What were you doing late on the night of Holy Saturday?
If you’re anything like us, you were probably trying to finish up some last minute preparations for Easter.
I just have to say that I’m so thankful for my hubby! As it was, we were up until 11PM cutting fruit, and making Green Bean Casserole and these yummy gluten-free, dairy-free, sugar-free carrot cake cupcakes. My wonderful hubby did all of the fruit which was a very time consuming job! I may have gone a little overboard by getting three types of melons, strawberries, grapes, and kiwi for our Easter fruit salad. If we hadn’t worked together, it would have easily taken me twice as long to get everything done.
While he was busy cutting fruit, I made the mushroom sauce for our Green Bean Casserole, and even attempted to make some french fried onions…. but they didn’t end up working out. Once that was done, I was free to work on the carrot cake cupcakes.
I originally found this recipe when I wanted to make something special for my son on his 6th birthday.
Since we’ve been in the Brain Balance Program, he’s been on a gluten -free, dairy-free, and sugar-free diet. Thankfully I found these awesome carrot cake cupcakes on the Paleo Newbie! I did make a few changes, so this version is an adaption of hers. I used cashew based icing for my son’s birthday, but ended up using her icing for Easter.
I hope you enjoy this as much as we did!
Adapted from the Paleo Newbie
- 2 cups nut free, gluten free, all purpose flour mix (I got mine from Aldi)
- 1 1/2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp allspice
- 3 dashes ground coriander
- 2 dashes clove
- 1/4 tsp salt
- 1/3 cup full fat coconut milk
- 3 large eggs, beaten
- 1/4 cup coconut oil
- 1/3 cup honey
- 1/3 cup unsweetened applesauce
- 1 1/2 tsp vanilla
- 1/2 cup raisins
- 1 1/2 cups grated carrots
- Pulse raisins and carrots together in a food processor until nicely grated and set aside until the final mixing step. (Don't worry, the raisins may make it a little clumpy)
- Combine all of the dry ingredients in a large mixing bowl and set aside.
- Melt coconut and and honey together in a microwave safe bowl or measuring cup, and pour into a smaller mixing bowl.
- Add the rest of your wet ingredients to the coconut oil/honey mixture
- Pour the wet ingredients into the dry ingredients and combine until well mixed.
- Finally fold in the carrots and raisins, break up any clumps.
- Preheat oven to 350*F
- Place cupcake liners into muffin tins
- Fill each liner with cake batter until about 2/3rds full
- Bake 20-23 minutes - When an inserted toothpick comes out clean, they're done.
- Feel free to serve with your favorite frosting.
I had totally planned on posting this recipe last week so you could have it for Easter, but life took over – I’m sure you know how that is. You’ll also have to forgive the lack of pictures – it wasn’t that I completely forgot (at least not the second time around), but I couldn’t find my phone until the end of the night. Of course, it happened to hiding in plain sight!
Happy Easter from our family to yours!
Until next time!
What are some of your favorite Easter dishes? It’s so fun to hear about other people’s traditions. Feel free to share them with us in the comments!
Oh goodness! I need to try these. I’m gluten and dairy free and try and stay away from sugar as much as possible. I’m sure my 10 month old would love a taste of these too! Love your blog by the way. I see many similar values that we share! 🙂
Welcome to my blog Vanessa! I’m so glad you’re enjoying it!
You’ll have to let me know how you like the cupcakes! I don’t think you’ll be disappointed 😉