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 and all I can REALLY think about is the zucchini noodles blueberry basil wrap and slow cooker quinoa energy bar that are in my lunch box. 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 gluten free 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 gluten free 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 happened a few weeks ago and you do NOT want to miss this gluten free carrot cake vegan cheesecake.
Spoiler alert: it’s not same “fake” cheesecake that is really just frozen coconut cream (I know, you’re still made that I tricked you on those coconut raw cheesecakes.) It’s creamy, rich and is paleo and vegan friendly. OH YEA.
Sidenote, the sequel: I had to test this recipe 42 bazillion times, which left me with a lot of gluten free cupcakes. 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.
Gluten Free Carrot Cake Cupcakes}
- For the cake:
- 1/2 Cup Coconut flour sifted (45g) *
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/4 tsp Salt
- 3 Large eggs
- 2 Tbsp Coconut oil, melted
- 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 6 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 large bowl, using an electric hand mixer, beat together the eggs, coconut oil, vanilla extract and brown sugar until light and fluffy.
- Stir in the coconut flour mixture, mixing well to ensure there are no lumps.
- 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 10 minutes before baking.
- Bake for 20-22 minutes or until the top is 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.
PLEASE MEASURE! Gluten free baking is very sensitive!br]* I also had success using coconut sugar instead of brown sugar, although most people slightly preferred the taste of the brown sugar version. Note that coconut sugar makes baked goods go VERY dark brown, and it is wise to cover the top of them with tinfoil when baking
UPDATED: recipe re-worked and updated March 2015, as complaints of too moist. All better 🙂
**Cream cheese icing recipe from [About.com
FOR THIS RECIPE, I RECOMMEND:
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