Gluten Free Carrot Cake Cupcakes with Honey Cream Cheese Frosting

Munchkin loves carrot cake, so I’ve been working on creating a moist gluten free carrot cake with a healthy cream cheese frosting. These cupcakes are super moist. The frosting is not overly sweet, but can easily be made sweeter by adding a little more honey. If you want to make them completely grain free, you can just substitute more almond flour for the oat flour.

Gluten Free Carrot Cake Cupcakes with Healthy Cream Cheese Frosting Recipe

Carrot Cake Ingredients:

• 1 Cup Almond Flour
• 1/2 Cup Gluten Free Oat Flour
• 1/2 tsp. Sea Salt
• 1/2 tsp. Baking Soda
• 1 tsp. Ground Cinnamon
• 3 Large Eggs
• 2 Tbsp. Liquid Coconut Oil
• 1/4 Cup Honey
• 1 1/2 Cups Grated Carrots

Frosting Ingredients:

• 6 Tbsp. Butter
• 4 oz. Cream Cheese
• 1/4 Cup Honey (add a little more if you like sweeter frosting)
• 1 tsp. Vanilla

Cupcake Instructions:

1. Preheat oven to 325 degrees F.
2. In a medium bowl, combine almond flour, oat flour, sea salt, baking soda, and cinnamon.
3. In a separate bowl, combine eggs, oil, and honey.
4. Mix grated carrots into wet ingredients.
5. Stir wet ingredients into dry ingredients.
6. Fill silicone baking cups or a lined muffin tins 3/4 full.
7. 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.)
8. Place on cooling rack and completely cool before frosting.
9. Garnish with shredded carrots and finely chopped pecans, if desired.

Frosting Instructions:

1. With a stand mixer or hand mixer, cream together softened butter and cream cheese.
2. Add the honey and vanilla and beat until light and fluffy.

Yield: 10 cupcakes

Gluten Free Carrot Cake Cupcakes with Honey Cream Cheese Frosting

 

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These gluten free carrot cake cupcakes are moist and delicious. The cream cheese frosting has honey as an alternative to processed sugar.

Author: Heather at MarineCorpsNomads.com

Recipe type: Dessert

Cuisine: Baked Goods

Serves: 10 cupcakes

Ingredients

• Carrot Cake 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
• Frosting Ingredients:
• 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.

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