carrot cake muffins with cream cheese frosting

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.

Recipe origination

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.

Recipe

Grain Free Carrot Cake with Pineapple, Coconut, and Raisins

Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 24 cupcakes
Author: Cara
They're so good that they'll still be gone in no time.
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Ingredients

  • 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

For the frosting:

  • 1/2 cup honey
  • 2 cups yogurt cheese see how to make yogurt cheese here or 16 ounces cream cheese if you are not on the GAPS diet
  • 1/4 teaspoon sea salt

Instructions

  1. 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.
  2. Line two muffin pans with nonstick muffin cups.  Fill muffin cups evenly, 3/4 full.
  3. 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.
  4. Cool before frosting.

For the frosting:

  1. In a food processor, or with a mixer, mix all ingredients until smooth.  Chill to firm up if needed before frosting cupcakes.

Recipe Notes

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)

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