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Paleo Carrot Cake Cupcakes

Posted on Jul 5, 2014 | 0 comments

Paleo Carrot Cake Cupcakes

Paleo Carrot Cake Cupcakes

I came up with these Paleo Carrot Cake Cupcakes after so many of you requested a recipe for healthy paleo cupcakes that kids would love. I heard complaints that most children’s birthday parties and events were filled with processed sugar and flour ladened treats that left your kiddos hyper, grumpy and whiny. Small wonder when their little bodies are hit with the usual unhealthy, oily, sugar bombs of SAD cupcakes!


These Paleo Carrot Cake Cupcakes are just what you’ve been looking for. With the help of organic carrots, chopped figs and a touch of organic maple syrup, they are unbelievably moist, chewy and satisfying. If you leave them without frosting, they are equally delicious as paleo carrot cake muffins. The solid consistency  of these cupcakes makes them ideal to make ahead and freeze for later. You can eat these knowing that they are an excellent source of vitamins A, C, beta carotene and are full of fiber.


In order to get the sweetest taste from the carrots and the dried figs in this recipe, use the finest setting for grating or chopping your food processor has (or hand chop them very fine).  It was a snap making these Paleo Carrot Cake Cupcakes using a bag of the pre-washed and peeled mini carrots in the food processor for a perfect consistency.


 Paleo Carrot Cake Cupcakes

  • Prep time:  20 minutes
  • Cook time: 30 minutes
  • Servings:  15 cupcakes


  • 1 ½  cups almond flourPaleo_Carrot_Cake_Muffins
  • ½ tsp.  baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 3 eggs
  • ¼ cup maple syrup, or honeyor 16 drops SweetLeaf Liquid Stevia, or you may use no sweetener and they are still yummy
  • 2 TBS.  walnut oil, coconut oil, melted butter, ghee or oil of choice (I use walnut oil)
  • 1 ½  cups very finely grated carrots
  • ½ cup dark or golden raisins
  • ¾ cup very finely chopped, (1) plumped dried black mission figs, or fresh, if figs are in season
  • 2/3 cup finely chopped walnuts or pecans (optional, but much better with them I think)


(1)plumped = first cover some whole dried figs (about 20) with boiling water for about 10 minutes to “plump” them before chopping. Measure the ¾ cup using the chopped figs, not the whole ones. Don’t pack them too tightly in the measuring cup, just fill it gently by spooning the figs in after they are chopped.


1) Pre-heat oven to 350°.

2) Mix all dry ingredients in a bowl, set aside.

3) Beat eggs, maple syrup and oil until well blended, about 3 minutes.

4) Add the egg mixture to the dry ingredients, then fold in the carrots, figs and nuts.

5) Fill parchment or foil muffin liners 3/4 way full.

6) Bake for 30 – 35 minutes, or until knife tip or tooth pick comes out clean.


To make these even more deliscious for special occasions, I frost them with my Paleo Buttercream Frosting, yum!




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