Gluten-Free Carrot Cake Cupcakes Recipe

Name: Gluten-Free Carrot Cake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Coconut Flour Sifted (45g, See Note); 1/2 teaspoons Baking Soda; 1/2 teaspoons Baking Powder; 1 teaspoon Cinnamon; 1/8 teaspoons Nutmeg; 1/4 teaspoons Salt; 3 Large Eggs, At Room Temperature; 2 Tablespoons Coconut Oil, Melted; 1/2 teaspoons Vanilla Extract; 3/4 cups Coconut Sugar, Packed; 1-1/4 cup Grated Carrots (about 4 Small Carrots); FOR THE ICING:; 4 ounces, weight Reduced-fat Cream Cheese, Softened; 1/4 cups Butter, Softened; 1 teaspoon Vanilla Extract; 1 cup Powdered Sugar, Sifted

Servings: persons

1/2 cups Coconut Flour Sifted (45g, See Note)
1/2 teaspoons Baking Soda
1/2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/8 teaspoons Nutmeg
1/4 teaspoons Salt
3 Large Eggs, At Room Temperature
2 Tablespoons Coconut Oil, Melted
1/2 teaspoons Vanilla Extract
3/4 cups Coconut Sugar, Packed
1-1/4 cup Grated Carrots (about 4 Small Carrots)
FOR THE ICING:
4 ounces, weight Reduced-fat Cream Cheese, Softened
1/4 cups Butter, Softened
1 teaspoon Vanilla Extract
1 cup Powdered Sugar, Sifted

1
Preheat oven to 350u00b0F and line a muffin tin with 6 muffin liners. Set aside.
2
In a medium mixing bowl, stir sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
3
In a large bowl, using an electric hand mixer, beat eggs, coconut oil, vanilla extract and sugar until light and fluffy. Stir in the coconut flour mixture, mixing well to ensure there are no lumps. Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
4
Pour batter into the prepared muffin tins and let stand 10 minutes before baking. Bake for 20-22 minutes or until top is golden and a toothpick inserted in the center comes out clean. Let cool completely before frosting.
5
For the icing, in a large bowl, beat softened cream cheese and butter until light and fluffy, about 5 minutes. Beat in vanilla until well-combined.
6
Turn mixer down to low and gradually beat in powdered sugar. Turn speed back up and beat for an additional 2-3 minutes, until light and fluffy.
7
Spoon icing into a parchment bag (or a resealable bag with the corner cut off, like me) and swirl the icing on top of each cupcake. Devour!
8
Notes:
9
Please measure the coconut flour! Gluten-free baking is very sensitive!
10
Cream cheese icing recipe from about.com

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cups Coconut Flour Sifted (45g, See Note), 1/2 teaspoons Baking Soda, 1/2 teaspoons Baking Powder, 1 teaspoon Cinnamon, and more.

Yes, Gluten-Free Carrot Cake Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Carrot Cake Cupcakes

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