Gluten Free Carrot Cake Cupcakes
These gluten free carrot cake cupcakes are the perfect gluten free Easter recipe.
Servings: 12 - 14 mini cupcakes
Ingredients
- 1 cup almond flour (a nut-free version is listed above)
- 2 tbsp granulated sweetener (like this one) or sugar
- 1/2 cup shredded carrot, packed
- 3/4 tsp cinnamon
- 1 large egg or flax egg
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 1/2 tsp pure vanilla extract
- 2 tbsp water
- 1/2 tbsp oil or additional water
- optional handful crushed walnuts or pecans
Instructions
- I like making mini gluten free carrot cake cupcakes because they have a lighter texture, but regular work too! To make the recipe, preheat your oven to 350 F. Line a regular or mini cupcake tin. Stir all dry ingredients well, then stir in wet to form a batter. Fill the liners with cupcake batter. Bake 14 minutes for mini cupcakes or 18 for regular size. Let cool, then frost if desired. If you can wait, the cupcakes taste even sweeter the next day, and the liners peel off easily as well after sitting for a day. Cupcake frosting ideas are listed above in this post, or feel free to use your favorite.View Nutrition Facts
Video
Notes
Leftover almond flour? Make Almond Flour Banana Bread.
Nutrition
Calories: 50kcal