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Carrot Cake Caramel Muffins

 March 2, 2019

CARROT CAKE CARAMEL CUPCAKES WITH DAIRY FREE CREAM CHEESE FROSTING - INGREDIENTSTHE CUPCAKES:1 1/2 cups almond flour1 bag Sejoyia Salted Caramel Coco Thins1/4 cup tapioca flour or arrowroot flour1/4 cup coconut sugar1/2 cup coconut oil, melted1 tsp vanilla extract1 1/2 cups grated carrots2 eggs1 tsp cinnamon1/4 tsp ground ginger1/2 cup chopped pecans1/2 cup applesauce1 tsp baking sodapinch sea saltTHE FROSTING:8 oz dairy free cream cheese1/4 cup coconut oil, room temp1/2 tsp vanillapinch cinnamon

carrot cake caramel cupcakes with dairy free frosting by kalejunkie

Now that Pumpkin season (November – December) and holiday cookie season (December) is over, it’s time to bust out all of the spring time desserts!

I have an absolutely incredible Paleo Carrot Cake Muffin recipe here, but today I decided to kick things up a notch. I made Carrot Cake Caramel Cupcakes with Dairy Free Cream Cheese Frosting! You guys don’t want to miss this recipe, Spring is right around the corner!

The secret ingredient in this recipe is Sejoyia Salted Caramel Coco Thins, which give them a super rich caramel flavor. I find them at my local Whole Foods, but you can purchase online, or omit all together if you can’t find them (but trust me, they are worth tracking down!).


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Nicole Modic
SERVES 12 cupcakes
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  • 1 1/2 cups almond flour
  • 1 bag Sejoyia Salted Caramel Coco Thins
  • 1/4 cup tapioca flour or arrowroot flour
  • 1/4 cup coconut sugar
  • 1/2 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 1/2 cups grated carrots
  • 2 eggs
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/2 cup chopped pecans
  • 1/2 cup applesauce
  • 1 tsp baking soda
  • pinch sea salt


  • 8 oz dairy free cream cheese
  • 1/4 cup coconut oil, room temp
  • 1/2 tsp vanilla
  • pinch cinnamon


  • Preheat oven to 350.
  • Line a muffin tin with 12 liners.
  • In a large bowl, whisk together the eggs, melted coconut oil, vanilla extract, applesauce, and carrots. Set aside.
  • Next, pulse the Coco Thins in a food processor until a fine meal forms.
  • Pour the Coco Thin meal into a medium bowl, followed by the almond flour, tapioca/arrowroot flour, coconut sugar, baking soda, salt, cinnamon and ginger.
  • Add the wet mixture to the medium bowl containing the dry ingredients.
  • Once everything is well combined, fold in the chopped pecans.
  • Fill each muffin liner with batter, filling to the top.
  • Bake for 20-25 minutes or until a toothpick comes out clean.
  • Remove from the oven and after a few minutes, transfer to a wire rack to cool.
  • While the muffins are cooling, make the frosting.
  • Add all frosting ingredients to a medium bowl, and using a hand mixer, beat until smooth and fluffy, about 3-5 minutes.
  • Once the muffins are completely cool, frost the cupcakes! You can be all fancy and do it using a piping bag or just grab a spoon and spoon the frosting on top of each muffin. Add more chopped pecans for additional decoration.

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!



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