Gluten-Free Carrot Cake Cupcakes
This easy and delicious gluten-free carrot cake cupcakes recipe is served with our yummy cream cheese frosting. You’ll fool everyone with these! It’s our favorite healthier cupcake recipe and we’ve made it countless times over the last few years, tweaking and perfecting with every batch.
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This easy recipe is crazy quick to throw together and believe me, it’s incredibly hard to believe you’re eating a healthier carrot cake cupcake.
Made with almond flour and other healthy ingredients, these little cupcakes contain a lot of nutritional goodness. Isn’t is just amazing how making smart ingredient swaps can take something from “empty calories” to being filled with nutrients.
Ingredients to Make Gluten-Free Carrot Cake Cupcakes:
You need just 7 simple ingredients (and a few spices) to make these to-die for carrot cake cupcakes:
- Almond Flour
- Baking Powder
- Cinnamon, Ginger, Nutmeg
- Eggs
- Coconut Oil
- Honey
- Shredded Carrots
- Chopped Pecan Nuts
How to Make Gluten-Free Carrot Cake Cupcakes:
- Preheat your oven to 350 degrees. Place cupcakes liners in a muffin tin then set aside.
- In a large bowl, mix together almond flour, baking powder, cinnamon, ginger and nutmeg.
- Whisk in the eggs, coconut oil, honey, and vanilla extract. Fold in the carrot and pecans.
- Fill each cupcake liner ¾ of the way with batter. Bake for 18-20 minutes.
- Once cooled, frost with our super simple and delicious Cream Cheese Frosting. This really bring out the best in carrot cake cupcakes.
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Gluten-Free Carrot Cake Cupcakes
Ingredients
- 1 ½ cups almond flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 2 eggs
- ¼ cup coconut oil, melted
- ⅓ cup honey
- 2 teaspoon vanilla extract
- 1 cup shredded carrots
- ½ cup pecans, chopped
Instructions
- Preheat your oven to 350 degrees. Place cupcakes liners in a muffin tin then set aside.
- In a large bowl, mix together almond flour, baking powder, cinnamon, ginger and nutmeg.
- Whisk in the eggs, coconut oil, honey, and vanilla extract. Fold in the carrot and pecans.
- Fill each cupcake liner ¾ of the way with batter. Bake for 18-20 minutes.
- Allow to cool completely on a wire rack before frosting.
Video
Notes
- The cupcakes are done when a toothpick pressed into the center of the cupcake comes out clean.
- We use our Cream Cheese Frosting to really bring out the best in these carrot cake cupcakes.
- Save a little bit of the chopped pecan nuts to sprinkle on top as a beautiful garnish.
More Dessert Recipes:
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