It was a friends birthday at the gym last week, so I decided to make cupcakes. Picking one flavor was tough, but after surveying my fridge and finding 5 lbs of carrots the choice was pretty easy! I love carrot cake not only for its unique and delicious flavor, but I feel justified in eating it because it contains a serving of vegetables! Wins all around.
These are primal because the frosting includes cream cheese. Even though I can digest milk products with little repercussions upon their exit….( awkward), I try to avoid them because no one in my house eats them, and it’s better for your digestion. That being said, I used a shit ton of cream cheese for these because of the special occasion… and because it was delicious to lick off my fingers, duh. This recipe was designed to be made for a cake, but I made cupcakes instead! Because of this, I decreased the frosting recipe and left a few of the cupcakes plain in case someone at the gym was strict paleo. The recipe made about 18 cupcakes, and I adjusted the bake time to 20-25 minutes. Oh, and the addition of the orange juice and zest was unbelievable, do NOT skip this step. You will seriously be sorry! Oranges are in the peak of their season right now, and the cara cara are TDF. Get some.
Cake recipe from South Beach Primal, adapted into cupcakes:
- ½ cup coconut oil (plus extra for pan)
- ½ cup unpasteurized honey
- ½ cup palm sugar
- ¼ cup coconut milk
- 2 tbsp juice from orange
- 6 eggs
- 1 cup almond flour
- ¾ cup coconut flour
- ½ cup arrowroot starch
- 1 ½ tsp baking soda
- 1 tsp sea salt
- 1 ½ tbsp cinnamon
- 1 tsp powdered ginger
- ½ tsp nutmeg
- 2 cups grated carrots (about 6 small)
- ¾ cup chopped walnuts
- Toasted unsweetened coconut flakes (optional, for garnish)
- 1 (8oz) packages of organic cream cheese, room temp
- 3 tbsp unsalted Kerrygold butter, room temp
- ¼ cup maple syrup
- ¼ tsp vanilla extract
- ¼ tsp orange zest
Preheat the oven to 350 degrees Fahrenheit.
- Use a food processor to grate the carrots into fine pieces (should equal 2 cups of shredded carrots). Transfer carrots to a small bowl.
- Combine all of the wet ingredients into the food processor and mix until smooth.
- In a medium mixing bowl, whisk all of the dry ingredients together (excluding the carrots, walnuts, and coconut flakes) until fully incorporated. Dump into the dry ingredients and whisk thoroughly.
- Add in the grated carrots and walnuts. The mixture will be pretty thick at this time. Spread the batter into a greased muffin tin, or greased silicone muffin liners.
- Bake for 20-25 minutes, or until a toothpick comes out clean when inserted in the middle of the cupcake. COOL COMPLETELY.
- In a clean mixing bowl, whip the cream cheese and butter with an electric mixer. Slowly add in the maple syrup. Add the vanilla extract and orange zest last, mixing until silky smooth.
Note: I was able to keep mine out on the counter overnight unfrosted, and frosted them the next day. I would imagine because of the frosting, the left over cupcakes need to be refrigerated.
Finally, I saw this video today and though it was really neat. It is only 5 minutes long, and totally worth it. Warning: I cried. Old people are fucking adorable. But it made me think about how often I avoid eye contact- mostly because it can be intimidating/weird/very un-western culture- but maybe you could have more meaningful interactions and relationships with people if you hold a stronger eye contact…. Just something to think about.
Happy Thursday :0)