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.
Paige says
OMG, these look amazing and made with healthy things I can eat! Just found you this a.m. and I’m looking forward to perusing your recipes.
voleide says
I JUST LOVE YOUR GREAT WEB SITE !!!!!CONGRATULATION !!!!!!!!!!!!!
sherri says
Oh my goodness, these were fabulous. I made them last night and they were a big hit. I did add a few raisins to the mix and exchanged the pecans for walnuts, because that is what I had. Yum! Thanks for a great recipe.
carrie says
CRAVING cupcakes!!! I’ve been wanting cupcakes all weekend long. I think it’s all your fault Elana! :-) And now, I think I’m going to head to my kitchen and make these RIGHT now!
Amy @ Simply Sugar & Gluten Free says
Carrot Cupcakes were my first gluten-free baking success – and one of my first posts. :) Near and dear to my heart. I love, love, love them and they’re always a hit with everyone. Everyone who’s baked my recipe loves them, too. I use less flour but the same amount of carrots and pecans and, of course, cream cheese frosting. What else would one use? Great minds, huh??
Saw that your book is still going strong. Congrats, Elana. You’ve worked so hard and deserve the success!
Cynthia Corby says
I love your site, Elana.!
I’ve only been eating gluten free for a year, now. I feel so much better.
However, I never gave up my carrot cake and adapted Grandma’s recipe with
much success. I do want to try substituting agave or stevia instead of sugar for a friend of mine.We’ll see how that goes…Thanks!
Karina says
all of these cupcakes look delicious, but how about, orange cream cupcakes or maybe even pineapple upside down cupcakes or apple cinnamon cupcakes…there are so many endless flavors!
Mia says
Our favorite, favorite, favorite! My 6 year old son told my 8 year old son when they came out of the oven: “man, you gotta smell these!”
I subbed honey for agave and olive oil (for baking) for grapeseed. I also piped the cream cheese frosting (made with cream cheese, sour cream, and honey) out of the clipped edge of a ziploc baggy. They looked so professional I am planning to make them for my oldest son’s graduation party next month.
Yipee!
Jenn AKA The Leftover Queen says
Awesome recipe – definitely going to try it!
rebecca at riceretoad says
your recipes seem great for my new cooking and baking habbits but when i print them they come out really small what should i do.?????:(
Margaret says
Up at the top of your page is FORMAT
Go there and change the size of your letters and your font if desired
You can also put your recipes on WORDPAD for easier printing