Carrot Cake Muffins with “Cream Cheese” Frosting

by lisa | 3 February 2013 15:53

It’s my husband’s birthday and his favorite kind of cake is carrot cake. I dutifully make him a carrot cake every year just like he makes me cherry pie¬†for my birthday. I decided to make the cake into muffins since there are only two of us at home and there is no way we need to eat an entire cake. With muffins, I can take a few over to a friend after my husband has had his fill. We make almond flour muffins fairly regularly, but these really are different than muffins. Our muffins usually contain about 1 teaspoon of honey for the entire batch with no other sweetener. These muffins have a whole cup of dates and three bananas, making them truly sweet just like a cake. Hmmm…maybe they are actually cupcakes.

Yes, more like cupcakes…


What to do

  1. Preheat the oven to 350 F/ 175 C
  2. Combine almond flour, baking soda, cinnamon and salt in a mixing bowl.

    Dry ingredients

  3. Put your dates, bananas, eggs, vinegar and oil together in a food processor and pulse until well combined.
  4. Pour your wet ingredients from the food processor into your dry ingredients and mix well.

    Mix wet into dry

  5. Now stir in the grated carrots and walnuts.

    The ‘healthy’ part

  6. Spoon your batter into paper lined muffin tins or use silicon baking cups.
  7. I filled my muffin cups right to the top for extra big muffins. I ended up with 11.

    Ready for the oven

  8. Bake at 350 F/ 175 C for 25-30 minutes.
  9. Cool before frosting. They are delicious without frosting, too.

I wrote up a separate post with the recipe for the dairy free cream cheese frosting which you can have a look at here. Yes, these cupcake/muffins are wonderful. But the frosting? OMG!!! And I never say OMG.

Mr. Swiss Paleo’s birthday cupcakes

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