Spring deserves freshly grated carrots, sweet raisins, toasted coconut, and a sugar-free frosting — so here is my Gluten-Free Carrot Cake Cupcakes recipe!
- 1 1/4 cups (5oz/142g) almond flour
- 2 tablespoons coconut flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 2 eggs*
- 1/3 cup (2 ½ floz/71ml) coconut oil, melted
- 1/3 cup + 2 tablespoons (3floz/108ml) Lakanto Maple Syrup, maple syrup, or honey
- 2 teaspoons vanilla extract
- 2/3 cup (3⅓oz/94g) carrot, finely grated
- 1/4 cup (1¼oz/35g) raisins
- 1/4 cup (¾oz/21g) toasted coconut
- 1/2 can coconut cream, or 1/2 the coconut cream skimmed off the top of a can of coconut milk, cold
- 1/4 cup (2oz/57g) full fat Greek yogurt, or coconut yogurt
- 1/4 cup (2oz/57g) lakanto sugar substitute, swerve or coconut sugar
- 1 tablespoon vanilla extract
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Pre-heat the oven to 350°F (180°C) then line a cupcake tin with 10 liners, set aside.
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In a large bowl, combine the almond flour, coconut flour, salt, baking soda, and spices.
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In a separate jug combine the eggs, coconut oil, Lakanto maple syrup, and vanilla.
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Mix the wet into the dry until you have a smooth batter.
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Lastly, fold in the grated carrot, raisins, and coconut.
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Divide the batter evenly between the prepared cupcake tin.
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Bake the cupcakes for 20-25 minutes, until golden brown or until a toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and allow to cool fully.
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In a large bowl whip the cold coconut cream until light and fluffy.
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Add the yogurt, lakanto sugar and vanilla then continue to mix until everything is evenly combined and creamy.
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Allow the frosting to chill in the fridge until using. This frosting is perfect for dolloping and spreading, I would not suggest trying to pipe it.
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Once the cupcakes have fully cooled dollop the frosting, then swirl the top with an offset spatula.
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Garnish with additional toasted coconut and a dusting of cinnamon if desired. Enjoy!
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Cover and store the cupcakes in the fridge for 3-4 days. Un-frosted cupcakes can be made ahead of time and frozen for up to 3 weeks. To thaw allow to defrost at room temperature. Once defrosted top with frosting and serve.
Watch the Recipe Video!
Egg Substitute: To sub the eggs reference my 7 Best Egg Substitutes Chart