I’ve been wanting to make gluten free Carrot Cupcakes for a while now. When I think of spring, I think of carrot cake and when I think of picnics and potlucks I think of carrot cake cupcake yumminess.
These little gluten free Carrot Cake Cupcakes are topped with my Creamy Cream Cheese Frosting, though if you’re looking for a vegan frosting option, you could go with my Coconut Cream Frosting.
My younger son loved these, though the whole family enjoyed them as well. In the spirit of my own personal cupcake month, I present you with, Carrot Cake Cupcakes!
Carrot Cake Cupcakes
- 1½ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ tablespoon ground cinnamon
- 3 large eggs
- 2 tablespoons grapeseed oil or palm shortening
- ¼ cup agave nectar or honey
- 1½ cups carrots, grated
- ½ cup pecans, chopped
- In a large bowl, combine almond flour, salt, baking soda and cinnamon
- In a separate bowl, mix together eggs, oil and agave
- Stir carrots and pecans into wet ingredients
- Stir wet ingredients into dry
- Scoop a heaping ¼ cup batter into a paper lined muffin pan
- Bake at 325°F for 18 to 22 minutes
- Cool to room temperature and spread with Creamy Cream Cheese Frosting
In banana news, the website Endless Simmer has a great post called 100 Things to Do with a Banana, which features my Roasted Banana Coconut Ice Cream. If you have some bananas sitting on the counter and are looking for inspiration, head on over to endlesssimmer.com.
I will be teaching a gluten free cooking class at the Whole Foods in Fort Collins, CO at 6:30pm, on Friday, June 25th. For more information please see their online store calendar. You can register by calling (970) 267-9200 or by visiting the guest service desk at Whole Foods.
kimberly seitzinger says
LOVE your recipes! Every single one. Can I ask how many cupcakes this makes? 6 or 12?
Kimberly, thanks for your comment! This recipe makes 6 cupcakes and I’ve updated that info here thanks to you :-)
I’ve made your carrot cake before and loved it, along with a different but good frosting recipe. This time I made both your carrot cupcakes and creamy cream cheese frosting for my non-paleo husband’s birthday. OMG, what perfect cakes and fabulous frosting! We both love them and are trying not to eat them all in one day! One note on the frosting separation issue that some people have had: I followed your exact directions without a hitch and it came out perfectly smooth. I made it, transferred it to a covered glass container and refrigerated it. One day later: NO separation. I didn’t pre-frost the cupcakes; rather, I frost each one at serving time. I found that this worked very well and allowed me to keep the cakes at room temp and keep the frosting cold and homogenized. Just thought this might help for people who had separation issues. Thank you for these fabulous recipes!!!
Susan, thanks for your awesome tip! So glad to hear you love these cupcakes :-)
Elana, I used your carrot cake recipe last weekend and it was absolutely DELICIOUS! It was a big hit with my family. I couldn’t stop thinking about it all week! ;-)
I’m going to try your carrot cake cupcake recipe this weekend…can’t wait to try it! Thanks for all of your wonderful recipes! <3
You’re welcome Deborah!
Has anyone tried making this as a cake rather than cupcakes?
Sara, here’s a carrot cake recipe for you:
Marjorie McLaren says
Elana, I’ve been a fan of your site for years, initially using your recipes to make things for my grandson with autism. Lately I’ve been using this recipe to help my daughter, who has been diagnosed with Gastritis. I make two batches in hamburger bun tins – one with carrots only, which she eats like a bread, one with added blueberries which is her daily treat. I adjusted the recipe a little because of her Gastritis, using an Extra Light Olive Oil, and half the amount of honey. She LOVES the muffins, says “they’re like gold” and they give her stomach no problems. I wonder if you would permit her to share your recipe on the Gastritis Forum she is part of. People on the Forum complain all the time how boring the Gastritis diet is, and I would like them to know that food doesn’t necessarily have to be boring. She would give you credit and refer them to your site of course. Thank you for sharing your wonderful recipes with the world.
Marjorie, thanks for your kind words. I’m so happy to be part of your family’s healing process. Yes, on the sharing of my recipe, I hope it will help many others! Sending you and yours hugs. :-)
Can I make these without eggs? Would a flax seed substitute work?
Shamara, egg substitutes do not work in my recipes :-)