A delicious GAPS-friendly carrot cake cupcake brimming with carrots, and all the other goodies that were in my cousin Tori’s family-famous carrot cake. Hers was a 3-layer hefty cake that sat atop an heirloom cake plate on my parent’s kitchen counter at every family reunion. I chose to make cupcakes instead, as they are so easy to portion out to hungry children and pack in school lunches for a special treat.
This recipe is adapted from Carrie of Deliciously Organic‘s post on Nourished Kitchen: Organic Grain-Free Carrot Cupcakes. Be sure to click on over to that recipe to read Carrie’s amazing health recovery that she achieved by eating real food recipes just like this one. I altered the frosting a bit to make it GAPS-legal, and added my favorite additions to the batter: Coconut, pineapple, and raisins.
In true carrot-cake form, this makes a sizeable amount – 24 hefty cupcakes are made from this recipe.
They’re so good that they’ll still be gone in no time.
Grain Free Carrot Cake with Pineapple, Coconut, and Raisins
- 2 cups almond flour buy almond flour here
- 1/2 cup coconut flour buy coconut flour here
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt buy sea salt here
- 1 pound carrots shredded (I use this food processor)
- 4 large eggs
- 1/2 cup honey buy honey here
- 1/2 cup crushed pineapple or diced fresh pineapple
- 1/2 cup raisins
- 1 cup coconut oil melted (buy coconut oil here)
- 1/2 cup coconut milk or SCD yogurt
- 1 teaspoon apple cider vinegar
Preheat oven to 375*. Mix the almond flour, coconut flour, baking soda, salt, and carrots until combined. Gently stir in all at once: Eggs, honey, pineapple, raisins, melted coconut oil, coconut milk and apple cider vinegar. It's okay if there are a few lumps.
Line two muffin pans with nonstick muffin cups. Fill muffin cups evenly, 3/4 full.
Bake for 25-30 minutes, or until set in the middle, a knife inserted into the center comes out clean, and the edges are turning brown.
Cool before frosting.
For the frosting:
In a food processor, or with a mixer, mix all ingredients until smooth. Chill to firm up if needed before frosting cupcakes.
Makes 24 cupcakes
(dairy free? It’s not cream cheese, but here is frosting that is dairy free and adds the needed touch to the cupcakes)
This looks delicious. I don’t have a food scale. How many cups are the shredded carrots?
2hat is a pound of carrots equivalent too?
About 2-1/2 cups grated.
I would like to try the recipe but wanted to know if I could make as a cake rather than cupcakes and if so, is the temperature and timing the same? Thanks.