Gluten Free Carrot Cake cupcakes that are quick and easy, and made on the lighter side! Topped off with a fluffy cream cheese frosting!
So, writers block.
Let’s talk about it.
Because I have it right now. I have it so hardcore that I bet I even had it yesterday WITHOUT EVEN KNOWING.
Did that even make sense? Keep your answers to yourselves.
So, here I am pondering the reasons why I may have the block-age of the writer-dom.
1. I’m at work (sshh) and it’s 5 MINUTES TO LUNCH BREAK. GAH. Longest 5 minutes of my life. My face-u-lar hole? It wants food, NOW. All the food, NOW.
2. My thoughts are filled with all things uber-moist-brown-sugar-carrot-filled-and-topped-with-fluffy-cream-cheese-icing. If that doesn’t side track your brain….who are you?
3. How do you even put into words such things as simple, but amazing, as these cupcakes?
I DON’T KNOW. I CAN’T DO IT.
And now I’ve just spent half of your life talking about writers block, but I secretly planted some seeds about why you should be making these cupcakes RIGHT NOW. Sneaky sneaky.
But really, I don’t even feel like I should need to try to subliminally mind control you into carrot cupcake-makage because
2. Cream cheese icing
3. Kind of healthy because it’s coconut flour.
Don’t think too hard about the last one. Just believe what I say.
How do you guys feel about carrot cake anyway? Do you think it’s weird because it has vegetables in it and that just seems SO WRONG? Or do you think it seems so wrong that it is SO RIGHT? I am in the “so wrong that It’s so right” frame of mind. I think carrot cake is one of THE moistest cakes ever to exist in all the cakes ever. Plus it’s spicey and goes really yum with cream cheese. Which reminds me of cheesecake. Ya’ll know how I feel about Cheesecake.
Sidenote: Yep. Cheesecake and carrot cake. Together. It’s happening. Stay tuned.
Sidenote, the sequel: I had to test this recipe 42 bazillion times, which left me with a lot of cake. A lot of cake = I had to get really creative with leftovers. Getting creative with leftovers = A LOT of carrot cake recipes coming to a face near you. A face near you = so close that it is actually your own face that I am talking about.
One of my favorite things about this recipe is that it’s REALLY EASY. Cake –> face in under an hour kind of easy. Y-A-Y!
It also tastes really good with cream cheese icing. Did I mention that already?
Ooooooo! There’s also this holiday coming up (kind of) soon where a gigantic bunny hops around and gives you eggs. Bunnies like carrots and cake. So, these would be perfect to give to Mr. Giganto Bunny. I mean, it’s only fair with his egg giving generosity and all right?
I’m not sure if it’s fully acceptable to eat brown-sugar-sweet-extra-super-duper-moist-carrot-cake-cupcakes-with-fluffy-cream-cheese-icing at lunch break…
I’m going with yes.
- For the cake:
- 1/4 Cup Coconut flour, sifted (37 grams post sifting) (My fav is Bob's Red Mill)
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/4 tsp Salt
- 2 Eggs, lightly beaten
- 2 Tbsp Coconut oil, melted
- 2 Tbsp Non fat, plain Greek yogurt
- 1/2 tsp Vanilla extract
- 3/4 Cup Light brown sugar, packed *
- 1 1/4 Cups Grated carrots (about 4 small carrots)
- For the icing:
- 4 Ounces Reduced-fat cream cheese, softened
- 1/4 Cup butter, softened
- 1 tsp vanilla extract
- 1 Cup Powdered sugar, sifted
- Preheat your oven to 350 degrees and line a muffin tin with 5 muffin liners. Set aside.
- In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
- In a small bowl, microwave the Greek yogurt for 10 - 15 seconds, just until slightly warmed. If you add cold Greek yogurt right into the mixture, the coconut oils solidifies, leaving you with a chunky cake.
- In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, Greek yogurt, vanilla extract and brown sugar until light and fluffy.
- Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone.
- Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
- Pour the batter into the prepared muffin tins and let stand 5 minutes before baking.
- Bake for 20-25 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Let cool completely before frosting.
- To make the frosting:
- In a large bowl, beat together the softened cream cheese and butter until light and fluffy (about 5 mins.)
- Beat in the vanilla until well combined.
- Turn the mixer down to low and gradually beat in the powdered sugar.
- Turn the speed back up and beat for an additional 2-3 minutes, until light and fluffy.
- Spoon the icing into a parchment bag (or a zip-loc with the corner cut off, like me) and swirl the icing on top of each cupcake.
**Cream cheese icing recipe from About.com