Get the Recipe: Gluten Free Carrot Cake Cupcakes (Paleo)
These Gluten Free Carrot Cake Cupcakes have the best flavors and texture! They are light and fluffy and warmly spiced. They are easy to make and great for holidays, birthdays and entertaining!
Ingredients
- 1 ¾ cups finely grated carrots
- 2 cups almond flour
- ⅓ cup tapioca flour
- ¼ cup coconut flour
- 1 tsp baking soda
- 2 tsp cinnamon
- pinch nutmeg
- ¼ cup almond milk
- 4 eggs, room temperature
- 1 tsp vanilla
- ¼ cup coconut oil, or butter, softened
- ½ cup pure maple syrup
- frosting, see note
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners.
- Then, grate carrots. Place carrots between two sheets of paper towels or cheesecloth and wring out all excess water. Set aside.
- In a large mixing bowl or KitchenAid, add tapioca flour, coconut flour, baking soda, cinnamon, and nutmeg. Stir to combine.
- Then, add in all remaining ingredients except grated carrots. Stir to combine.
- Fold in carrots.
- Use cookie scoop or ice cream scoop to add batter to cupcake liners. Fill almost to the top.
- Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
- Let cupcakes cool in pan for 10 minutes. Then transfer to a wire rack to finish cooling.
- Once cooled, frost with desired frosting. Sprinkle nuts on top if desired.
Notes
- Finely grate carrots. Squeeze out all excess moisture from carrots.
- Arrowroot powder or cornstarch can replace the tapioca flour.
- There are no substitutions for the coconut flour.
- Fill cupcake liners almost to the top since these cupcakes don't rise much.
- Allow cupcakes to cool completely before frosting.
- Use your favorite frosting! I love this Vegan Vanilla frosting made with only 3 ingredients.
- If using homemade frosting, I recommend storing these in the fridge.
- If using store bought frosting, store covered at room temperature for up to 3 days.
- The nutrition facts do not account for frosting.
Calories: 233kcal, Carbohydrates: 19g, Protein: 6g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 140mg, Potassium: 97mg, Fiber: 4g, Sugar: 10g, Vitamin A: 2654IU, Vitamin C: 1mg, Calcium: 78mg, Iron: 1mg