Carrot Nutmeg Cupcakes

“Did you know that carrots make your eyes strong?” I asked the four year old girl I nanny, who was chomping on some veggies.

She paused and stared up at me with her big, blue eyes. “But carrots don’t have eyes!”

I tried not to laugh and re-explain how it works. But she had already decided that carrots being good for anything specific didn’t make any sense.

Good news, this recipe IS good for eyes! And it’s seriously cupcake sweet and moist too. Here goes a dessert craving satisfied.



I slightly altered this recipe here, thanks to:   *this one includes coconut frosting, cardamom, cinnamon, and pecans that I didn’t have on hand or can’t eat. Paleo recipes are generally really difficult with a coconut allergy, so I decided to skip the frosting. This link should help any of you who want some!

*paleo, gluten-free, dairy-free (if you substitute the butter for almond or grapeseed oil)

*makes 12 cupcakes


    • 1 1/2 cups blanched almond flour
    • 1 teaspoon sea salt
    • 1/2 teaspoon baking soda
    • 1 teaspoon nutmeg (OR 1/2 tsp nutmeg, 1/2 tsp cinnamon)
    • 3 eggs
    • 1/4 cup maple syrup
    • 2 tablespoons butter
    • 1 1/2 cups carrots, finely chopped (The food processor is the easiest way to do this.)
    • 1/2 cup pureed dates (If you buy dried dates and they are too hard to puree in your food processor, microwave them with a little bit of water to soften them. Strain out any excess water and then puree them.)

    (How to puree dates to sweeten up a date 😉 —


    • Preheat oven to 325 F.
    • In a large bowl, combine almond flour, salt, baking soda, (cinnamon), nutmeg.
    • In a separate bowl, mix together eggs, maple syrup, and butter.
    • Mix carrots and dates into the wet ingredients.
    • Stir wet ingredients into the dry ingredients.
    • Divide evenly between 12 cupcake liners.
    • Bake at 325 F for 20 minutes or until a toothpick comes out dry.

    And there you are! Cool and enjoy.


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