Gluten Free Carrot Cake Cupcakes

5 from 1 vote

Gluten Free Carrot Cake Cupcakes

Once you try these moist and fluffy cupcakes, you'll know why almond flour is my favorite option for gluten free baked foods! This have a deeply spiced flavor and lots of texture from the carrots, walnuts, and coconut. Try my pineapple carrot cake recipe for a tropical twist!

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 180kcal

Author: Michelle Miller

Ingredients

1 1/2 cup almond flour
1 teaspoon cinnamon
1/2 teaspoon ginger powder
nutmeg freshly grated, to taste
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 eggs whisked
1/4 cup honey
2 tablespoons coconut oil melted
1 1/2 cups carrots grated
1/2 cup walnuts chopped, optional
2 tablespoons unsweetened coconut

Instructions

Preheat oven to 325º F. Add cupcake liners to a muffin tin and set aside. This recipe makes 12 perfect cupcakes.
In a medium sized mixing bowl, combine almond flour, baking soda, sea salt, cinnamon, ginger and grated nutmeg.
In a large bowl or bowl of a stand mixer, whisk together the wet ingredients (eggs, coconut oil, vanilla, and honey or maple syrup).
Add the dry ingredients into the large mixing bowl with the egg mixture, and stir to combine. Then add in shredded carrots, walnuts, and coconut (or raisins). Stir to evenly mix in the additions.
Evenly divide the carrot cupcake batter equally between the cupcake liners.
Bake the cupcakes for 20-24 minutes, until a golden color set in the center. After the cupcakes have fully cooled, frost them with Cream Cheese Frosting.

Notes

Pineapple Carrot Cake Cupcakes

If desired, use crushed pineapple in the batter to give your cupcakes a tropical twist. This is my favorite carrot cake variation!

First, add 1 16-ounce can of crushed pineapple into a bowl lined with cheesecloth or a thin dishtowel. Squeeze excess moisture out of the pineapple.

Then, add the pineapple in to the batter along with the grated carrots, walnuts, and coconut.

How to Frost Gluten-Free Carrot Cake Cupcakes

I suggest using this tangy Cream Cheese Frosting for these easy carrot cake cupcakes.

Use a piping bag to add a generous swirl of cream cheese frosting to your cupcakes or just use a knife to spread it on each one.

This frosting can be made sugar-free with powdered monk fruit sweetener or with regular powdered sugar.

How to Store Gluten-Free Cupcakes & Tips

Once the cupcakes have fully cooled, add unfrosted cupcakes to an airtight container and refrigerate for 1 week or freeze for up to 6 months.

If the cupcakes have been frosted, place them on a baking sheet and freeze them for 1 hour prior to packing them in a freezer safe container. Frosted cupcakes can also be frozen for up to 6 months.

Allow cupcakes to defrost at room temperature prior to frosting or serving.

Can I use an egg replacer? Because this recipe calls for so many eggs, I do not suggest using an egg replacer or trying to make these vegan carrot cake cupcakes.

Bake as a Cake: This batter can be prepared in a cake pan. Hop on over to my Gluten Free Carrot Cake recipe for instructions!

Nutrition