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Mini Paleo Carrot Cake Recipe
This mini paleo carrot cake recipe is the best healthy, from-scratch dessert for any occasion. It's made with coconut flour plus coconut cream for frosting!
Course
Dessert, Snacks
Cuisine
American, Paleo
Keyword
healthy carrot cake, mini carrot cake
Prep Time
20
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
45
minutes
minutes
Servings
12
mini cakes
Calories
159
kcal
Author
Hannah Healy
Ingredients
4
pastured eggs
3
large
carrots
¼
cup
butter
melted (or coconut oil for dairy-free)
4
tablespoons
coconut milk
½
cup
coconut sugar
½
cup
raisins
½
cup
coconut flour
1
teaspoon
baking powder
use 2/3 tsp cream of tartar + 1/3 tsp baking soda in place of baking powder for strict paleo
2
teaspoons
cinnamon
½
teaspoon
nutmeg
½
teaspoon
garam masala
½
teaspoon
ginger powder
Pinch
sea salt
6
tablespoons
coconut cream
Instructions
Preheat the oven to 350F. Line a muffin tin with mini bundt cakes or muffin silicone molds.
Grate the carrots. Beat the eggs, and add the carrots. Stir well.
Pour in the melted butter and the coconut milk. Add the raisins, and stir well.
Sift the coconut flour and add it along with the baking powder, spices and salt.
Mix until there are no more lumps.
Pour the batter evenly into the molds and bake for 25-30 minutes or until a toothpick comes out clean.
Leave the cakes in the tin for about 2 minutes, and then remove and place on a wire rack to cool down.
Top each with ½ tablespoon coconut cream and enjoy!
Nutrition
Serving:
1
serving
|
Calories:
159
kcal
|
Carbohydrates:
16
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
6
g
|
Cholesterol:
64
mg
|
Sodium:
93
mg
|
Potassium:
196
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
3205
IU
|
Vitamin C:
1.6
mg
|
Calcium:
36
mg
|
Iron:
1
mg