February has finally past and the first little hint of spring is in the air. The hope of warmer weather, flowers, and Easter got me thinking about some of my favorite spring recipes, not the least of which is carrot cake. I actually always loved carrot cake, even as a child, because I preferred the cream cheese icing to the disgustingly sweet buttercream found on every other find of cake. So, I decided to try to figure out a way to make an AIP friendly carrot cake.
You know that my goal on this blog is to make recipes that are easy to make and comprised of nourishing but easy to source ingredients. There are some delicious looking cake recipes out there, but up until this point I hadn’t been able to come up with one that was simple enough for my taste. I went back over my past recipes and decided to try something similar to the cranberry orange muffins I made around Christmas. They are made with avocado instead of egg and worked quite well.
I was honestly shocked at how well these turned out, icing included. They came out perfectly on the first go round and then to really put them to the test I served them to a group of 7 non paleo, non AIP eaters to see what they thought and they all enjoyed them! Taking the first bite was like biting into a little piece of heaven for me, I don’t remember the last time I got to enjoy a fully frosted, beautiful cupcake. I absolutely love cupcakes they are my favorite thing to bake, so being able to make this recipe come to life really filled me with a lot of joy and I hope that it will bring joy to you too.
So, if you want a special treat this spring ask the Easter bunny to leave the eggs and hide some avocados instead.
Carrot Cake Cupcakes with Creamy Maple Frosting (AIP/Paleo)
1/3 cup of mashed ripe avocado
½ cup of maple syrup
½ cup of coconut oil
1 cup of pineapple juice
1 cup of coconut flour
1 tsp baking soda
½ tsp cream of tartar
½ tsp sea salt
1 tsp ginger
1 TBS cinnamon
1 ½ cups of finely shredded carrots
¼ cup of raisins
1 cup palm shortening, softened
¼ cup of coconut butter
¼ cup of coconut cream
¼ cup of maple syrup
1 tsp of grass fed gelatin
shredded unsweetened coconut to decorate
Preheat oven to 350 degrees. In a blender or food processor combine your avocado, maple syrup, coconut oil and pineapple juice and blend until combines. In a large bowl mix together your coconut flour, baking soda, cream of tartar, spices, salt, carrots and raisins. Mix your wet ingredients into your dry ingredients and stir until a thick dough forms. Line your muffin tin with paper or silicone liners and fill each cup about ¾ of the way full, pressing the dough firmly into the cup. (NOTE* You really really have to pack the dough in there firmly or else they will be crumbly) Bake 25-35 minutes or until a toothpick comes out clean. Allow them to cool completely before frosting. To make your frosting, combine all of your ingredients with a standing mixer or hand mixer until a stiff frosting has formed. Then pipe your frosting onto your cupcakes and decorate with shredded coconut. If you want the frosting to be slightly stiffer just put it in the refrigerator for a few minutes. Store cupcakes in the refrigerator.