Moist gluten free carrot cake cupcakes topped with creamy, tangy cream cheese frosting. Packed with pineapple, pecans, spices, and carrots, like a traditional carrot cake, but gluten free, grain free, refined sugar free, and with a dairy free option.
For dairy-free cream cheese, I like Kite Hill and Miyoko's. If you are paleo but eat some dairy, try a cultured dairy cream cheese like Nancy's! I definitely recommend the dairy version of this frosting if you tolerate it.
To test cupcakes for doneness, insert a toothpick into the center of a cupcake. The toothpick should come out clean with a few crumbs.
I love parchment paper cupcake liners because they're so reliably nonstick. In fact, they're so nonstick that they have a little trouble staying on these muffins. If you're displaying or transporting these, you might want to use regular paper muffin liners here.
For the frosting, make sure the coconut oil is quite soft. Otherwise, you will have a lumpy frosting full of little beads of solidified coconut oil. Using melted to make the frosting is OK, so long as you give the frosting plenty of time to solidify before frosting.