Carrot Cake Cupcake with Coconut Cream Frosting Gluten Free

This is the skinniest version of a carrot cupcake with frosting you will find! The cake is paleo – no sugar, no grains, no gluten, no lactose. The sweetness comes from dates, and maple syrup. The frosting is hand whipped and made out only of coconut milk and vanilla. The cupcake is 200 calories, and the frosting 24 calories. Hello sweet health success!

Carrot Cake Cupcake with Coconut Cream Frosting Gluten Free and Paleo glutenfreeskinny.net

The night before, refrigerate a can of FULL FAT coconut milk. You can see the full recipe for the Coconut Cream Frosting here. 

Carrot Cake Cupcake with Coconut Cream Frosting Gluten Free and Paleo glutenfreeskinny.net


Now, for the real business – the carrot cake cupcake!

Ingredients:

This recipe was adapted from the Cupcake Project.

  • 1 1/2 cups blanched almond flour
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3 eggs
  • 1/4 cup maple syrup
  • 2 tablespoons coconut oil
  • 1 1/2 cups carrots, shredded (you can buy the baggie from the supermarkets)
  • 4 dates, no pits
  • 1/4 cup of walnuts
  • 1/4 cup of raisins
  • 2 servings of full recipe of Coconut Cream Frosting

Directions:

Start by setting the oven to 325 degrees. You will use the middle shelf. At this point, also line with a cupcake pan with cupcake liners. The recipe will do about 10 cupcakes.

Carrot Cake Cupcake with Coconut Cream Frosting Gluten Free and Paleo glutenfreeskinny.net

Step by Step: Carrot Cake Cupcake.

In a food processor (this is the week of the new food processor, so still in love with this one), put the carrots and the dates. Pulse until well blend. Then add the eggs, the maple syrup and the oil. Add the almond flour and the rest of the dry ingredients. Keep processing in low. Finally, remove and fold in the walnuts and the raisins.

Divide evenly amongst ten cupcakes, and bake for around 18 minutes or until a clean knife comes out clean.

Let them cool FULLY, and finish up with a dollop of coconut cream frosting.

Carrot Cake Cupcake with Coconut Cream Frosting Gluten Free and Paleo glutenfreeskinny.net

Comments

  1. Melissa says

    Is there a way to print your recipes without using so much paper? I wanted to print this recipe but it was going to be 5 pages! Can you add a “print friendly” version so that it fits on 1 page? That would be awesome!

  2. Melissa says

    I made these today as written except I added 2 TB unsweetened coconut shreds to the batter. I got 11 cupcakes and I think next time I’ll bake them at 350 degrees. They seemed to be taking forever to get done at 325. I made a frosting out of Earth Balance Coconut Spread, powdered sugar and unsweetened coconut milk (the boxed kind). OMG! These are amazing !!!!! The have the taste and texture of REAL carrot cake !!! And I’m SUPER pickey about my baked goods recipes! Amazing! Love them !!!!
    Thank you!!!! I know I could pass these off to my gluten/dairy lovers without a clue!

    • says

      Thank you so much!! The way you made the frosting sounds delicious. And I just love when you can say with confidence- “I can fool those non gluten free people.”!! Thanks again so much for taking the time to write your feedback and suggestions. Greatly, greatly appreciated.

      • Melissa says

        lol….my 20 yr old daughter loved these too! I had made them to stick in the freezer and she ate half my stash! So I brought her to the kitchen and taught her how to make them so that I could restock ! So, making 2 batches in 2 days says a lot! I could get REAL fat if I ate as many of these as I want to !! ha ha ha

        • says

          That’s great! They are not that bad. I think a regular cupcake is around 450 calories. And these have GOOD STUFF in it. Thanks so much for sharing. You should take pictures and share! Thank you. Thank you.

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