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Mini Paleo Carrot Cakes

Course: Dessert
Cuisine: easter
Keyword: carrot cake, easter, grain-free, healthy, paleo
Servings: 6 cakes

Ingredients

For The Carrot Cakes

  • 3 cups almond flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • 1/4 cup butter softened
  • 1/2 cup maple syrup
  • 4 eggs
  • 1 tsp vanilla
  • 3 cups shredded carrots
  • 1/2 cup pecans chopped
  • 1/2 cup cranberries

For The Cream Cheese Frosting

  • 1/2 cup butter softened
  • 8 oz cream cheese softened
  • 1/2 cup maple syrup
  • 1 tbsp lemon juice

To Assemble

  • Any toppings you'd like (berries, honey, fresh rosemary, chopped nuts, shredded coconut, etc)

Instructions

For The Cakes:

  • Preheat oven to 350F and grease a 6-cup jumbo muffin tin.
  • In a medium bowl, whisk together the almond flour, baking soda, cinnamon, ginger and salt. Set aside.
  • In a large bowl, cream together butter and maple syrup with a hand mixer until light and fluffy. Add in one egg at a time, gently beating to combine before adding in the next. Add in the vanilla and combine.
  • Add dry ingredients into wet and beat to combine.
  • Using a wooden spoon, stir in carrots, pecans and cranberries. The mixture should seem thick and almost dry.
  • Evenly distribute the batter amongst the 6-cup muffin tin. Bake for 30 minutes, until golden and top and a knife comes out clean. Cool completely.

For The Cream Cheese Frosting:

  • With a hand mixer, beat together the the cream cheese and butter until light and fluffy.
  • Add in maple syrup and lemon juice and mix to combine.

To Assemble:

  • To build, simply pop the cakes out of the moulds and turn upside down. Spread a thick layer of cream cheese frosting over top. Top with any toppings you'd like (I used berries, rosemary and a drizzle of honey, but you could do crushed pecans, cranberries or simply leave plain!).