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.
Lauren B says
Your mini muffins look lovely, Elana! I linked to them from my own version. Glad to be back checking your site regularly again! Beautiful treats, as always. :)
Heidi says
I am new to paleo and this was the first recipe I tried from your site. Honestly, I was shocked. These are soooo good! I even like them with no icing at all. Gave some to my pregnant friend because she needs to cut sugar and she and her husband loved them. Thanks for a great recipe.
holga says
these look great, my son really likes carrot cake, I’ll have to give these a try!
Brandon Nolte says
These are unbelievably good. I made these with my mom last night and we used olive oil instead of grapeseed and honey instead of agave. They were amazing. The batch of 10 didn’t last more than two days. I love your recipes Elana. Keep them coming!
Brandon
Pat Thames says
Elana, I tried to make a gluten free pound cake. It is delicious, but made a total mess of my oven. I probably lost half of the cake in what looked like a volcanic eruption. I substituted Almond flour for plain flour. I am thinking maybe one should drastically reduce any oil when using Almond or Coconut flour.
In short, I am even more thankful for all of your recipes. You have removed the guess work. Pat
Mariana says
Thank you Elana for this easy, tasty recipe. It was perfect for using up the pulp from my juicer (easily work with beet and apple mixed in with the carrot). I like that there is so little sugar and only needs 1 1/2 cups of almost flour.
Natalie Calabretta says
I was wondering what the purpose of the grapeseed oil is? I am on a low-sugar, high fat, low carb. diet. I have to stay away from grapes. Is there anything I can substitute it with?
Thanks:)
Stacy says
Thank you for this wonderful recipe Elana. Tested the recipe tonight. Plan to make them for my niece’s 1 year b-day party this weekend. She has a gluten/dairy allergy. Tinted the coconut cream frosting orange and made them look like jollay pumpkins by cutting organic fruit leather for pumpkin’s faces. Too cute! Thanks!
Jose says
Just made these and they’re great. I kicked up the cinnamon a bit but no other changes. If you’re a carrot cake fanatic like my wife and I are, you should definitely make these!
Amber Baley says
Just found your website, and have already ordered your cookbook! I made these muffins tonight as my first attempt at gluten free baking and they are AMAZING! :)