Casey Jade


Carrot Cupcakes with Coconut Cream Frosting


During my ongoing journey to heal my body, my diet has changed, I have changed and I’m now more conscious of what I fuel my body with. Before I eat something, I always ask myself if this is going to nourish me and make me feel good. My diet has always been relatively healthy but over the last eighteen months I’ve delved deeper into healthy living and have been excited by all the recipes and wonderful creations you can make with wholesome ingredients.

Until recently, I’ve never had a love for making desserts, I just didn’t see the point in making something that was laden with things that aren’t good for my body and I didn’t enjoy eating. Since discovering that you can make delicious desserts without including things like refined sugar and processed flour, experimenting with desserts has been so much fun. I was excited to be able to make pretty cupcakes that taste delicious and are made with healthy and wholesome ingredients that nourish my body. It’s ignited a love for a new side of cooking that I’m enjoying exploring.

These carrot cupcakes are made with almond flour, spiced with cinnamon and ginger and topped with coconut cream frosting. I got the genius idea of coconut cream frosting from Angela who has the wonderful blog Oh She Glows.




Carrot Cupcakes with Coconut Cream Frosting
Prep time
Cook time
Total time
Serves: 10
  • 1.5 cups almond flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon baking soda
  • 3 eggs
  • 2 tablespoons coconut oil, melted
  • 1.5 cup carrots, peeled & grated
  • ½ cup of walnuts, chopped
  • ¼ cup of honey
  • Coconut Frosting
  • 1 can coconut milk
  • 2 teaspoons maple syrup
  • ½ teaspoon vanilla bean
  1. Place can of coconut milk in the fridge and leave overnight. This will allow the milk and the cream to separate.
  2. Preheat oven to 180 degrees Celsius
  3. Add flour, cinnamon, ginger and baking soda to a mixing bowl
  4. Roughly chop walnuts into smaller pieces and add to the bowl with the dry ingredients
  5. Peel and grate the carrots and add to the bowl with the dry ingredients
  6. Gently melt coconut oil and add to a separate bowl along with the honey. Add the eggs and lightly beat
  7. Add wet ingredients to the bowl with the dry ingredients and mix well
  8. Pour the mixture into the cupcake trays and bake for around 20 minutes. They will only rise slightly so fill the cupcake trays almost to the top
  9. Take out of the oven and leave to cool completely on a cooling tray
  10. Take the coconut cream out of the fridge. Turn can upside down and open, scoop out the cream and put in a mixing bowl. Save the milk to use in baking or smoothies
  11. Add vanilla and maple syrup to the cream
  12. Whip the cream for a couple of minutes with an electric mixer until it is fluffy
  13. Once the cupcakes are completely cool, add the coconut cream icing to a piping bag and gently pipe over the top of the cupcakes
  14. Sprinkle a little cinnamon over the top of each cupcake
  15. Store in the fridge and take out of the fridge at least 20 minutes before eating


  • Yvon June 16, 2013, 3:38 am

    Did you forget to post the recipe for the Coconut Cream Frosting?

    • Casey June 16, 2013, 9:10 am

      I used a great recipe that I got from a blog called Oh She Glows, so I decided to provide a link to her recipe in the post above. If you click this link to coconut cream frosting it will take you to the recipe. I did wonder if it might be more useful if I provided the recipe here as well. Thanks for getting in touch!

  • Christine June 19, 2013, 10:44 pm

    Did you mean 350 degrees Fahrenheit ? Are you baking at 180 Celsius ?

    • Casey June 20, 2013, 6:48 am

      Hi Christine,

      That’s exactly right. I’m baking in Celsius, so you’ll need to turn your oven on to around 350 Fahrenheit. I’ve updated the recipe so that’s is clearer. Thanks for getting in touch.
      Hope you enjoy!

  • Mae September 7, 2013, 1:29 am

    May I please check with you does this frosting melt easily? I’m living in a warm humid country ,Malaysia. Would love to try it but if it melts easily I can’t transport it.

    • Casey September 9, 2013, 8:14 pm

      Hi Mae,

      Sorry for the late response, I’ve been in the countryside out of internet range for the last four days. I think the frosting will melt, especially in a warm climate. If you give it a go, let me know how it turns out :)

  • tasleem September 12, 2013, 9:19 pm

    Is it possible to make this cake in a small loaf pan instead of using muffins?
    And if I omit walnuts, do I need to change the measurements or keep it the same?
    Thanks so much.

    • Casey September 13, 2013, 7:56 am

      I think it should be absolutely fine to add to a small loaf tin and omit walnuts. Keep the measurements the same, you might just need to keep it in the oven for a little longer. Hope you enjoy! Let me know how it turns out :)

      • tasleem September 29, 2013, 5:16 pm

        I made it in a small loaf pan yesterday with the walnuts and a little less carrots. It came out amazing. Thank you.

        • Casey October 1, 2013, 4:04 am

          So glad it worked out for you Tasleem! Thanks for your message!

  • Margaret April 10, 2016, 8:52 pm

    Can I use agave instead of honey?

    • Casey April 11, 2016, 1:45 pm

      Yes absolutely, that will work perfectly.

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