Paleo Carrot Cupcakes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 272.2
- Total Fat: 18.0 g
- Cholesterol: 46.5 mg
- Sodium: 193.9 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 4.8 g
- Protein: 5.2 g
View full nutritional breakdown of Paleo Carrot Cupcakes calories by ingredient
Introduction
These carrot cake cupcakes are free of grains, dairy, and refined sugar but they're just as moist, tender and delicious as a traditional carrot cake.Author: Flavour & Savour These carrot cake cupcakes are free of grains, dairy, and refined sugar but they're just as moist, tender and delicious as a traditional carrot cake.
Author: Flavour & Savour
Number of Servings: 8
Ingredients
-
1 cup, grated Carrots, raw
0.5 cup Dole Pineapple Tidbits 100% Pineapple Juice
2 large Egg, fresh, whole, raw
.25 cup Honey
.25 cup Maple Syrup
2 serving Bob's Red Mill Almond Flour - per 1/4 Cup
.5 serving Aloha Nu Coconut Flour 1/2 cup (by CYBERGRANNY1)
.5 tsp Baking Soda
1 tsp Cinnamon, ground
.25 tsp Salt
.25 cup Coconut Oil
.5 cup, chopped Pecans
Tips
Make double batch. These refrigerate better than many gluten free baked goods
Directions
Preheat oven to 350F and line 8 muffin tins with paper or reusable liners.
In a large bowl, whisk together oil, sweeteners and eggs.
Stir in carrots and drained pineapple.
In a small bowl, combine dry ingredients
Add dry ingredients the large bowl and stir until well blended.
Stir in pecans.
Pour batter into lined cupcake tins.
Bake for 25-30 minutes.
Cool completely. Serve as is
Serving Size: Makes 8 muffins
Number of Servings: 8
Recipe submitted by SparkPeople user MJC2826.
In a large bowl, whisk together oil, sweeteners and eggs.
Stir in carrots and drained pineapple.
In a small bowl, combine dry ingredients
Add dry ingredients the large bowl and stir until well blended.
Stir in pecans.
Pour batter into lined cupcake tins.
Bake for 25-30 minutes.
Cool completely. Serve as is
Serving Size: Makes 8 muffins
Number of Servings: 8
Recipe submitted by SparkPeople user MJC2826.