Carrot Cupcakes with Cream Cheese Frosting 5 comments


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Carrot Cupcakes with Cream Cheese Frosting

Easter is almost here! What are your plans and traditions for Easter? We usually do Easter brunch with the family and then we go for a hike if the weather is nice. Decorate easter eggs and look for eggs around the house an yard. This year shoud be super fun with hidding all the eggs throughout the property!

If you still have to make some Easter baskets, check out my Candy-Free Easter Basket ideas or my Healthy Easter Recipe Blog Post

 For this months Recipe Redux, we were challenged to share our favorite family recipes for springtime celebrations. 
 My Mom makes an amazing Carrot Cake! My kids request it for their birthdays! We also have this on Easter! Hello, Carrots! Seems to fit right? Plus sneaking in some extra veggies without the kids realizing it! Well, today I wanted to make my own gluten-free keto and Paleo friendly recipe.
The recipe I made today I added applesauce instead of butter but you can totally sub the applesauce for the butter and it will be just as amazing.
I am also a huge fan of deviled eggs. Hmm, I might even make a batch today! =) Click here for this cute Easter Deviled egg recipe.

 

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Carrot Cupcakes with Cream Cheese Frosting

  • Author: Kristin McConnell
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 20

Description

You will love these fresh and delicious gluten-free keto carrot cupcakes!


Ingredients

 Carrot Cupcakes
  • ¾ cup almond flour
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla
  • ¼ cup organic coconut palm sugar
  • ¼ cup unsweetened applesauce
  • 1 cup carrots, shredded
  • 2 eggs, lightly beaten
  • ½ cup coconut oil, room temperature or melted
  • ½ cup shredded coconut
  • ½ cup chopped pecans, plus more for topping
  • 1 cup crushed pineapple, undrained
Buttercream Frosting
  • 8 oz Cream Cheese
  • ½ cup Grass-Fed butter
  • 2/3 cup powdered erythritol (I used Swerve)
  • 1 teaspoon vanilla extract

Instructions

Carrot Cupcakes
  1. Preheat the oven to 350°F, and line a muffin pan with paper liners.
  2. In a mixing bowl, whisk together almond flour, coconut flour, baking soda, baking powder, cinnamon, and coconut palm sugar.
  3. Stir in applesauce, shredded carrots, eggs, coconut oil, shredded coconut, chopped pecans, and pineapple. Stir until well incorporated.
  4. Pour batter into paper liners in muffin pan, and bake for 25 – 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
 Cream Cheese Frosting
  1. In a medium bowl, cream the butter and cream cheese together with a mixer until fully combined.
  2. Add the sweetener and vanilla extract and beat slowly until the sweetener is incorporated so it doesn’t get blown into the air.
  3. Once the sweetener is incorporated, beat on high for 2 minutes or until fluffy.
  4. Use immediately, or store in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months. Then bring to room temperature before using.

Notes

Enjoy!

I hope you are having a great day!!

Your Friend and Coach,

 

 

 

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About Kristin McConnell

Hi! I'm a Proud Mama 👦🏼👧🏼 Married to my best friend. I'm a Certified Fitness & 🥗 Nutrition Trainer. Living in Colorado! Helping others live a Happy, Healthy & Strong 💪🏻 www.ihffitclub.com


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5 thoughts on “Carrot Cupcakes with Cream Cheese Frosting

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