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.
Can I substitute agave for coconut sugar?
Zina, thanks for your comment I haven’t tried that so not sure.
These were AMAZING!!!! I would definitely recommend these to any carrot cake lovers. Will be making these again for events!!!!
Hi there,thanks for letting me know these are AMAZING!!!!
What can I use in place of honey for a diabetic friend?
Susie, I haven’t tried that so not sure :-)
Maybe coconut sugar?
Trud Laris says
Love your website, have made your bread before but today was the first time i tried this recipe. OMG! Best paleo carrot cake i’ve ever had! Superb. I added extra cinnamon and a dash of nutmeg and switched pecans for walnuts (as that was all i had) and they turned out so well even with my unpredictable oven! My husband is the biggest cake fan and his eyes lit up and rolled when he took a bite!! Thank you!!
Trud, thanks for letting me know this is OMG the best paleo carrot cake you’ve ever had and that your husband loved it too!
Linda Kosha says
I am not too keen on frosting so I decided to make these muffins without the frosting and these were amazing! You can use these as breakfast muffins too. So glad i found Elana’s Pantry. So many great recipes!
Linda, I’m so glad to meet you here! Thanks for letting me know these are amazing :-)
Coral Smith says
Have made these twice now! I didn’t use two basins but just added the eggs, oil( macadamia) and maple syrup to the dry ingredients in a large basin, mixed to combine and finally mixed in nuts and grated carrots.
A great recipe!! Thank you
Coral, thanks for letting me know this is a great recipe! We love it too :-)
These are delicious and so easy to make! I used maple syrup for sweetener because that’s what I had and they are a perfect way to use up the last winter carrots we had stored :). Thank you!
Megan, thanks for letting me know these are delicious and easy to make!
What oils can be used rather than grapeseed oil.
Mindi, here’s a link to one of my carrot cake recipes that does not use grapeseed oil:
Linda Kosha says
I just made these today. I used avocado oil and they came out great.
As usual, every recipe that appears on your site turns out perfectly. I used honey, almond flour (not too fine) and I added walnuts and sultanas. My icing is just cream cheese, maple syrup and a touch of vanilla. Absolutely brilliant. Again. You are a genius, thank you for all of your hard work!
Bronwyn, thanks for your comment, I’m so glad we are on this healing path of healthy food together! And, I’m happy hear that every recipe you make from my website turns out perfectly!
I had to let you know how much my family enjoyed the carrot cake I made from your carrot cupcake recipe! I also made your cream cheese frosting. The cake was so moist and delicious that my son and his girlfriend, who don’t usually like cake, ate 2 pieces each! The cake was for my daughter’s birthday. She got to keep the leftover cake and even called me the next day to say how much she loved it. (She ate it for breakfast and lunch the next day!) ( I got her your Gluten-Free Almond Flour cookbook for her birthday! Thank you for sharing your wonderful recipes with us! xoxo
Marthe, you’re welcome and happy birthday to your daughter! I’m so happy to be on this healing journey of eating healthy food with you and your family and I’m really glad everyone loved this recipe :-)