Gluten Free Carrot Cake Cupcakes
A small batch recipe for Gluten Free Carrot Cake Cupcakes with Cream Cheese Frosting made with an almond flour blend, maple syrup (refined sugar-free!), and lots of sweet grated carrots. This is an easy cupcake recipe perfect for Spring, Easter, or any occasion!
Servings: 5 Cupcakes
Calories: 366kcal
Equipment
Ingredients
Carrot Cake Cupcakes
- 6 tablespoons blanched almond flour
- 3 tablespoons arrowroot flour
- 1 ½ tablespoons coconut flour
- 1 ½ tablespoons tapioca flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 large egg room temperature
- ¼ cup unsweetened applesauce room temperature
- ¼ cup pure maple syrup
- 2 tablespoons cold pressed refined coconut oil, melted
- ½ teaspoon vanilla extract
- ⅓ cup fresh carrots, grated about 1 large or 2 small
Cream Cheese Frosting
- 4 ounces cream cheese, room temperature room temperature
- ¼ cup unsweetened canned coconut cream, full fat refrigerated overnight; only the cream in the can
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- chopped pecans or walnuts, for topping toasting the nuts is optional, but recommended
Instructions
Carrot Cake Cupcakes
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a cupcake pan with 5 cupcake liners.
- In a small mixing bowl, whisk together the almond flour, arrowroot flour, coconut flour, tapioca flour, baking powder, salt, and ground spices.6 tablespoons blanched almond flour, 3 tablespoons arrowroot flour, 1 ½ tablespoons coconut flour, 1 ½ tablespoons tapioca flour, 1/2 teaspoon baking powder, 1/8 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg
- In a medium mixing bowl, add the egg, applesauce, maple syrup, oil, and vanilla extract. Whisk together until smooth. Add the carrots and stir to combine.1 large egg, 1/4 cup unsweetened applesauce, 1/4 cup pure maple syrup, 2 tablespoons cold pressed refined coconut oil, melted, 1/2 teaspoon vanilla extract, 1/3 cup fresh carrots, grated
- Sprinkle the dry ingredients over the wet ingredients and stir until no dry streaks remain. Equally portion the batter into the cupcake liners. Tip - Use a cookie scoop to make portioning easier! Bake the cupcakes for 22 to 24 minutes until a toothpick inserted in the middle comes out mostly clean, and the cupcakes are springy to the touch.
- Cool the cupcakes in the pan set on a wire cooling rack for 10 minutes. Then transfer the cupcakes to the cooling rack to cool completely.
Cream Cheese Frosting
- Refrigerate the can of coconut milk overnight. This causes the coconut liquid and solids to separate. We are only using the coconut solids. You will have leftover coconut milk - see recipe Notes below for some ways to use them.
- In a medium mixing bowl, add the cream cheese, coconut solids, and vanilla extract. Using a hand held mixer and medium-high speed, beat until smooth and creamy. Add the powdered sugar in small increments (to avoid a mess), and beat until the frosting is fluffy and creamy. You can add more or less powdered sugar depending on your sweetness preference, and how thick you want the frosting.4 ounces cream cheese, room temperature, 1/4 cup unsweetened canned coconut cream, full fat, 1/2 cup powdered sugar, 1/2 teaspoon vanilla extract
- Optional - Toast pecans or walnuts to top the cupcakes (as pictured). Sprinkle the nuts evenly onto a baking sheet and toast at 350F degrees for 5 to 7 minutes.
- On completely cool cupcakes, pipe or spoon the frosting on the cupcakes, sprinkle with chopped nuts and Enjoy!chopped pecans or walnuts, for topping
Notes
- Serving Size - This is a small batch recipe for cupcakes. I have not tested doubling for a larger batch.
- Yield - As written, the recipe will yield 5 cupcakes. We don't want to overfill the cupcake liners or the cupcakes won't rise properly.
- Cupcakes to Cake - You can make the cupcakes into a small 6-inch cake. The bake time may need to be increased by 3 to 5 minutes.
- Coconut Cream in the Frosting - You can swap the coconut cream 1:1 for butter if you prefer.
- Storage - Frosted cupcakes can sit at room temperature for 6 to 8 hours. Beyond that, I recommend refrigerating. Unfrosted can be covered and stored at room temperature for up to 3 days.
- Freezing - I don't recommend freezing frosted cupcakes. Unfrosted cupcakes can be wrapped in plastic, placed in a freezer bag, and frozen for up to 3 months. Thaw in the refrigerator and bring to room temperature to frost and serve.
Nutrition
Calories: 366kcal | Carbohydrates: 37g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 60mg | Sodium: 200mg | Potassium: 146mg | Fiber: 3g | Sugar: 25g | Vitamin A: 1788IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg