Carrot Cake Cupcakes with Cinnamon Icing

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Y'all this is the best paleo icing ever. I can't wait to use the base to come up with more flavors! Anyways...about the recipe. So I've always found carrot cake to be a hit or miss. People either love it or hate it. The people who hate it often hate it because they find the concept of a vegetable in a dessert to be a heinous crime. Vegetables belong with vegetables....why do they have to so rudely barge into and taint our dessert world?! might say to oneself. Nonetheless...carrot cake is, plain and simple, a classic dessert that just so happens to have a vegetable in it. And, as my goal for this blog is to not only create new fun recipes the paleo and non-paleo realms can enjoy equally, I also like re-creating non-paleo classics so that those who do follow a real food diet can have their carrot cake cupcakes and eat them too.

If you don't like it, seek out my fudgy brownies or something, which I assure you are vegetable-free. Now, I admittedly used to be one of those people who found the thought of carrot cake repugnant. But one day, I decided to put my big girl pants on and actually give carrot cake a try. Yup...this stuff is good. Its sweet with a mild spice, and the decadent icing - whether its cream cheese or vanilla-based - just totally sets the flavors off. Pretty sure the carrot shreds just serve as a means of making you feel a little better about yourself for eating a dessert...because it's TOTALLY healthy and guilt free if there are vegetables in there, right? Right...let's just tell ourselves that. But really...carrots or not, this is a sensible indulgence that uses only real ingredients! Maybe avoid eating the whole dozen...but go ahead and enjoy one without the guilt associated with, say, cramming a few snickers bars down your throat.

If you've always  been a traditional carrot cake lover, then carry on. This recipe makes a classic favorite possible for paleo followers and is truly so flippin' good. Now go ahead and shamelessly nose dive into one of these babies! 


For the Cupcakes

  • 1 1/2 cups shredded carrots
  • 1 cup almond flour
  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 3 tbsp honey
  • 1 tbsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 2 tsp vanilla
  • 2 tsp baking soda
  • pinch of salt
  • 1/4 cup chopped walnuts (optional)

For the Icing

  • 2/3 cup palm shortening
  • 1/4 cup coconut butter, softened (you can melt for up to 1 minute in the microwave)
  • 3 tbsp honey
  • 1 tbsp cinnamon
  • 2 tsp vanilla extract
  • 2 tbsp tapioca flour


  1. Preheat your oven to 350. Grease a muffin tin or line it with cups (I use silicon muffin cups...a great investment!)
  2. Add all cupcake ingredients to a large mixing bowl and whisk through.
  3. Fill 8-10 muffin cups with batter (about 2/3 of the way full) and bake for 20 minutes.
  4. Let cool completely....meanwhile, make your icing.
  5. With a hand mixer or a stand mixer, beat the palm shortening, coconut butter, honey, cinnamon and vanilla together until creamy. Add tapioca flour one tbsp at a time and continue to beat until the icing becomes whipped.
  6. You can ice the cupcakes with a knife, but if you want to up the presentation,  transfer the icing to a piping bag or - if you're janky like me - pour it into a ziplock bag and cut the corner off. Go ahead and ice your cupcakes when they are cooled!

Servings: 8-10