Saturday, April 12, 2014

Carrot Cake Cupcakes - Gluten Free Paleo

Paleo Carrot Cake Cupcakes












Paleo Carrot Cake Cupcakes are my answer to what’s for dessert when your son has adopted a paleo / primal diet and he’s coming for Easter dinner.  This recipe is off the hook fantastic.  It might just be the best carrot cake I've ever had.  Or maybe I just appreciate it more since I haven't been eating many sweet treats lately.  But these spicy little bites of heaven are damn good.

I’ve tested the recipe as cupcakes but I have intentions of making a single layer cake then fashioning it into a bunny for Easter.  If you’d prefer to make a double layer cake or a 9x12 sheet cake, you can easily double the recipe but be sure to check my recipe notes for the adjusted bake times the different sized pans will require.     

Paleo Carrot Cake Cupcakes
Prep time: 20 min
Cook time: 24-26 min
Makes 12 cupcakes (see notes)

Dry Ingredients
  • 1 ½ cups almond flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cardamom
  • 1 ½ cups grated carrots
  • ½ cup raisins (optional)
  • ½ cup walnuts (optional)

Wet Ingredients
  • 3 eggs
  • ½ cup melted butter
  • ½ cup agave nectar
  • 1 tsp vanilla


Frosting Ingredients
  • 4 oz butter, softened
  • 8 oz cup cream cheese, softened
  • ¼ cup agave nectar
  • 1 tsp vanilla extract


Video Tutorial




Instructions
  1. Preheat the oven to 350°F (or 175 °C) and line a muffin tin with 12 paper liners.
  2. In large bowl, stir together all of the dry ingredients until nicely combined.
  3. In a medium bowl, whisk together all of the wet ingredients and blend until smooth
  4. Mix the wet ingredients into the dry until you have a homogenous batter then evenly distribute the mixture among the 12 cupcake liners.
  5. Bake on the middle rack and bake for 24-26 minutes or until a toothpick inserted into the center comes out clean
  6. While the cupcakes cool on a baking rack, to prepare frosting, combine all ingredients and beat or whisk until light and fluffy.
  7. Pipe or spread the frosting onto the cooled cupcakes and decorate with a piece of walnut or pipe a small carrot on top of each top cupcake.


Notes:  This recipe makes 12 cupcakes or one 8-9 inch round.  For a double layer cake or 9x12 sheet cake you’ll need to double the recipe.  You’ll also need to adjust the bake times depending on the size and shape of cake you’re baking:
  • Cupcakes 24-26 min
  • 8-9 inch rounds 30-32 min
  • 9x12 sheet pan 40-45 min

6 comments:

  1. Can you substitute something else for agave nectar?

    ReplyDelete
  2. Sugar would work and so would honey but I'm not sure what the paleo status would be.

    ReplyDelete
  3. Everybody loved them! I couldn't help eating 3 in a row... Thanks a lot!

    ReplyDelete
  4. I will definitely try this recipe, it looks easy and has all of the ingredients I love in a carrot cake.

    But, the only ingredient I will change is the Agave Nectar. I was told by naturopathic doctors and dietitians that Agave Nectar is NOT low-glycemic (as advertised) and is just high-fructose corn syrup. I did not like hearing this, but glad I did, as I had just recently started using it as the "healthy" sweetener for my coffee!! You may want to search online for information regarding this.

    ReplyDelete

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