Paleo Diet Carrot Cupcakes (Gluten-free and Dairy-free – A Caveman or Cavewoman’s Dream

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cups Carrots

• Refrigerated

  • 3 Eggs

• Condiments

  • 5/8 cup Maple syrup

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1/2 tsp Baking soda
  • 1/4 tsp Cardamom
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Almond oil or grapeseed oil
  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1 cup Pecans

Found on cupcakeproject.com

Ingredients

• 1 1/2 cups blanched almond flour
• 1 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cardamom
• 3 eggs
• 1/4 cup maple syrup
• 2 tablespoons almond oil or grapeseed oil
• 1 1/2 cups carrots, finely chopped (The food processor is the easiest way to do this.)
• 1/2 cup pureed dates (If you buy dried dates and they are too hard to puree in your food processor, microwave them with a little bit of water to soften them. Strain out any excess water and then puree them.)
• 1 cup coarsely chopped pecans
• 1/2 cup coconut oil
• 1/4 cup + 2 tablespoons maple syrup

Directions

• Preheat oven to 325 F.
• In a large bowl, combine almond flour, salt, baking soda, cinnamon, nutmeg, and cardamom.
• In a separate bowl, mix together eggs, maple syrup, and oil.
• Mix carrots and dates into the wet ingredients.
• Stir wet ingredients into the dry ingredients.
• Fold in the pecans.
• Divide evenly between 12 cupcake liners.
• Bake at 325 F for 20 minutes or until a toothpick comes out dry.
• Mix coconut oil and maple syrup until smooth. This will be nearly impossible to do by hand. A hand mixer or an immersion blender works best for this because they allow you to mix in a small bowl which keeps the oil and syrup from simply spreading out all over a big mixing bowl.
• Spread frosting over cooled cupcakes.
• Eat and grunt with joy.