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Gluten Free Carrot Cake Cupcakes

Delightful and healthier gluten free carrot cake cupcakes that are moist, fluffy, and naturally sweetened with carrots.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated carrots
  • 1 cup almond flour
  • 1/2 cup coconut flour Can be omitted or replaced with more almond flour if desired.
  • 1/2 cup sugar Adjust according to taste.
  • 1/2 cup maple syrup Adjust according to taste.
  • 1/4 cup vegetable oil
  • 4 large eggs Can substitute with flaxseed meal if desired.
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large bowl, mix together the grated carrots, almond flour, coconut flour, sugar, and spices.
  3. In another bowl, whisk together the eggs, maple syrup, vegetable oil, and vanilla extract until smooth.
  4. Combine the wet ingredients with the dry ingredients and mix until well combined.
  5. Fill each cupcake liner about 2/3 full with the batter.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow to cool before serving.

Notes

These cupcakes can be decorated with cream cheese frosting or chopped nuts for extra flavor. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week. Freeze individually wrapped for up to 3 months.