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These Fluffy Grain Free Carrot Cake Cupcakes are the perfect gluten free cupcake treat for spring! 

Fluffy Grain Free Carrot Cake Cupcakes

These Fluffy Grain Free Carrot Cake Cupcakes are the perfect gluten free cupcake treat for spring! 

COURSE Dessert
Cuisine American
PREP TIME 20 minutes
COOK TIME 25 minutes
TOTAL TIME 45 minutes
SERVINGS 12

INGREDIENTS

  • 1 1/4 cup cassava flour
  • 1/4 cup coconut flour
  • - 1 tsp cinnamon
  • - 1 teaspoon baking soda
  • - 1 teaspoon salt
  • - 3/4 cups organic cane sugar
  • - 2 tbsp honey
  • - 2 large eggs
  • - 3/4 cups avocado oil
  • - 1/4 teaspoons cream of tartar
  • 1 teaspoon vanilla
  • - 1/4 cup full fat coconut milk
  • - 1.5 cups finely grated carrots
  • 1/3 cup shredded coconut optional

For frosting:

  • 8 ounces dairy-free cream cheese softened
  • 1/4 cup pure maple syrup or agave
  • 2 tbsp coconut oil

INSTRUCTIONS

  1. Preheat oven to 325 degrees Fahrenheit. Line a cupcake tray with 10-12 cupcake liners
  2. Sift together cassava flour, coconut flour. sugar, baking soda, cinnamon, and salt.
  3. In a separate bowl beat eggs, honey, and sugar with an electric mixer until well creamed. Add avocado oil and continue to beat well, about 2 minutes. Stir in cream of tartar, vanilla, and coconut milk.
  4. Make a well in the dry ingredients and add in the wet, mixing well.
  5. Fold in the grated carrots and coconut.
  6. Spoon the batter into the muffin tins about 3/4 of the way full.
  7. Bake for 25 minutes, or until a knife comes out clean.
  8. Cool on a wire rack and then frost.
  9. To make the frosting, beat cream cheese in a mixer until fluffy, then add in maple syrup and coconut oil and beat until well combined.