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Paleo Carrot Cake using Coconut Flour

Coconut Flour Carrot Cake with Cream Cheese Frosting

Looking for a healthy carrot cake recipe using coconut flour? These light and moist coconut flour carrot cupcakes are topped with a sweet cream cheese frosting.

Course Dessert
Cuisine American
Keyword coconut flour carrot cake, coconut flour carrot cupcake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Calories 236 kcal
Author Kelly Bejelly

Ingredients

cake

  • 1/2 cup coconut flour sifted
  • 5 eggs
  • 1/3 cup coconut oil
  • 1 teaspoon vanilla extract
  • 3 Tablespoons honey
  • 1 Tablespoons pumpkin pie spice
  • 1 cup applesauce
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 large carrots peeled and finely shredded
  • 1/3 cup raisins

frosting

  • 8 oz package of cream cheese softened
  • 3 Tablespoons maple syrup
  • 1 Tablespoon lemon juice

Instructions

  1. In a large bowl mix together the eggs, ghee, vanilla, honey and applesauce until completely blended with an electric beater
  2. Next add the baking soda, baking powder, pumpkin pie spice and sifted coconut flour into the wet ingredients.
  3. Mix until fully blended.
  4. Last but not the least add the grated carrots and raisins and mix with a spoon.
  5. Pour your batter in to 12 cupcake tins and bake in the oven at 350 degrees for 20 minutes or until a toothpick inserted into the cupcake comes out clean.
  6. For the frosting, add the cream cheese, maple syrup and lemon to a blow and with a hand mixer blend together all the ingredients until smooth.
  7. Apply to the cooled carrot cake cupcakes.
  8. Enjoy!