Hello, cupcakes!
Yay, bet you just want to sink your teeth into one of these amazing carrot cake cupcakes, don’t you?
It’s okay. These little gems are definitely a healthier version of a carrot cake cupcake. They are gluten free, grain free and loaded with healthy ingredients!
So indulge a bit, enjoy because carrots have never tasted so good! I mean, really. Look at these!
Gluten Free and Grain Free Carrot Cake Cupcake Recipe
So I am so happy to share this recipe. This recipe is adapted from one of my very first readers: Val Basset! She reached out to me a few years ago with this amazing recipe!
Now when we have a party or BBQ, you can bet your last dollar that I am taking these every. Single. Time!
And EVERYONE always asks me for my gluten free and grain free carrot cake cupcake recipe and I happily give it out!
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Like this recipe? Well, then you will LOVE my new cookbook: Gluten Free and Grain Free Breads, Batters and Doughs!
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Let’s Make These Things Already!
Gluten Free and Grain Free Carrot Cake Cupcake Recipe
Prep Time: 10 minutes- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cupcakes 1x
- Category: dessert
- Method: baking
- Cuisine: american
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Pin RecipeDescription
Here is an amazing gluten free and grain free carrot cake cupcake recipe that everyone will enjoy!
Ingredients
- Cupcake
- 1/4 cup coconut flour
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 3 large eggs
- 1/4 cup coconut oil
- 1/4 cup raw honey, more to taste if needed
- 1 tbsp vanilla extract
- 1 cup carrots, grated
- chopped walnuts and raisins, optional (If adding raisins, no more than 1/2 cup, and if adding walnuts, I’d keep it to around 1/4 cup chopped and some to sprinkle on top of frosting.)
- Cream Cheese Icing
- 1 6 oz pkg. softened organic cream cheese
- 1 tsp vanilla extract
- 1 tbsp of raw honey
- 1/4 tsp sea salt
Instructions
- Preheat oven to 350º F.
- Combine all ingredients and put in greased muffin pan 2/3 full. Note, if you want the muffins big, you might only need to fill 8 muffins 2/3 full.
- Bake for 18-24 minutes. Insert a toothpick, when it comes out clean it is done.
- For frosting combine cream cheese, vanilla, honey and salt and 3 tbsp of water and whip on high speed for 3 minutes.
- This will create a fluffy and smooth frosting. You can put the frosting into a small plastic bag and cut the tip of a corner off and pipe it onto a cooled carrot cake cupcake.
Notes
NUTRITIONAL INFO: Calories: 155 Fat: 11.1g Carbs: 10.3g Protein: 3.3g
Nutrition
- Serving Size: 1 cupcake
I did everything according to the recipe except one thing- substituting molasses for the honey.
They did not rise.
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★★★
I have note your all recipe own my note book. I will prepare soon at home 🙂
I have doubled the amount of ingredients to make double the amount of cupcakes. They did not rise and were very soft.the dough was on the liquid side like. Is that how it suppose to be or I missed something? Thank you!
Did you use coconut flour? Sounds like you might need a little more. All coconut flour is different so you might want to try a different brand.
Hello, I just knew the creamy cake and the chocolate cake. Now i notice this cake recipe and should be try toady
★★★★★
Awesome recipe, the cupcakes taste great!
★★★★★
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