On the Maker’s Diet (or Primal), it can be tempting to slip into a habit of eating the same foods over and over. Now, obviously cupcakes shouldn’t be a part of your everyday meal plan, but these carrot cupcakes actually contain many really great ingredients that are beneficial every day!

Carrot Cupcakes with Cream Cheese Frosting

  • 1 Cup Almond Butter
  • 1/2 Can Full Fat Coconut Milk
  • 2 Eggs
  • 1 tsp. Baking Soda
  • 1 tsp. Baking Powder
  • Zest of 1 Orange
  • 1/2 Cup Raisins
  • 3 Carrots, Shredded
  • 1 Tbsp. Vanilla
  • 2 Tbsp. Cinnamon
  • 1 Tbsp. Pumpkin Pie Spice
  • Pinch of Salt
  • 1/2 Cup Toasted, Chopped Pecans

For the Frosting

  • 1 lb. Cream Cheese, Room Temperature
  • 4 oz. Butter, Softened
  • 1/4 Cup Powdered Honey Granules OR 1-2 tsp. powdered Stevia
  • 1 Tbsp. Vanilla
  • Pinch Salt

Preheat oven to 350. In a bowl, combine everything except for the frosting ingredients and whisk to combine. Scoop into a muffin tin and bake for 20-22 minutes.

In the meantime, make the frosting by combining all ingredients and using a mixer to make it nice and fluffy. This may take awhile with a hand mixer, so using a KitchenAid would be highly beneficial. Taste and make sure it is the sweetness you like and adjust accordingly.

Allow Cupcakes to cool completely before frosting, then put frosting into a ziplock bag (a spatula works well for this) and cut the corner. Squeeze frosting onto the cupcakes in a swirl. Top with Toasted Pecans.

Enjoy the Beta-Carotene!

Photo Courtesy of Health-Bent
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3 thoughts on “Maker’s Diet Carrot Cupcakes with Cream Cheese Frosting

    1. I actually adapted it slightly with the Pumpkin Pie spice and Honey Granules/Stevia instead of the regular sugar they called for. But they would get credit for most of it!

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