 cup chopped pecans

Maple Frosting

  • 0.5 cup palm shortening or coconut oil
  • .33 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 2 to 3 tablespoons tapioca or arrowroot starch
  • pinch fine sea salt

Instructions

  • Preheat oven to 325 degrees. Spray a muffin tin with baking spray or use paper liners.
  • Combine the flours, starch, baking soda, salt, cinnamon, nutmeg and ginger together in a large bowl. Set aside.
  • Mix the eggs, maple syrup, apple cider vinegar, and oil together in a separate bowl.
  • Add the carrots to the wet ingredients and mix together.
  • Add the wet ingredients to the flour mixture, mix together until well incorporated.
  • Stir in the pecans.
  • Fill 12 paper baking liners and place into a muffin tin.
  • Bake for 20 minutes, or until a toothpick comes out dry when inserted into the center of the cupcakes.
  • Remove from oven and allow to cool completely.
  • To make the Frosting:
  • Beat the palm shortening and maple syrup together in a small bowl until smooth and creamy.
  • Add the vanilla, salt, and tapioca starch and beat until well mixed.
  • Spread frosting over cooled cupcakes. Decorate with a whole or chopped pecan pieces if desired.
  • Store cupcakes in the refrigerator until ready to serve.

Notes

  • To make these cupcakes completely nut free, omit the pecans. Substitute raisins if desired.
  • I grated my carrots using the small hole on a box grater, but you could also pulverize them in your food processor if you do not want to see or feel them in your cupcakes.

Nutrition

Calories: 314kcal | Carbohydrates: 32g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 270mg | Potassium: 167mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2735IU | Vitamin C: 1.4mg | Calcium: 72mg | Iron: 1.7mg

More delicious Carrot Recipes

Carrot Recipes Every-bunny Likes! cookingwithcurls.com

 

Similar Posts

2 Comments

Leave a Reply

Your email address will not be published.

Recipe Rating