Ingredients

The following ingredients have 4 Servings
  • 2 large eggs
  • 1/2 cup coconut sugar
  • 1/3 cup refined coconut oil (melted)
  • 2 teaspoons vanilla extract
  • 1 8- oz. can crushed pineapple in juice (drained, about 1 cup)
  • 1 1/2 cup grated carrots
  • 1 1/2 cups almond flour
  • 2 tablespoon coconut flour
  • 2 tablespoon tapioca flour
  • 1 teaspoon baking soda
  • pinch salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 cup chopped pecans
  • 8 ounces cream cheese or dairy-free cream cheese (softened, see Note 1)
  • 1/4 cup pure maple syrup
  • 1/4 cup refined coconut oil (softened)
  • 1/2 teaspoon vanilla extract
  • pinch ground ginger

Instruction

  • Preheat oven to 350º F. Line a muffin tin with 12 paper liners, preferably parchment paper liners.
  • In a large bowl, whisk eggs. Stir in coconut sugar, melted coconut oil, and vanilla extract. Stir together until well combined. Add in drained crushed pineapple, carrots, and dry ingredients: almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon, and ginger. Whisk well until well combined and smooth, then fold in chopped pecans.
  • Portion out batter into lined cupcake tin, filling each completely full. Recipe will make approximately 11-12 cupcakes. Bake on the middle rack for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Remove from the oven and let cool for a few minutes, then remove cupcakes from the tin and let fully cool on a wire rack.
  • In the meantime, make your cream cheese frosting. Combine softened cream cheese, maple syrup, softened coconut oil, vanilla extract, and ground ginger in a medium bowl. Beat with a stand or handheld mixer until completely smooth. Set aside.
  • When cupcakes are completely cool, frost with an offset spatula or butter knife. You can also pipe a swirl onto the top of the cupcake then smooth with a spatula or butter knife. Garnish with a sprinkle of finely chopped pecans, if desired.