SURPRISE! Yes, these are totally paleo, totally cupcakes, and totally amazingly delicious. I'm not going to lie, this is the most I've ever experimented when it comes to baking. I can cook, but baking is really the one thing I do well. I used to make carrot cake all the time back when I could eat regular flour, and it became my Granddad's favorite dessert. Granddad asked for some the other day, and I could not bring myself to bake another gluten-filled dessert, simply because I hate cooking something when I have no way of telling how it tastes. So, I went out on a limb and baked these cupcakes and they came out amazing on the first go at it. I have never been more proud of something I've baked in my life. AND they're paleo!!! I think I found my new favorite thing to bake :D
Ingredients:
3 cups almond meal
3/4 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/8 tsp ground clove
1/8 tsp ground ginger
1 tsp vanilla
6 eggs
4 T grape seed oil (or olive oil)
1/2 cup raw agave
1 1/2 cups grated carrots
1.2 cup chopped pineapple
Preheat oven to 325 degrees and allow cream cheese (if desired) to come to room temperature while you prepare the rest. Mix together all dry ingredients in a large mixing bowl, then add the carrots and pineapple. Make sure to coat the carrots and pineapple with the flour well. Mix together all of the wet ingredients in a medium bowl. Add the wet ingredients into the dry ingredients and blend together well. Pour into cupcake cups and bake from 16-20 minutes, until the tops are golden brown. Allow to cool.
Icing (not paleo at all)
8 oz cream cheese
1/4 cup raw agave
1/4 cup heavy whipping cream
1 tsp vanilla
Blend all ingredients together and allow to chill in fridge for about 10 minutes. Top the cupcakes once they are cool.
These cupcakes are delicious without the icing, but if you're someone who thinks carrot cake goes with cream cheese icing like a toothbrush and toothpaste, I included the recipe for the icing... at least it's sans white sugar!
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