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Gluten-Free Carrot Cake Cupcakes
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5 from 1 vote

Gluten-Free Carrot Cake Cupcakes

Servings: 12 Cupcakes

Ingredients

  • 1 Cup Finely Shredded Carrot about 1 medium/large carrot
  • 1/2 Cup Apple Sauce Unsweetened
  • 1/3 Cup Oil Canola, Melted Coconut Oil, or Melted Butter
  • 2 tsp Apple Cider Vinegar
  • 2 tsp Vanilla Extract
  • 2 Eggs
  • 2 Tbsp Maple Syrup
  • 2 Tbsp Honey
  • 1/4 tsp Molasses optional- gives a deeper "brown sugar" flavor
  • 12 Large Medjool Dates Pitted (or 20 small pitted dates)
  • 1 Cup Namaste Gluten Free Flour Blend
  • 1 Cup Almond Meal
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp Cinnamon

Cream Cheese Frosting*

  • 1 8 oz Block of Cream Cheese softened to room temperature
  • 1/3 Cup Greek Yogurt
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Honey
  • 1 tsp Vanilla Extract
  • Pinch of Salt
  • Pinch of Cinnamon and Nutmeg
  • *use 1-2 Tbsp of powdered sweetener of choice if the frosting is not sweet enough for your tastebuds I like to stick to natural sweeteners whenever possible

Instructions

  • Preheat oven to 350f.
  • Place pitted dates in a small bowl and cover with boiling water. Allow to sit for 5-10 minutes while prepping other ingredients.
  • Using food processor or hand-held grater, shred the carrot into fine pieces and transfer to a skillet over medium heat. Sautee carrots with 1 tsp of coconut oil until softened, about 5 minutes. (This step helps the carrots "meld" with the cake batter during baking to create a more cohesive carrot cake texture.)
  • In medium bowl, whisk together the gluten-free flour, almond meal, baking soda, baking powder, salt, and cinnamon.
  • In small bowl using an immersion blender, or in a food processor, blitz the soaked dates with 1 Tbsp of the soaking liquid, as well as the apple sauce, oil, vinegar, and vanilla. After a smooth consistency is reached, pour into dry ingredients.
  • Add remaining ingredients (eggs, maple, honey, and molasses) to the other ingredients and stir to combine. Batter should be thick.
  • Using an ice cream scoop, fill greased cupcake liners 2/3 full and bake in preheated over for about 25 minutes or until toothpick comes out clean.
  • Makes 12 Cupcakes