Gluten-Free Carrot Cake Cupcakes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 18 muffins 1x
- Category: Dessert
Ingredients
Scale
- 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!
