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
Ingredients
- 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
Instructions
- 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
- Serve
Equipment
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.
Lisamarie says
That sounds yummy. My creative 7 year old daughter and I are going to try this with some pineapple and candied ginger in the batter and some orange zest in the frosting. Can’t wait!!!
Kari says
I make carrot cake muffins with your carrot cake recipe from your book all the time. One batch makes 12 muffins and I use two mashed bananas instead of using the agave. They are spectacular!
Cindy says
I’m trying similar swaps in a lot of my cookie and muffin recipes. Bananas and applesauce are such a wonderful substitute :)
Felicia says
ahh…good idea! we used honey, but i would love to try this next…..did you do half applesauce half banana??
Alta says
My favorite! With your coconut cream frosting these would be awesome!
Primal Toad says
Thoose look fabulous! Keep the muffin recipes coming :)
Felicia says
We made them this weekend!! and they were so yummy and moist!
but we used honey!!
Brandon May says
I was just thinking about you posting a Carrot Cupcake recipe, and lo and behold, you did! This is awesome; thank you.
Leigh says
thank you for the yummy looking cupcakes. any suggestions for a substitution for the blueberries?
aimee says
YAY! thank you Elana! i will make these this weekend. i might try using zucchini too- i still have shredded in my freezer from last season’s blitz!
and OH! i wish i still lived in Ft. Collins! are you coming to upstate New York any time soon???? :)
Cindy says
Thanks Elana –
Thanks for all of these yummy cupcake recipes. I love carrot cake. And I regularly use ripe bananas for dessert, whether it be my Quinnana Cookies or a fruit sorbet in my vitamix (banana and blueberries is a favorite). I also use coconut milk quite a bit when making my sorbet/ice creams.
Wendy says
Any ideas for a dairy free topping for these cupcakes?
Thanks!
Lisa Stafford says
Coconut cream frosting is a great alternative to the cream cheese frosting.
kelly says
That is so funny! I almost made carrot cake cupcakes this morning myself! :-) Yours sound wonderful!
?, Kelly