Fluffy Grain-Free Carrot Cake Cupcakes
So my cake looked like the real life version of when a 3 year old tries to draw a cake. It could’ve easily been a Sesame Street character. Like maybe a sibling of Oscar in the trash can.
What you need to make Gluten Free Cupcakes
- Cassava flour–this is key to a gluten-like cake (without the gluten of course.)
- Coconut Flour – I find this helps my cassava flour go further and gives a tighter crumb
- Organic cane sugar or coconut sugar
- Cream of tartar – this helps make up for the lack of baking powder
- Baking soda
- 3/4 cups avocado oil – I’ve used coconut oil and they still come out well, but I prefer this texture
- 2 tbsp honey – adds moisture
- eggs – for obvious baking reasons
- Cinnamon – helps boost the carrot flavor!
- Grated carrots… duh
- Full fat coconut milk, or another non-dairy milk
1 teaspoon vanilla (you can leave this out but why would you?
Tips for making Fluffy Grain Free Carrot Cake Cupcakes
Use room temperature eggs! This matters!
Beat your sugar and eggs well so that the sugar is fully dissolved
You can sub another liquid oil for the avocado oil, but I have not tested that yet
Use either parchment baking cups, or grease and flour your cupcake tins to prevent sticking.
Fluffy Grain Free Carrot Cake Cupcakes
These Fluffy Grain Free Carrot Cake Cupcakes are the perfect gluten free cupcake treat for spring!
- 1 1/4 cup cassava flour
- 1/4 cup coconut flour
- - 1 tsp cinnamon
- - 1 teaspoon baking soda
- - 1 teaspoon salt
- - 3/4 cups organic cane sugar
- - 2 tbsp honey
- - 2 large eggs
- - 3/4 cups avocado oil
- - 1/4 teaspoons cream of tartar
- 1 teaspoon vanilla
- - 1/4 cup full fat coconut milk
- - 1.5 cups finely grated carrots
- 1/3 cup shredded coconut optional
- 8 ounces dairy-free cream cheese softened
- 1/4 cup pure maple syrup or agave
- 2 tbsp coconut oil
Preheat oven to 325 degrees Fahrenheit. Line a cupcake tray with 10-12 cupcake liners
Sift together cassava flour, coconut flour. sugar, baking soda, cinnamon, and salt.
In a separate bowl beat eggs, honey, and sugar with an electric mixer until well creamed. Add avocado oil and continue to beat well, about 2 minutes. Stir in cream of tartar, vanilla, and coconut milk.
Make a well in the dry ingredients and add in the wet, mixing well.
Fold in the grated carrots and coconut.
Spoon the batter into the muffin tins about 3/4 of the way full.
Bake for 25 minutes, or until a knife comes out clean.
Cool on a wire rack and then frost.
To make the frosting, beat cream cheese in a mixer until fluffy, then add in maple syrup and coconut oil and beat until well combined.