Imagine sinking your teeth into fluffy, gluten-free Carrot Cake Cupcakes bursting with spices and topped with a dairy-free cream cheese frosting. These delightful treats are a breeze to whip up and are ready in under 60 minutes.
Why You’ll Love This Recipe:
- Gluten-free and grain-free, perfect for those with dietary restrictions.
- Dairy-free for those avoiding dairy products.
- Fluffy, light, and incredibly moist cupcakes that are easy to make.
- Topped with a luscious dairy-free cream cheese frosting for the ultimate indulgence.
- Add some walnuts on top for a delightful crunch.
Tips And Tricks:
- Use a food processor to grate the carrots quickly. If you don’t have one, a cheese grater will work just fine!
- If the frosting is too runny, pop it in the freezer for 10-15 minutes to thicken up, or add more powdered sugar until it reaches the desired consistency.
Frequently Asked Questions:
- Are these muffins vegan? No, they contain eggs. However, you can experiment with vegan egg replacements and let us know how it turns out!
- Can I use a different flour? While almond flour works well, oat flour might be a good substitute. Feel free to share your results with us!
- Can I freeze these muffins? Yes, but it’s best to freeze the muffins and frosting separately.
- Can I make this recipe into a cake? Absolutely! Adjust the baking time accordingly.
Gluten-Free Carrot Cake Cupcakes
Ingredients
- 1/2 cup vegan butter or any other butter
- 3/4 cup coconut sugar
- 1 tsp vanilla extract
- 4 eggs
- 3 cups shredded carrots about 6 small/medium carrots
- 2 1/2 cups almond flour
- 1/2 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 Tbsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp salt
Cream Cheese Frosting:
- 1/3 cup non-dairy cream cheese
- 1/4 cup non-dairy yogurt
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and prepare a muffin tin with liners or non-stick spray.
- Grate the carrots using a food processor or cheese grater.
- In a stand mixer, cream together the butter and coconut sugar until light and fluffy.
- Add eggs and vanilla, beating until well combined.
- Mix in the grated carrots.
- In a separate bowl, combine the dry ingredients: almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add to the wet ingredients and mix until well incorporated.
- If using pecans, fold them into the batter.
- Fill muffin cavities with batter and bake for 27-28 minutes or until a toothpick inserted in the center comes out clean.
- For the frosting, mix all ingredients in a mixer until smooth. If too watery, add more powdered sugar and chill in the freezer for 10 minutes.
- Drizzle the frosting over the muffins, sprinkle with cinnamon, and enjoy!