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Paleo Carrot Cake Cupcakes



3 large carrots

4-5 pitted Medjool dates

3 eggs

¼ cup honey

2 Tbsp. coconut oil, melted

1 ½ cups almond flour

2 tsp. cinnamon

½ tsp. salt

½ tsp. baking soda

½ tsp. nutmeg

1 cup walnuts, finely chopped


1 14-oz can coconut milk, chilled

1 tsp. honey

½ tsp. cinnamon

½ tsp. vanilla extract

Pinch of ground cloves


  1. Preheat oven to 325° F.
  2. Line a muffin tin with paper cups.
  3. Coarsely chop the carrots and dates and place in a food processor. Pulse until finely chopped.
  4. In a large bowl, whisk together the eggs, honey, and coconut oil. Add the carrot mixture and stir well.
  5. In a separate bowl, combine the almond flour, cinnamon, salt, baking soda and nutmeg. Mix the dry ingredients into the wet ingredients and stir to combine. Fold in the chopped walnuts.
  6. Divide the batter equally among the muffin cups, filling each cup about ¾ of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool 5 minutes and then transfer to a wire rack to cool completely.
  7. To make frosting, blend together the chilled coconut cream (spooned from the top of the can), honey, cinnamon, vanilla, and ground cloves in a food processor until completely combined. Spread over the cooled cupcakes.

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