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.
Heidi says
I made and ate 4 of these today! Ohmalord!
V. says
I don’t know you personally…only from your books, etc. But I just love your generous spirit. You have hit on a way of having Delisious!! Foods in a nutricious way and you share so wonderfully. Thank You:-)
Angel says
Hi Elena! Thanks for your recipe. I adapted it into a birthday cake and my friend loved it! He also appreciated that I made it gluten free for his girl friend. The cake is so moist and no one could tell that I used almond meal instead of regular flour. Thanks again for the great recipe!
Anna says
Elana – I simply LOVE your recipes and have enjoyed lots of your gluten free goodies since discovering your blog recently! However…here in the UK I find it very hard to find some ingredients…such as grapeseed oil. Any suggestions for a substitution or does it simply not work? Thanks so much!
Debbie Smith says
I just made these, and they’re wonderful! I followed the recipe exactly. They’re so moist and delicious! You’d never know they were gluten-free. Thanks!
Anita Gaer says
The batter is so dry. Am I missing some liquid of some kind?
Thanks!
Anita
Amy says
I made these and they are absolutely wonderful. The kids LOVE them as well. I have packed one for my son’s lunch everyday. He says “don’t forget my carrot cupcake!” We recently are transitioning over to a wheat/gluten free diet and recipes like this make it so easy!!! Thanks so much. I also added raisins and chopped pecans to contrast the textures and it turned out wonderful.
Anita Gaer says
Amy,
Was the batter dry similar to a crumble crust? I’m not sure what I am missing.
Thanks – Anita
Patti says
My 8 year old (picky) son and I LOVE these! I should probably double the recipe next time, as they never last long., will be a lunchbox staple this year for sure! We don’t ice them, just eat as muffins.
Samantha says
As soon as I get some more xylitol, I am so making this!
Traci says
I made these for a cookout and they were delicious! I substituted expeller pressed organic coconut oil for the grapeseed oil and added 1/3 cup crushed pineapple with juice. It made 12 cupcakes. We are casein free also so I iced them with a frosting made up of powdered sugar, Spectrum organic palm shortening, vanilla and a coconut milk.