Paleo Carrot Cake Cupcakes


3 large carrots 

4-5 pitted Medjool dates 

3 eggs 

¼ cup honey 

2 T coconut oil, melted 

1 ½ cups almond flour 

2 teaspoon cinnamon 

½ teaspoon Celtic Sea salt 

½ teaspoon baking soda 

½ teaspoon nutmeg 

1 cup walnuts, finely chopped 


For the frosting: 

1 14-oz. can coconut milk, chilled 

1 teaspoon honey 

½ teaspoon cinnamon 

½ teaspoon vanilla extract 

Pinch of ground cloves 



  1. Preheat the oven to 325°F. Line a muffin tin with cups. Coarsely chop the carrots and dates and place them in a food processor. Pulse until finely chopped. In a large bowl, whisk together the eggs, honey, and coconut oil. Add the carrots and dates and stir well. 
  2. In a separate bowl, stir together the almond flour, cinnamon, salt, baking soda, and nutmeg. Mix the dry ingredients into the wet ingredients and stir to combine. Fold in the chopped walnuts. 
  3. Divide the batter equally among the muffin cups, filling each cup about ¾ of the way full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  4. Let cool for 5 minutes, and then transfer to a wire rack to cool completely. 
  5. To make the frosting, blend the chilled coconut cream (spooned from the top of the can), honey, cinnamon, vanilla, and ground cloves in a food processor until thoroughly combined. Spread over the cooled cupcakes. 


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