Paleo Carrot Cake Cupcakes with Coconut Whipped Cream

Butter, sugar, and flour are my best buddies in the bakery aisle. And I use them constantly.

Oh, I love it all –my vanilla butter cake or chocolate baked discs of happiness are bursting with these belly-busting ingredients.

But it’s been my personal mission as a pastry cook to bake tasty and healthy sweets that anyone can eat, even if you’re following a strict diet.

We have plenty of recipes, like gluten-free chocolate chip cookies and cashew brownies, that are all amazing substitutes for traditional recipes.

And I have one more to add:

My recipe for paleo carrot cake cupcakes with whipped coconut cream is the perfect dessert if you are avoiding gluten, dairy, and cane sugar.

And it’s absolutely delicious. Read more about it below!

Spicy Almond Flour Cake

With almond flour, coconut oil, and a small amount of sweetener (either honey or maple syrup) the cake base is a healthy option with no gluten, dairy, or cane sugar.

But it will still please your sweet tooth cravings!

The almond flour meal and shredded carrots provide an incredibly moist, delicate crumb. And you’re not missing out on the classic flavors from an assorted variety of spices like cinnamon, allspice, ginger, and nutmeg.

Looks like someone is going to need to install a bigger spice rack in the kitchen!

If you’re not looking for a gluten-free base, our moist carrot muffins would also work perfectly here!

Whipped Coconut Cream

While we do have recipes for thick, buttery frostings and chocolaty ganache to top a delicious cupcake, the icing used in this recipe is completely dairy free with minimal sugar, yet still creamy and dreamy as ever!

Canned coconut milk is the perfect base for a delicious whipped topping.

It’s a bit of a process to make, yet so worth it!

By refrigerating the cans for at least 8 hours, the water and cream separate. You only want the cream, since the water will dilute the icing too much, preventing it from thickening properly.

Once it is whipped with a bit of sweetener like honey, it has a fluffy and smooth texture that’s just like traditional dairy-based whipped cream.

While you can use it as is, with no other ingredients, I prefer to add gelatin. Adding gelatin to stabilize it makes this fluffy creation thick enough to spread or pipe on your handheld desserts, without losing its shape.

Keep in mind that all canned products are not the same.

You absolutely must get full-fat coconut milk, rather than any low-fat varieties. You want as much fat as possible to get the best results!

If available, you can also buy canned coconut cream, which has the majority of the water already separated from it. However, you should still go through the process of refrigeration – I have found that there is still a decent amount of water that needs to be removed.

All this talk of carrot cake is making me hungry! Let’s head to the recipe now!

The Recipe

The Best Paleo Carrot Cake Cupcakes

Votes: 8 Rating: 4 You: Rate this recipe!

Print Recipe

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
12 cupcakes	20 minutes

Cook Time	Passive Time
20-25 minutes	30 minutes

Servings Prep Time 12 cupcakes 20 minutes

Cook Time Passive Time 20-25 minutes 30 minutes

The Best Paleo Carrot Cake Cupcakes Votes: 8 Rating: 4 You: Rate this recipe! Print Recipe 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 12 cupcakes 20 minutes Cook Time Passive Time 20-25 minutes 30 minutes Servings Prep Time 12 cupcakes 20 minutes Cook Time Passive Time 20-25 minutes 30 minutes

Ingredients

For the Whipped Coconut Cream:

• 4 cans full-fat coconut milk refrigerated for at least 8 hours
• 1/3 cup honey or maple syrup
• 2 teaspoons vanilla extract
• 2 packets powdered gelatin about 2 tablespoons
• 1/2 cup cold water
• Extra nuts or carrot shavings for garnish for garnishing

For the Cake Base:

• 2 cups finely shredded carrot
• 3 large eggs
• 1/2 cup honey or maple syrup
• 1/2 cup coconut oil melted
• 1 teaspoon apple cider vinegar
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups finely ground almond flour
• 1 tablespoon ground cinnamon
• 1 teaspoon ground Ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup chopped nuts (walnuts or pecans)
• 3/4 cup golden raisins

Servings: cupcakes

Units:MetricUS Imperial

Instructions

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.

Nutritional Information*

Nutrition Facts

The Best Paleo Carrot Cake Cupcakes

Amount Per Serving

Calories 451 Calories from Fat 279

% Daily Value*

Total Fat 31g 48%

Saturated Fat 13g 65%

Polyunsaturated Fat 5g

Monounsaturated Fat 1g

Cholesterol 46mg 15%

Sodium 156mg 7%

Potassium 215mg 6%

Total Carbohydrates 38g 13%

Dietary Fiber 5g 20%

Sugars 28g

Protein 10g 20%

Vitamin A 57%

Vitamin C 5%

Calcium 12%

Iron 14%

* Percent Daily Values are based on a 2000 calorie diet.

 

Cooking by the Numbers…

Step 1 – Prep

Refrigerate the cans of coconut milk for at least 8 hours. The cool temperature gradually separates the water from the cream.

When you are ready to bake your desserts, preheat the oven to 350°F and line a muffin pan with 12 cupcake liners.

Peel and finely grate the carrots, using the grater disc on your food processor or your trusty box grater. A handheld grater or microplane can work as well. Place in a bowl and set aside.

Step 2 – Make the Whipped Topping

Turn the cans upside down, and open with a can opener. Pour out all of the clear liquid floating on top, and reserve for another use.

Scoop out the white, thick coconut cream on the bottom and place in your mixing bowl. Keep it cold in the refrigerator while you bloom the gelatin.

Bloom the gelatin by sprinkling it over water and allowing it to sit for 5 minutes. Heat in a microwave until liquid, about 10 seconds.

Allow it to sit at room temperature for an additional few minutes to cool slightly. You don’t want to pour hot gelatin into the cold base, because the gelatin may not homogenize with the other ingredients. No thanks, Jell-O lumps!

Whisk the coconut, sweetener of choice, and vanilla together for 3 minutes in a stand mixer fitted with a whisk attachment.

While on high speed, very slowly and gradually pour the liquid gelatin in a steady stream. Whisk for another 5 minutes, until it has thickened slightly.

Chill in the refrigerator for at least 30 minutes to finish thickening and setting the icing.

Step 3 – Combine Wet Ingredients

While the icing is refrigerating, prepare your batter.

Mix together the eggs, sweetener of choice, apple cider vinegar, vanilla, and oil on medium speed in a stand mixer fitted with a paddle attachment.

Step 4 – Combine Dry Ingredients

In a separate bowl, thoroughly mix together the almond flour, baking powder, baking soda, and spices. Add to the liquid ingredients and mix until everything is fully combined.

Step 5 – Add the Remaining Ingredients

Add the carrots, raisins, and nuts. Mix until everything is fully combined.

Step 6 – Divide Batter and Bake

Using an ice cream scoop or two spoons, divide the batter evenly into the prepared muffin pan. Bake in your preheated oven for 20-25 minutes, or until the cupcakes have risen, and a toothpick inserted in the center comes out with a few moist crumbs.

Step 7 – Cool, Decorate, and Serve

Cool the cupcakes in the pan on a cooling rack for a few minutes, then remove from the pan and let them cool completely on the cooling rack. Once they are cool, decorate with the prepared whipped coconut cream, and garnish with optional nuts and carrot shavings.

Serve and enjoy this delectable gluten-free sensation!

Sweet Paleo Delights for All to Enjoy!

With butter, cane sugar, and wheat flour nowhere to be seen, anyone who follows a strict diet can enjoy my recipe for paleo carrot cake cupcakes!

You’ll enjoy a flavorful blend of spices, chunks of nuts and raisins, and a fluffy whipped topping with every bite.

If you are interested in learning more about the paleo diet and lifestyle, read our articles on paleo baking basics and a guide to the seven most popular diet plans.

About Nikki Cervone

Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.

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