Day 122 – Paleo Diet Carrot Cupcakes

30 Nov

Okay, I have to admit.  I eat pretty much everything.  So, I don’t know much about current diets or diets that have restrictions.  But I have loved being able to learn a little about them doing these “last day” cupcakes!  I’ve done Vegan.  I’ve done just plain healthy.  I hadn’t done Paleo.  Until today.

Paleo Diet Carrot Cupcakes {Gluten-free and Dairy-free} (recipe below from Cupcake Project).  And, my final book: Keep Calm and Have a Cupcake.  (Okay, so not really a book.  A journal.  But, it is the journal where I write down all of my favorite recipes.  So, I guess you could say it’s my favorite book!)

Carrot-Cupcake     Mini-Carrot-Cupcake

The cupcakes are quite heavy and feel thick, but when you bite they’re surprisingly light. Lots of textures, which is nice, but a little muffin-y.  You get mostly spice and nut flavors, between the almond and the pecans. The dates add a nice sweetness to them, without overpowering.


Once the frosting comes together it’s the consistency of mashed potatoes. (Yes, I know that sounds weird, but that’s exactly what it looks like in the bowl.)  The frosting is mostly maple syrup. I wouldn’t know what other ingredient was in it if I hadn’t made it. It’s lighter than a buttercream or a frosting made with shortening, but the flavor is purely maple syrup.

Note: I used my food processor for the frosting. My hand mixer wasn’t doing the job and I don’t have an immersion blender. It worked like a charm!

Paleo-Carrot-Cupcake     Mini-Paleo-Carrot-Cupcake

The frosting is the strongest flavor in this combo, but, after the initial maple syrup flavor, the nuts and the spices do come through. It’s a nice balance. It feels a little like eating a frosted (or buttered) muffin. As my very first Paleo or Gluten-free experience, this is a pretty yummy cupcake!

Notes:  The mini is a very good version of this cupcake. You actually get a little more of the spices than you do in the full-size. And, the frosting is almost glaze-like once it’s on the cupcake. It gets a little messy when you’re eating, so I recommend either having a napkin nearby or eating with a fork.

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 3
  • Ease of Making: 3.5 (nothing difficult, but lots of shredded, puree-ing and chopping)
  • TOTAL: 17.5


Paleo Diet Carrot Cupcakes {Gluten-free and Dairy Free} (recipe from Cupcake Project)

Cupcake Ingredients
  • 1 1/2 cups blanched almond flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 3 eggs
  • 1/4 cup maple syrup
  • 2 tablespoons almond oil or grapeseed oil
  • 1 1/2 cups carrots, finely chopped (The food processor is the easiest way to do this.)
  • 1/2 cup pureed dates (If you buy dried dates and they are too hard to puree in your food processor, microwave them with a little bit of water to soften them. Strain out any excess water and then puree them.)
  • 1 cup coarsely chopped pecans
Frosting Ingredients
  • 1/2 cup coconut oil
  • 1/4 cup + 2 tablespoons maple syrup

For directions visit Cupcake Project.

2 Responses to “Day 122 – Paleo Diet Carrot Cupcakes”

  1. mydearbakes December 1, 2013 at 12:31 am #

    Yum yum! I would so like to have a taste of that fantastic bake! =)

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