Gluten Free Carrot Cake Cupcakes with Honey Cream Cheese Frosting
 
 
These gluten free carrot cake cupcakes are moist and delicious. The cream cheese frosting has honey as an alternative to processed sugar.
Author:
Recipe type: Dessert
Cuisine: Gluten Free Baked Goods
Serves: 10 cupcakes
Ingredients
  • 1 Cup Almond Flour
  • ½ Cup Gluten Free Oat Flour
  • ½ tsp. Sea Salt
  • ½ tsp. Baking Soda
  • 1 tsp. Ground Cinnamon
  • 3 Large Eggs
  • 2 Tbsp. Liquid Coconut Oil
  • ¼ Cup Honey
  • 1½ Cups Grated Carrots
  • 1 Cup Almond Flour
  • ½ Cup Gluten Free Oat Flour
  • ½ tsp. Sea Salt
  • ½ tsp. Baking Soda
  • 1 tsp. Ground Cinnamon
  • 3 Large Eggs
  • 2 Tbsp. Liquid Coconut Oil
  • ¼ Cup Honey
  • 1½ Cups Grated Carrots
  • 6 Tbsp. Butter
  • 4 oz. Cream Cheese
  • ¼ Cup Honey (add a little more if you like sweeter frosting)
  • 1 tsp. Vanilla
Instructions
  1. Cupcake Instructions:
  2. Preheat oven to 325 degrees F.
  3. In a medium bowl, combine almond flour, oat flour, sea salt, baking soda, and cinnamon.
  4. In a separate bowl, combine eggs, oil, and honey.
  5. Mix grated carrots into wet ingredients.
  6. Stir wet ingredients into dry ingredients.
  7. Fill silicone baking cups or a lined muffin tins ¾ full.
  8. Bake at 325 degrees F for 18 to 22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. (I’m high altitude, so I bake for 22 minutes.)
  9. Place on cooling rack and completely cool before frosting.
  10. Garnish with shredded carrots and finely chopped pecans, if desired.
  11. Frosting Instructions:
  12. With a stand mixer or hand mixer, cream together softened butter and cream cheese.
  13. Add the honey and vanilla and beat until light and fluffy.
Recipe by Marine Corps Nomads at https://marinecorpsnomads.com/2015/02/march-madness-family-style.html