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+ servings

Carrot Coconut Cupcakes


  • Cupcakes
  • ½ cup butter unsalted, at room temp
  • 4 Tbsp maple syrup (or liquid sweetener of your choice)
  • 1 tsp cardamom seeds, freshly ground
  • 1 ½ tsp cinnamon
  • 1 tsp allspice
  • ½ tsp vanilla extract
  • 1 ½ cup almond flour
  • ½ cup oat flour
  • ¾ cup unsweetened shredded coconut
  • 2 tsp baking powder
  • 1 ½ cups carrots, grated (~ 4 or 5)
  • 1 ripe banana, mashed
  • 4 egg whites (large or XL eggs)

  • Frosting
  • 8 oz cream cheese, at room temp
  • 3 Tbsp honey
  • 1 ½ tsp lime juice
  • ½ cup hazelnuts, chopped and toasted


  • Preheat the oven to 350° F
  • Prepare a 12-muffin tin with muffin cups or a thin layer of coconut oil (or butter)
  • In a small saucepan, over medium heat, melt the butter. Remove the pan from the heat and whisk in the liquid sweetener, ground cardamom, cinnamon, allspice, and vanilla. Set aside to cool
  • In a large bowl, whisk the flours, baking powder, and coconut.
  • Using a large wooden spoon (or your clean hands), mix in the shredded carrot and mashed banana until thoroughly incorporated. Add to the dry ingredients and stir to combine
  • Using an electric mixer, beat the egg whites until soft peaks form (~ 3-4 minutes)
  • Fold them into the flour and carrot mix and add the spice-infused butter and stir until smooth.
  • Spoon the batter into the muffin tins, filling each to about three-quarters full.
  • Bake for 25-30 minutes, or until golden.
  • In the meantime, make the frosting. Whisk together the cream cheese, honey, and lime juice in a small bowl.
  • Allow muffins to cool for 15 minutes on a wire rack.
  • When ready to eat, spoon each muffin with a tablespoon (or more) of the frosting and sprinkle it with chopped hazelnuts.