Paleo Carrot Cakes Muffins Coconut Frosting Dairy Free Gluten Free

Paleo Carrot Cakes

Who doesn’t like a sweet treat at Easter? These Paleo Carrot cakes are easy to make, healthy and will keep you satisfied much longer than a chocolate egg!

They are dairy free and gluten free and incredibly delicious! 

Paleo Carrot Cakes 

3 cups almond meal
1/2 cup coconut sugar
1 tsp gluten free baking powder
1 tbsp cinnamon
1 tsp nutmeg
1 tsp sea salt
3 cups of coarsely grated carrot
5 eggs (lightly beaten)
¼ cup of melted coconut oil
1 cup of coarsely chopped walnuts (optional)
½ cup of flaked coconut (optional)

1. Preheat Oven to 180 degs C /160 fan-forced. Line a 12 hole muffin pan with paper cases.
2. Beat oil, sugar and eggs in a small bowl with electric mixer until thick. Transfer mixture to large bowl, stir in carrot and nuts and then sifted dry ingredients.
3. Drop ¼ cup mixture in each case. Bake about 30 mins or until a skewer comes out clean. Stand for 5 mins before turning topside up onto wire rack to cool.

Coconut Cream Frosting:
1 cup full fat coconut milk
½ cup of honey
pinch celtic sea salt
4 teaspoons arrowroot powder
1 tablespoon water
1 cup coconut oil

1. In a medium saucepan, heat coconut milk, honey and salt, simmer for 10 minutes.
2. In a small bowl, combine arrowroot and water to form a smooth paste.
3. Pour arrowroot mixture into saucepan.
4. Whisk vigorously to combine, then bring to a boil, briefly, until shiny.
5. Remove from heat and very gradually blend in coconut oil with a hand blender.
6. Allow pot to cool for 10 minutes then place in the refrigerator for 45mins – 2 hours, until frosting solidifies and turns white.
7. Remove from refrigerator and blend again with a hand blender, until fluffy.
8. Spread onto cupcakes and sprinkle with coconut flakes.

I hope you enjoy these Paleo Carrot Cakes! Let me know if you make them and tag me on socials @dianarobsonnaturopathy


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