Healthy Carrot Cake Cupcakes with almond flour (gluten-free, dairy-free)

Sharing a recipe for healthy carrot cake cupcakes that are made with almond flour! They’re gluten-free, dairy-free, and absolutely delicious.

Hi friends! How’s the week going? Thank you so much for all of your wonderful feedback and sharing your experiences with me in the alcohol post. I’m happy it resonated with ya and it’s always nice to hear you’re not alone in making these kinds of decisions.

We’ve been doing the usual routine around here: in the dance and gymnastics and school stuff for the girls, getting Fit Team workouts ready to go out next week, and also getting things ready for our 6-week group coaching. All of the details will be posted here on the blog Tuesday am! If you want early access, make sure you’re on my email list. 

Lately, we’ve also been eating a looootttttt of cupcakes, and if you try this recipe, you will, too. They’re SO SO GOOD. 

I don’t typically make carrot cake, just because it can be kind of labor-intensive for a cake. Something about the thought of shredding carrots always deters me. This recipe convinced me to do this more often, because carrot cake is one of my very favorites. These healthy carrot cake cupcakes are absolutely perfect for spring, Easter brunch, and outdoor get-togethers. They’re made with almond flour (and some secret ingredients) and you can top them with a delicious dairy-free cream cheese glaze.

Special thanks to Mia for developing this recipe! She sent it over, the girls and I tested it out, and I took the pics below. 🙂

Please let me know if you give this one a try!

Healthy Carrot Cake Cupcakes with almond flour (gluten-free, dairy-free)

Ingredients

1 cup Blanched Almond Flour (can also use cashew flour)

¼ cup Finely Ground Coconut Flour

1 tsp Baking Soda

½ tsp Sea Salt

1 tsp Cinnamon

1 tbsp flaxseeds, ground

90g sweet potato, mashed from fresh or canned puree

1 tbsp Extra Virgin Olive Oil

3 Eggs

¼ cup Maple Syrup

2 large Carrots, finely grated 

* If you like raisins in your carrot cake, add 1/3 cup golden raisins. You can also add 1/4 cup chopped pecans

Instructions

Preheat the oven to 350ºF. Line cupcake tins with unbleached, parchment papers. Set aside. 

Add the dry ingredients: almond flour, coconut flour, baking soda, salt, cinnamon and flax seeds in a mixing bowl and mix with a fork.

In another bowl mix the wet ingredients: sweet potato, oil, eggs, maple syrup and grated carrot. 

Combine the wet and dry ingredients together and stir until well mixed. Don’t overmix.

Ladle the mix into the tins until each well is ⅔ full. Bake for 30 minutes or until a toothpick comes out clean when inserted in the center of the cupcake.

Once cupcakes are completely cool, optional drizzle with cream cheese glaze.  Recipe below. 

Tips: Mini cakes can be refrigerated in an airtight container for up to four days. Freeze for up to three months.  Delish with some grass fed ghee. 

Optional dairy-free cream cheese glaze:

– 2 tbsp lactose free cream cheese or dairy-free Kite Hill Cream cheese

– ¼ tsp lemon juice

– ½ tsp vanilla extract

– 1 cup organic powdered sugar (sifted)

– 2 tbsp dairy free milk of choice

Combine the cream cheese, lemon juice and vanilla extract.  Whisk in organic powdered sugar.  Once the mixture is dry and clumpy, add dairy free milk 1 tbsp at a time, whisking until smooth and desired consistency. Depending on your altitude and humidity, you may need more or less milk.  Drizzle over cupcakes and serve.  

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So tell me friends: what’s your favorite cake flavor or cupcake combo?

Mine is funfettit cake with chocolate buttercream. The best. 🙂

Have a great day and I’ll see ya in the morning with Friday Faves!

xo

Gina

More of my favorite healthier dessert options:

10 healthy gluten-free dessert recipes

Raw brownies

Crunchy almond butter chocolate bars

Banana nice cream protein bites

Healthy strawberry crumble with coconut whip

Homemade copycat Reese’s