Carrot Pineapple Cupcakes w/Cream Cheese Frosting

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Holly Richardson
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Adapted from 40 Aprons

Whole30, paleo, gluten-free, dairy-free

Recipe makes: 16-18 muffins

As some of you know, when I find a recipe I like, I decide to make it 3 times in a week. This wasn’t an exception. It was however, a pleasant surprise since I tend to gravitate toward chocolate desserts. I had lower expectations with a recipe including carrots for dessert. Let me tell you, I was wrong! The secret special ingredient here is crushed pineapple which gives these cupcakes an incredible moisture and sweet flavor in the base, topped with a phenomenal and easy frosting. I actually got carried away and made both the frosting below and a vegan frosting for fun with cashew and coconut. My mom made these the weekend I told her about them and also said they turned out great so please do yourself a favor and go make them right now. (This is equivalent to running to read Untamed immediately, if you haven't yet!)



Ingredients

  • 2 large eggs
  • 1/2 cup coconut sugar
  • 1/3 cup coconut oil, melted
  • 2 teaspoons vanilla extract
  • 1 8- oz. can crushed pineapple in juice drained, about 1 cup
  • 1 1/2 cup grated carrots
  • 1 1/2 cups almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons tapioca flour
  • 1 teaspoon baking soda
  • pinch salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 cup chopped pecans
  • 1/2 cup shredded coconut

Cream Cheese Frosting:

  • 8 ounces cream cheese
  • 1/4 cup pure maple syrup
  • 1/4 cup refined coconut oil softened
  • 1/2 teaspoon vanilla extract
  • pinch of ground ginger

Directions

  • Preheat oven to 350º F. Line a muffin tin with 12 parchment paper liners (or silicone) 
  • In a large bowl, whisk eggs. Stir in sugar, melted coconut oil, and vanilla extract. Stir together until well combined. Add in drained crushed pineapple, carrots, and dry ingredients: almond flour, coconut flour, arrowroot powder, baking soda, salt, cinnamon, and ginger. Whisk well until well combined and smooth, then fold in chopped pecans.
  • Spoon batter into lined cupcake tin, filling each completely full. Recipe makes approximately 16-18 cupcakes. Bake on the middle rack for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Remove from the oven and let cool for a few minutes, then remove cupcakes from the tin and let fully cool on a wire rack.
  • In the meantime, make your cream cheese frosting. Combine softened cream cheese, maple syrup, softened coconut oil, vanilla extract, and ground ginger in a medium bowl. Beat with a stand or handheld mixer until completely smooth. Set aside.
  • When cupcakes are completely cool, frost with an offset spatula or butter knife. Garnish with a sprinkle of finely chopped pecans or shredded coconut!

Pro Tips

  • Soak the grated carrots in maple syrup in the fridge for an hour for added sweetness
  • If you don’t have pecans, use walnuts instead. You can sub tapioca starch for arrowroot. Both are gluten free subs and cook similarly.
  • For a snack with less sugar, keep some unfrosted and freeze for a later date!
  • Get fancy with your frosting toppings like I did, just for fun!

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