Do love carrot cake but your trying really hard to cut out the sugar? Check out this recipe for carrot cake cup cakes! It’s refined sugar free and the frosting is dairy free!
I am not a big fan of any sort of labeled diet (Paleo, Keto, Vegan, Low-Carb, etc.)… I feel like it is not healthy to cut out any major food group and certainly not sustainable long-term. With that being said, I am a HUGE fan of recipes that are free of refined sugar, and if they are gluten-free and dairy-free too, that is an extra bonus, that is why I live these carrot cake cupcakes. You can read about how cooking this way lead me to loosing 20lbs and feeling great here!
Refined Sugar Free:
If you haven’t already, I suggest watching FED UP on Netflix: it will totally open your eyes to why sugar is so bad. You can read my review on must watch food documentaries on Netflix here! However, I think sugar is okay if it is in its natural state. Basically, how you would find it in nature: in fruit, honey, or syrup. You can’t pick a flower and shake out sugar cubes, but you can cut up some dates and throw them in a recipe as a natural sweetener.
Dairy is not horrible for you, but so many people are allergic to dairy and don’t even know it. Plus, here in the States, a lot of dairy is over-processed and comes from hormone-injected cows. I have found it’s easiest to just find recipes that omit the dairy. You will soon find there are yummy work-arounds for almost all dairy products. In this carrot cake recipe, we use coconut oil to create a super yummy frosting without the need for dairy products.
I found this recipe for carrot cake cupcakes on Primally Inspired. As I have stated before, some of these recipes are my original recipes, some are curated, and others I have tried and tweaked a bit. In this case, I have only made a few alterations to the original recipes. Feel free to check out the link above for the original recipe!
Carrot Cake Cup Cakes: Refined Sugar Free, Gluten Free, Dairy Free
Carrot Cake Cup Cakes
- 3 cups shredded carrots (about 3-4 large carrots)
- 8 pitted dates, finely chopped (I used medjool dates)
- 4 organic eggs
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla
- 1/2 cup coconut flour
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon pumpkin pie spice
- dash salt
- 1 teaspoon baking powder
- 1/2 cup sliced almonds
- toasted nuts of your choice for topping
- 1 cup coconut oil (solid, not melted or too soft)
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup tapioca starch
For the Cup Cakes
Preheat over to 350 degrees
Shred carrots with a cheese grater or food processor and set aside
Chop the dates
If you are toasting nuts, put them in the oven now and watch carefully not to burn. I baked my pecans for 5 mins
In a mixing bowl combine dates, eggs, melted coconut oil, vanilla, coconut flour, cinnamon, ginger, pumpkin pie spice, salt, and baking soda. Mix well
Then fold in your carrots and almonds
Line your cupcake pan with liners and fill with batter
Bake for 25 mins and let completely cool
For the Frosting
Put solid coconut oil in a stand mixer and beat until fluffy
Add tapioca starch and mix again
Slowly add the maple syrup and vanilla
Put the frosting in a small ziplock, cut a hole at one of the bottom corners of the bag, and pipe the frosting on.
Wait until your nuts are cool and sprinkle on top! *I tried to do this too soon and sure enough, I melted some of the frosting.
- Use the frosting right away: my cupcakes were still warm and it was a warm day so I put the frosting in the fridge. If you do that, be sure to let it warm back up to room temperature before trying to frost. My frosting did not go on too smooth since the coconut oil was already solid.