Paleo Carrot Cake Muffins w/ Cashew Cream Cheese Frosting
PALEO CARROT CAKE MUFFINS W/ CASHEW CREAM CHEESE FROSTING
I have a hard time naming these — are they cupcakes?? muffins? cuffins? Whatever you call them, they are delicious and you need to make them ASAP!
This recipe targets:
Paleo | Dairy-Free | Gluten-Free | Grain-Free
While the carrot cake is delicious, the real star of the show here might just be the cashew cream cheese frosting!! Made with whole, YUMMY ingredients, it’s creamy and dreamy and will quickly become your favorite frosting!
Ingredient list
For the MUFFINS:
2 cups fine almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1-2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs
1/4 cup olive oil (or coconut oil but might change texture!)
1/4 cup granulated sweetener (monkfruit, coconut sugar, etc.)
2 tablespoon honey (or maple syrup/monkfruit syrup)
1 teaspoon vanilla extract
1 cup shredded carrots
Optional: 1/2 cup chopped walnuts or pecans, raisins, etc.
For the FROSTING:
2 cups raw cashews (soaked for 4 hours OR for 45 minutes w/ boiling water)
1/2+ cup chilled full fat coconut milk/cream from a can (add slowly to desired consistency, less = thicker)
2-3 tablespoon lemon juice
2 teaspoon vanilla extract
3/4 cup monkfruit powdered sugar
Pinch of sea salt
Dietary benefits
Gluten-free
Dairy-free
Paleo
Grain-free
Steps
FOR THE MUFFINS:
Step 1
Preheat oven to 350 degrees. Line or grease cupcake pan (I use silicone cupcake liners and I love them so much!).
Step 2
Mix dry ingredients in a separate bowl. Mix wet ingredients in a mixer, and add in your dry ingredients until smooth. Add carrots last!
Step 3
Use a medium cookie scoop or ~1/4 cup to add batter into each muffin section. Bake for 21-23 minutes (don’t overbake!) until the center still looks moist but isn’t jiggly. Let it cool before frosting. Store in fridge or freezer, or on the counter for a few days! ENJOY! :)
FOR THE cashew lemon cream cheese frosting:
Step 1
Soak cashews for 4 hours in water, or speed it up by soaking them in boiled water for ~45 minutes. Drain and rinse.
Step 2
n a high speed blender or food processor, blend cashews and coconut cream together until thick and creamy! Add in the remaining ingredients until well incorporated. This might take up to 5 minutes to get it super creamy. Scrape the edges between blending.
Frost cupcakes and store extra in the fridge for up to a week — IT’S SO GOOD!
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