A moist, tender grain-free, gluten-free Carrot Cake Cupcake that is fancy enough for a birthday celebration, but healthy enough for an everyday snack. Suitable for paleo diets, too!
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Note: these are delicious, but since posting this recipe I’ve improved it. These Paleo Carrot Cake Cupcakes with Coconut Butter Frosting hold their shape a little better, as they’re made with coconut oil instead of regular oil. Check out the recipe here.
Moist, tender, sweet, and with just enough texture to make them intriguing, these Gluten-Free Carrot Cake Cupcakes will not let you down. If you’ve ever been disappointed with gluten-free alternatives to your old favourites (Me! I have my hand up over here!), you know how skeptical you are when you read a recipe.
I’m getting more experienced at being able to use different flours and knowing how they will react in a recipe. In this Carrot Cake Cupcake recipe, almond flour is a little heavy, so I balanced it with the coconut flour, which is particularly absorbent. I used equal amounts of maple syrup and honey so that one wouldn’t overpower the other. The result was a two thumbs-up!
I served these cupcakes with a dairy-free Coconut Milk ice cream instead of frosting. Whipped Coconut Milk on top would also be fabulous.
If you love the flavour of carrot cake, you might also like this Crowd-Pleaser Paleo Carrot Cake.
Gluten-Free Carrot Cake Cupcakes
- 1/4 cup oil
- 1/4 cup maple syrup
- 1/4 cup honey
- 2 eggs
- 1 cup finely grated carrots
- 1/2 cup crushed pineapple, very well drained
- 1/2 cup almond flour, packed
- 1/4 cup coconut flour, packed
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup chopped pecans
- Preheat oven to 350°F and line 8 or 9 muffin tins with paper or reusable liners. The number will depend on the type of muffin tin you have. If you're using Wilton, 9 is perfect.
- Whisk together oil, sweeteners and eggs.
- Stir in carrots and pineapple.
- In a separate bowl, whisk dry ingredients together, then add to wet ingredients.
- Stir in pecans.
- Pour batter into lined cupcake tins. Bake for 25-30 minutes.
- Cool completely. Serve as is, or top with your favourite cream cheese frosting, whipped coconut milk, or ice cream.