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Gluten-Free Carrot Cake Cupcakes

A recipe for THE BEST easy and healthy Carrot Cake Cupcakes. Soft, moist and delicious cupcakes - you won’t believe it’s a healthier version! Gluten-Free and Paleo Friendly. (Keto and Low-Carb with one easy swap!)
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 8
Calories: 260kcal
Author: Roche Woodworth

Ingredients

Dry Ingredients:

  • 1 ¼ cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ⅓ cup pecan nuts (roughly chopped)

Wet Ingredients:

  • ⅓ cup coconut oil
  • ⅓ cup honey
  • 2 teaspoon vanilla essence
  • 1 cup shredded carrots

Instructions

  • Preheat your oven to 180C/350F
  • Add everything (except the carrot and pecan nuts) into a large mixing bowl.
  • Whisk together until smooth and lump-free.
  • Add the carrot and pecan nuts.
  • Stir until evenly distributed.
  • Divide between 8 lined muffin tin cups.
  • Bake for approximately 20 minutes.
  • Allow to cool completely on a wire rack before frosting.

Video

Notes

Tips and Tricks:

  1. The cupcakes are done when a toothpick pressed into the center of the cupcake comes out clean.
  2. We use our Cream Cheese FrostingCream Cheese Frosting to really bring out the best in these carrot cake cupcakes.
  3. Save a little bit of the chopped pecan nuts to sprinkle on top as a beautiful garnish.

Nutrition

Calories: 260kcal | Carbohydrates: 18g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Sodium: 73mg | Potassium: 75mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2673IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg