The Best Paleo Carrot Cake Cupcakes
Have a strict diet, but love sweets? Try our recipe for gluten-free and dairy-free paleo carrot cake cupcakes with coconut whipped cream. Now on Foodal.
Servings Prep Time
12cupcakes 20minutes
Cook Time Passive Time
20-25minutes 30minutes
Servings Prep Time
12cupcakes 20minutes
Cook Time Passive Time
20-25minutes 30minutes
For the Whipped Coconut Cream:
  • 4 cans full-fat coconut milkrefrigerated for at least 8 hours
  • 1/3cup honey or maple syrup
  • 2teaspoons vanilla extract
  • 2 packets powdered gelatinabout 2 tablespoons
  • 1/2cup cold water
  • Extra nuts or carrot shavings for garnishfor garnishing
For the Cake Base:
  • 2cups finely shredded carrot
  • 3 large eggs
  • 1/2cup honey or maple syrup
  • 1/2cup coconut oilmelted
  • 1teaspoon apple cider vinegar
  • 1 1/2teaspoons vanilla extract
  • 2 1/2cups finely ground almond flour
  • 1tablespoon ground cinnamon
  • 1teaspoon ground Ginger
  • 1/4teaspoon ground nutmeg
  • 1/4teaspoon ground allspice
  • 1teaspoon baking powder
  • 1/2teaspoon baking soda
  • 1/2cup chopped nuts(walnuts or pecans)
  • 3/4cup golden raisins
For the Whipped Coconut Cream:
  1. Turn the refrigerated cans of coconut milk upside down on the counter, without shaking or disturbing them. Use a can opener to carefully open the cans. Pour out the separated coconut water in a container, and store in the refrigerator for another use.
  2. Scoop out the solid, thick layer of coconut cream at the bottom and place in a mixing bowl. Place in the refrigerator to keep cold as you continue with the next steps.
  3. Bloom the gelatin. Place the cold water in a small bowl and sprinkle the gelatin evenly over it. Let sit for 5 minutes. Once the gelatin is set, place the bowl in the microwave and heat until the gelatin turns to liquid, about 10 seconds. Let sit at room temperature, stirring occasionally, for a few minutes to cool slightly.
  4. Place the mixing bowl with coconut cream on a stand mixer fitted with a whisk attachment. Add the sweetener and vanilla and whip for 3 minutes. With the mixer running on high, pour the melted gelatin in a very slow and steady stream.
  5. Continue beating the cream until all of the gelatin is completely mixed in and the cream thickens slightly, about 5 minutes.
  6. Chill the cream for at least 30 minutes to thicken before decorating.
For the Cake Base:
  1. Preheat the oven to 350°F. Line a muffin tray with 12 cupcake liners.
  2. Mix together eggs, sweetener, apple cider vinegar, vanilla, and coconut oil in a stand mixer fitted with a paddle attachment. Mix at medium speed until thoroughly combined.
  3. Evenly mix almond flour, baking powder, baking, soda, and spices in a separate bowl. Add to the liquid ingredients and mix until everything is fully combined.
  4. Mix in the carrots, raisins, and nuts.
  5. Using a scoop or spoons, divide the mixture evenly between the prepared muffin tray. Bake for 20-25 minutes.
  6. Allow the cupcakes to cool completely on a cooling rack before icing.
For Decorating and Storing:
  1. Once the cupcakes are cooled, and the whipped cream had a chance to chill and thicken in the refrigerator, decorate as you wish! Garnish with optional nuts and carrot shavings.
  2. Serve immediately, or store in the refrigerator in a covered container for up to 3 days. The whipped cream will continue to thicken the longer it is stored in the refrigerator.