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Gluten-Free Carrot Cake Cupcakes (Refined Sugar Free) Recipe

Gluten-Free Carrot Cake Cupcakes (Refined Sugar Free)

Shaziya
These gluten-free carrot cake cupcakes are a delightful treat that’s as wholesome as it is indulgent. Ready in just 50 minutes, they’re ideal for busy bakers who crave something special without the hassle.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 10 cupcakes

Ingredients
  

For the Gluten-Free Carrot Cake Cupcakes:

  • 1 1/4 cups almond flour (5oz/142g)
  • 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 coconut oil, melted (2 ½ floz/71ml)
  • 1/3 cup + 2 tablespoons Lakanto Maple Syrup, maple syrup, or honey (3floz/108ml)
  • 2 teaspoons vanilla extract
  • 2/3 cup carrot, finely grated (3⅓oz/94g)
  • 1/4 cup raisins (1¼oz/35g)
  • 1/4 cup toasted coconut (¾oz/21g)

For the Sugar Free "Cream Cheese" Frosting:

  • 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 full fat Greek yogurt, or coconut yogurt (2oz/57g)
  • 1/4 cup lakanto sugar substitute, swerve or coconut sugar (2oz/57g)
  • 1 tablespoon vanilla extract

Instructions
 

  • For the Gluten-Free Carrot Cake Cupcakes:
  • Pre-heat the oven to 350°F (180°C) then line a cupcake tin with 10 liners, set aside.
  • In a large bowl, combine the almond flour, coconut flour, salt, baking soda, and spices.
  • In a separate jug combine the eggs, coconut oil, Lakanto maple syrup, and vanilla.
  • Mix the wet into the dry until you have a smooth batter.
  • Lastly, fold in the grated carrot, raisins, and coconut.
  • Divide the batter evenly between the prepared cupcake tin.
  • 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.
  • For the Sugar Free "Cream Cheese" Frosting:
  • In a large bowl whip the cold coconut cream until light and fluffy.
  • Add the yogurt, lakanto sugar and vanilla then continue to mix until everything is evenly combined and creamy.
  • 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.
  • Once the cupcakes have fully cooled dollop the frosting, then swirl the top with an offset spatula.
  • Garnish with additional toasted coconut and a dusting of cinnamon if desired. Enjoy!
  • 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.
Keyword carrot cake, Cupcakes, gluten-free, healthy dessert, refined sugar-free
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