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–+ servings
Grain-Free Carrot Cake Cupcakes

Gluten-Free Carrot Cake Cupcakes

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Servings 12 cupcakes

Ingredients
  

  • 1½ cups almond flour
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 eggs
  • 1/3 cup pure maple syrup
  • 1/4 cup melted coconut oil
  • 1½ cup grated carrots
  • 2/3 cup chopped walnuts
  • 1/3 cup raisins

Dairy-Free Cream Cheese Frosting

  • 1 (8oz) package of dairy-free cream cheese (I used Tofutti)
  • 3 tbsp pure maple syrup
  • 1/4 tsp vanilla extract

Instructions
 

  • Preheat the oven to 325 degrees. In a large bowl, whisk together the almond flour, salt, baking powder, cinnamon, nutmeg, eggs, maple syrup, and coconut oil. Whisk until there are no clumps.
  • Next, add the carrots, walnuts, and raisins. Use a wooden spoon to stir it all together until evenly combined.
  • Spray your muffin tin with non-stick spray (if you aren't using cupcake liners), then spoon the batter into the muffin tray, filling them 3/4 of the way full. Then bake for 20-23 minutes, until you can insert a knife in the center and it comes out clean.
  • While the cupcakes are cooling, make the cream cheese frosting. In a medium size bowl, combine the vegan cream cheese, vanilla extract, and maple syrup. Use a hand mixer to whip the frosting until it is smooth and creamy.
  • Use a small spatula to smear about 1 tbsp of the frosting on each cupcake.
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