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Gluten Free Carrot Cake Cupcakes with Coconut Flour

These Gluten Free Carrot Cake Cupcakes with Coconut Flour are tender, light, moist and perfectly spicy-sweet! No one will believe they are gluten free!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 Cupcakes
Calories 414kcal
Author Taylor

Ingredients

  • 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, at room temperature
  • 2 Tbsp Coconut oil, melted
  • 1/2 tsp Vanilla extract
  • 3/4 Cup Coconut sugar, packed
  • 1 1/4 Cups Grated carrots about 4 small carrots

For the frosting: **

  • 4 Ounces Reduced-fat cream cheese softened
  • 1/4 Cup butter, softened
  • 1 tsp vanilla extract
  • 1 Cup Powdered sugar sifted

Instructions

  • 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 coconut 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.
  • 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.
  • Devour!

Notes

PLEASE MEASURE! Gluten free baking is very sensitive!*
**Cream cheese icing recipe from About.com

Nutrition

Calories: 414kcal | Carbohydrates: 64.7g | Protein: 5.9g | Fat: 19.7g | Saturated Fat: 13.2g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4.7g | Cholesterol: 127.1mg | Sodium: 249.6mg | Potassium: 225.6mg | Fiber: 3.3g | Sugar: 58.4g | Vitamin A: 3265IU | Vitamin C: 1.9mg | Calcium: 61mg | Iron: 1.9mg