Carrot Raisin Cupcakes, With Cream Cheese Frosting

Who doesn't love a good cupcake? Especially when it's a fairly good for you cupcake!? I don't know about you, but I ain't saying "No" this Christmas to a quality treat. Sometimes... sometimes you just gotta have one. Or three. (Kidding.)

Seriously. You gotta try these.

Carrot Raisin Cupcakes

6 eggs
1/4 cup coconut oil, melted
1/4 cup honey
1 teaspoon vanilla
1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup shredded carrots
1/4 cup raisins (or currents, or dried cranberries)
1/3 cup diced apples (optional)

In a bowl, whisk together coconut oil and honey. Whisk in eggs and vanilla.

In a separate bowl, mix coconut flour, cinnamon, nutmeg, baking soda and salt. Add dry ingredients to wet ingredients and mix completely. Fold in carrots, raisins, (and apples.)

Line a muffin pan with liners. Pour batter into muffin cups and bake at 350 degrees for 20-25 minutes, until a toothpick inserted into the center comes out clean.


Cream Cheese Frosting

1 pound cream cheese
1/4 cup of honey
1/4 cup softened butter
1/8 tsp lemon juice (optional)
a pinch of salt

Whisk ingredients together. Cover and chill until use.


I made them both with and without apples. I served them up to my non-Primal friends and got numerous compliments. My family is already requesting that I bring these cupcakes to our family Christmas gathering, which will be the true test. I have some very devoted SAD eaters to impress.

I don't think that'll be a problem.