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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 with sweet grated carrots.  This is an easy cupcake recipe perfect for Spring, Easter, or any occasion!
Prep Time20 mins
Cook Time24 mins
Total Time44 mins
Course: Dessert
Cuisine: American
Keyword: Almond Flour, Carrot Cake, Cream Cheese Frosting, Cupcakes, Easter Dessert, Gluten Free, Small Batch
Servings: 5 Cupcakes
Author: Erin Cernich

Equipment

  • 1 - Muffin/Cupcake Pan

Ingredients

Carrot Cake Cupcakes

Cream Cheese Frosting

  • 4 ounces cream cheese room temperature
  • 1/4 cup unsweetened canned coconut milk refrigerated overnight; only the cream in the can
  • 1/2 cup powdered sugar
  • 1/2 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.
  • 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.
  • 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.
  • 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!

Notes

Ideas For Leftover Coconut Milk