Carrot Cake Easter Cupcakes With Coconut Frosting

Happy Easter!

Are you indulging in chocolate this weekend? I hope so!

Chocolate isn’t all that bad for you, really. It all comes down to quality. I always opt for 70% or higher dark chocolate and source out companies that are using real cacao and natural sugars. If you’re eating the really good stuff, a little bit of chocolate can be a good thing!

It’s loaded with antioxidants and contains many anti-aging benefits! Plus, real cacao contains a ton of magnesium which is incredible for detoxification!

Milk chocolate doesn’t really cut it for me. With all the milk solids and added sugars, it’s not really the way to go. 

Chocolate companies I love are: GiddyYoyo, Chocosol and Sacred Chocolate (their twilight dark is incredible!). 

Enough about chocolate, how about cupcakes!! I love cupcakes and with everything else I make, I always aim to make high quality and DELICIOUS recipes that are sure to please even the pickiest of eaters. I’ve posted these Carrot Cupcakes before but because they were so popular and incredibly yummy, I’ve decided to turn them into a fun easter treat. 

Trust me, anything is delicious when it’s topped with coconut whip! I also share a cream cheese frosting recipe below if you’re down for something a little more indulgent and creamy and can handle having dairy.

Hope you have a fantastic weekend and enjoy baking these healthy and delicious cupcakes for Easter!

Carrot Cake Easter Cupcakes
Yields 12
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. ¾ cup almond meal
  2. ½ cup coconut flour
  3. 1 tsp baking soda
  4. 1 tsp baking powder
  5. 2 tsp cinnamon
  6. 1 tsp pumpkin pie spice
  7. ¼ tsp sea salt
  8. 2 eggs
  9. ½ cup maple syrup
  10. 1 tsp ground vanilla bean
  11. ¼ cup coconut or almond milk
  12. 2 tbsp coconut oil, melted
  13. 1 mashed banana
  14. 1½ cups shredded carrots (about 4-5 large carrots, grated)
  15. Maple Coconut Whip
  16. 1-2 cups coconut cream
  17. 1 tbsp maple syrup
  18. Cream Cheese Frosting
  19. 4 oz organic cream cheese
  20. 1/2 cup organic plain greek yogurt
  21. 1/4 cup powdered sugar (or stevia powdered sugar)
  22. 1/2 tsp vanilla extract or powder
  1. Preheat the oven to 350F degrees.
  2. Line a muffin pan with liners.
  3. Grate your carrots. This should equal approximately 1½ cups of packed shredded carrots. Put this amount in a small bowl and set it aside.
  4. In a bowl, combine almond flour, coconut flour, baking soda, baking powder, cinnamon, pumpkin pie spice, vanilla and sea salt with a fork. Set the bowl aside.
  5. In another bowl (large), mix the eggs, syrup, and milk with an electric mixer until well combined. Add the melted coconut oil and mashed banana to the bowl and mix with the electric mixer until well blended.
  6. Pour flour mixture into wet ingredients. Use mixer to combine ingredients together.
  7. Fold in the shredded carrots.
  8. Scope evenly into muffin pan.
  9. Bake for 30 minutes- switching the direction of the tray half way through baking to help evenly cook.
  10. To Make Maple Coconut Whip – place 1 can of coconut milk in the fridge overnight. In the morning, scoop out the hard cream from the top of the can. Place in a bowl. Add in maple syrup. Use a whisk to combine together. Allow cupcakes to cool before topping with whip.
  11. To Make Cream Cheese Frosting - add all ingredients into a bowl and using a hand mixer, combine until nicely whipped. Allow cupcakes to cool before topping with frosting.
  1. *I topped my cupcakes with shredded coconut flakes and mini chocolate eggs to decorate. Feel free to get creative with your toppings! Easter bunnies or grated chocolate would work well. Or get your kids to top them with their favourite easter toppings.
Holistic Wellness
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Gluten Free Carrot Pumpkin Muffins

Gluten free, dairy free and NO added sugar!

These muffins are as clean as you can get! But don’t be fooled. They are loaded with flavour!

I pretty much like just about anything with Pumpkin. From pie, to cookies, to pancakes, even to smoothies, I use pumpkin pretty frequently in my recipes. Be sure to always purchase organic canned pumpkin. Not pumpkin pie filling. Otherwise, you’ll be loading up on a ton of sugar and preservatives.

These muffins are perfect for when that 3pm energy slump starts to hit. My energy slump generally hits me around 5pm. It’s that time of day when I typically head to the gym, but my mind is overwhelmed with all the work I need to do. Plus, I get home from work and just want to play with my cat! At this point, the gym doesn’t seem so exciting. Then that hunger pang kicks in! A few bites of these delicious muffins topped with some almond butter and I’m back in the game!

Gym time, go time and my flavour buds are fuelled! I’m ready to go!

Hope you enjoy these the next time your energy slump kicks in 🙂

Image 4

Carrot Pumpkin Muffins
(recipe adapted from 21 Day Sugar Detox)

*Feel free to add in 1/4 cup of raisins, cranberries or cherries for a little extra sweetness.


      • 6 eggs, beaten
      • ¼ cup canned pumpkin
      • ½ cup coconut oil, melted
      • 1 tsp ground vanilla bean or extract
      • Half a banana, mashed
      • ½ cup coconut flour
      • Pinch sea salt
      • ¼ tsp baking soda
      • 1 tsp pumpkin pie spice
      • 2 tsps cinnamon
      • 3 cups grated carrots (approximately 3-4 carrots)


    • Preheat oven to 350 F. In a large bowl, whisk together the eggs, pumpkin, oil, vanilla and banana. Stir in coconut flour, salt, baking soda, pumpkin pie spice and cinnamon. Stir until well combined. Gently fold in grated carrots.
    • Line a muffin tray with parchment paper muffin liners. Scoop ¼ cup of the batter into each muffin cup. Bake for 35-40 minutes or until the muffins are golden brown and a toothpick comes out clean.

Happy Baking

Health & Abundance,
Samantha 🙂


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