Print Recipe

Paleo Carrot Cupcakes

These simple and healthy cupcakes are from my FREE ebook 'Mummy Made.It A Healthy Easter', available for instant download at
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings: 8



  • 2 Eggs
  • 1/3 Cup Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 1/2 Cup mashed/puréed Carrot to cook carrot; cut 2 large carrots into thirds and steam for 20 minutes, or until softened. Mix in a blender, food processor until Puréed
  • 1/2 Cup Coconut Flour
  • 3 teaspoons Baking Powder
  • 2/3 Cup Milk of choice



  • Pre heat the oven to 175C/350F.
  • Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
  • Whisk the egg whites on medium/high until soft peaks form.
  • Slowly add the maple syrup and vanilla extract.
  • Add the egg yolks and whisk on medium until combined.
  • Add the carrot and milk.
  • In a separate bowl sift the coconut flour and baking powder.
  • With the mixer on medium/low add the flour mixture. Whisk until everything is just combined do not over mix).
  • Place 8 cupcake liners in a tray and lightly grease.
  • Evenly pour the mixture into the liners and smooth the top of the cupcakes.
  • Bake for 20-22 minutes, or until cooked through.
  • Remove from the oven.
  • After 5 minutes remove from cakes from the tray and allow to cool.
  • Frost with Coconut Whipped Cream or Lemon Whipped Cream when completely cool.