0 from 3 votes
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 cupcakes
Calories: 233 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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.
Nutrition Information
Calories
233kcal
(12%)
Carbohydrates
19g
(6%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
55mg
(18%)
Sodium
140mg
(6%)
Potassium
97mg
(3%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
2654IU
(53%)
Vitamin C
1mg
(1%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 233
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 140mg | 6% |
| Potassium | 97mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 2654IU | 53% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.