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 1/2 cups almond flour; 3/4 teaspoon baking soda; 2 teaspoons ground cinnamon; 1 teaspoon kosher salt; 3 eggs; 2 tablespoons vegetable oil; 1/4 cup maple syrup; 2 cups grated carrot; 3/4 cup finely chopped pecans; 8 ounces cream cheese; 1/4 cup unsalted butter; 1 cup confectioners' sugar

Servings: persons

1 1/2 cups almond flour
3/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon kosher salt
3 eggs
2 tablespoons vegetable oil
1/4 cup maple syrup
2 cups grated carrot
3/4 cup finely chopped pecans
8 ounces cream cheese
1/4 cup unsalted butter
1 cup confectioners' sugar

1
Preheat the oven to 325 degrees .
2
In a large mixing bowl, combine the almond flour, baking soda, cinnamon and salt.
3
In a separate bowl, whisk together the eggs, oil, and maple syrup.
4
Stir in the carrots and 1/2 cup of the pecans and add into the dry ingredients.
5
Stir to thoroughly combine.
6
Pour the batter equally into a paper-lined cupcake tin.
7
Bake for 20 minutes, or until a toothpick stuck in the center comes out clean, then set aside and cool in the tin for 30 minutes.
8
Meanwhile, in a large bowl or stand mixer, whip together the butter, cream cheese and powdered sugar until smooth.
9
Once the cupcakes are completely cooled, spread with frosting and sprinkle with 1/4 cup of chopped pecans and serve.

1419

kcal

Calories

106

Fat

100

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 12 ingredients. The key ingredients include: 1 1/2 cups almond flour, 3/4 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon kosher salt, 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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