Delight your taste buds with the BEST healthier gluten-free carrot cake cupcakes recipe. Moist, flavorful, and perfect for any occasion!
Delicious and Nutritious Gluten-Free Carrot Cake Cupcakes
Indulge in the delicious flavors of a Healthier Gluten-Free Carrot Cake Cupcake, topped with a velvety cream cheese frosting. Made with almond and tapioca flour, these cupcakes are naturally sweetened with cane sugar and packed with fresh carrots, coconut, golden raisins, applesauce, and warm spices. Perfect for special occasions like Easter, Thanksgiving, or Mother’s Day, these cupcakes are a crowd-pleaser for those with or without gluten allergies. Enjoy the clean, natural ingredients and satisfy your sweet tooth craving with this guilt-free treat.
These easy-to-make gluten-free cupcakes are a great option for brunches, showers, or anytime you need a delicious dessert. The light and fluffy cream cheese frosting, topped with optional toasted coconut or pecans, adds the perfect finishing touch. You’ll love serving these cupcakes knowing that they are made with wholesome ingredients that support your digestive and mental health. Treat yourself to a healthier dessert option that doesn’t compromise on taste!
Indulge guilt-free with these scrumptious gluten-free carrot cake cupcakes!
If you’re looking for a moist and delicious carrot cake conveniently made as a cupcake and without the excessive sugar and fat of traditional carrot cake then this recipe is for you it’s made gluten-free with almond and tapioca flour and is naturally sweetened with cane sugar it is full of delicious natural flavor from fresh.
Carrots coconut golden raisins applesauce and warm spices and it’s topped with a light and fluffy cream cheese frosting and optional toasted coconut or pecans we’re going to start by prepping our carrots and you could use either whole carrots or baby carrots so I’m just adding about half a cup of baby carrots to the chopper cup with my.
Immersion blender but you could also shred these with a cheese grater then I’ll just put on my lid and let it do all the work next we want to squeeze out any excess moisture that’s in the carrots so I’m going to go ahead and just dump them onto a paper towel then roll them up and give it a good squeeze and I’ll.
Put them back in my bowl and set them aside to make the cupcake batter we’re going to start by adding our wet ingredients which includes three eggs 2/3 of a cup of cane sugar 1/ four a cup of unsweetened applesauce 2 tbsp of oil 2 tbsp of apple cider vinegar 2 teaspoons of vanilla extract then I’ll just whisk these together until well.
Combined next we can add our dry ingredients which includes 2 and a/4 cups of of almond flour 1/4 a cup of tapioca flour and then I have 2 tpoon of baking powder half a teaspoon of salt and then for our spices I have 2 teaspoons of cinnamon half a teaspoon of Ginger and A4 a teaspoon of nutmeg we’ll just dump those right on top now we’ll.
Just whisk these together until well combined wow you can already smell all those delicious spices these are going to be good now we can add in our half a cup of carrots a four a cup of some shredded coconut now for the raisins you could use either dark raisins or I really like using the golden raisins for the flavor and the color so we’re going.
To add 1/3 a cup of raisins and then we’ll want to stir this together with the spatula now I’ve lined my muffin tray with some paper liners but you’re also going to want to go through and spray them with some non-stick just to make sure that your cupcakes can come out of the liners then I’m just going to use my batter scoop and fill up each cup.
Almost to the top I love seeing all those chunky ingredients that are going to taste so delicious once they’re baked now that we’ve evenly poured out the batter between all of the cups this is ready to go into a 350° oven and then we’re going to bake them for about 24 to 27 minutes or until a toothpick comes out clean and they’re just starting to.
Turn a golden brown around the edges and just barely up onto the top while our muffins are baking we’ll go ahead and make our cream cheese frosting we’re going to start with 8 oz of cream cheese or one block and you’ll want it to be room temperature then we’re adding a four a cup of room temperature butter 1 teaspoon of vanilla extract 1 teaspoon.
Of lemon juice just to give it a little more tang and a couple pinches of salt and then we’ll mix this together until it’s smooth and creamy that looks great so now we can add in 1 and 1/4 cup of our powdered cane sugar and then we’ll gently mix this together until it’s well combined oh that looks good now for a.
Quality control pinky test M I approve and now I’ll let this hang out in the fridge until our cupcakes are baked cooled and ready to frost to garnish the top of the cupcakes you have the option of adding some toasted coconut and it could not be any easier to toast and it adds so much flavor as well as a golden color to toast our.
Coconut we’re going to bring a fry pan over medium high heat and then we’re going to drop in about a teaspoon of butter we’ll stir that around until it melts and then we’ll add about a thir a cup of coconut a few pinches of salt and then we’ll stir it around so it can all get coated in the butter and as soon as we start to smell that warm coconut we.
Want to go ahead and stir it around and then as soon as they all have a little bit of toasted color on them we want to take it off the heat and we’ll return them to our Bowl So within just a few minutes we have some beautifully toasted and very fragrant coconut here’s our cupcakes after they baked for 26 minutes and they look so good and now they are.
Ready to Frost and just dropped a jumbo piping tip into a Piping Bag and we’ll scoop in our amazing looking cream cheese frosting then we’ll fold our bag down and scoo out our frosting so now I’m just going to Cork screw around the outside of the cupcake come back to the middle and lift to get a really cute.
Peek now we can leave the cupcake as is or we can garnish it with some of our toasted coconut so I’m just going to sprinkle a little bit on top just to add even more delicious flavor as well as a really beautiful toasted golden color and then I also finally chopped a few pecans so I can sprinkle a few of those on top as well oh that looks so good now.
I have to decide do I go right in or use a fork I’m just going to go for it oh wow that was a big bite that seriously tastes incredible I love biting into that moist and spongy cake that has so much depth of flavor coming in from the applesauce and the carrots and the plump raisins as well as.
That almond flour and then getting that cream cheese frosting just brings in the perfect amount of sweetness for a truly Heavenly bite now of course this is a treat it needs to be eaten in moderation but I love knowing that I’m eating something with some clean natural ingredients which means I’m going to feel just as good even after I eat it.
And I love sharing my creatively healthy recipe so that you can enjoy them too well thank you so much for hanging out with me today in my kitchen and I’ve included a link in the video description below to the full recipe which is on my website jenl tummy. comom and I also invite you to like And subscribe to my channel and if you know someone else who.
You think would love this recipe please share this video with them and I cannot wait to have you hang out with me again in my kitchen
