Today we would like to introduce to you Jess from Nummy for My Tummy. Her blog is a wonderful addition to the “Paleo Blogosphere” and we love her approach because it is very similar to ours. To quote her tagline, both our families are “Balancing Work, Family, and Food to Create a Healthier Life.” We hope you take some time to check out her site and look around and what she has to offer. We love her blog’s design, and the stories about her family that go along with her recipes. Take it away Jess!
My daughter loves the idea of carrot cake, but is simply not a fan of what’s usually put into it. She’s anti anything that has to do with cheese, which means even a faux cream cheese frosting is completely out. The thought of raisins baked in a dessert bothers her, I kinda understand that. Walnuts are definitely out, she doesn’t like the additional chewing involved.
To accommodate my daughters palate (as well as a few of her friends) I whipped up a batch of Carrot Cupcakes sans raisins and nuts, and topped with a basic sweet frosting. Feel free to add raisins and walnuts to your treats if you can’t live without them. Also, there are plenty of cream cheese frosting recipes on the internet if you simply cannot eat carrot cupcakes without the traditional frosting.
- 1 c almond flour
- 1/2c coconut flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp clove
- 12oz grated carrots
- 4 eggs
- 1 tsp. vanilla extract
- 1/2 cup full fat coconut milk
- 1 c. coconut sugar
- 1/4 c. coconut oil - melted
- 3/4 c. palm shortening
- 1/3 c. honey
- 1/4 tsp. cinnamon
- 1 Tbsp. vanilla extract
- 2 Tbsp. arrowroot starch/flour
- Preheat oven to 350°F and line 12 muffin tins
- In large bowl, combine all dry ingredients, being sure to remove any lumps
- In a medium bowl, combine all wet ingredients and blend until smooth
- Gradually stir the wet ingredients into the dry
- Let mixture sit for 5 minutes allowing the coconut flour to absorb the moisture
- Spoon the mixture into the lined muffin tins filling almost to the top
- Set on middle rack and bake for 20 minutes or until a toothpick inserted into the center comes out clean
- Cool on rack and prepare frosting
- To prepare frosting, combine all ingredients into chilled bowl and use a hand mixer to blend until light and fluffy
- Pipe or spread onto cooled cupcakes and top with walnuts, cinnamon or shredded carrots or nothing - up to you!
[author] [author_image timthumb=’on’]http://paleoparents.com/wp-content/uploads/2014/02/logo-square.jpg[/author_image] [author_info]Jess is a working mom, wife and proud foodie. In 2010 her love for all things food took a slight turn when diagnosed with Celiac. Having to modify all the family favorites into gluten-free versions her friends and family suggested she start logging and sharing the recipes and NummyForMyTummy.com was born.