Description
These moist and tender carrot cake cupcakes offer a nutritious twist on a classic dessert. Using a blend of gluten-free flours, fresh grated carrots, and wholesome avocado oil, this recipe delivers a perfect crumb without sacrificing texture. Naturally dairy-free and highly customizable, these handheld treats are infused with warm spices like cinnamon, ginger, nutmeg, and cloves, making them an ideal, energizing snack for any occasion.
Ingredients
1 1/4 cups (155g) gluten-free 1:1 baking flour
3/4 cups (84g) super fine almond flour
1/4 cup (30g) coconut flour
1 cup (100g) finely grated carrots
2 tbsp flax meal + 6 tbsp water (mixed to create flax eggs)
1/2 cup (110g) avocado oil
1 cup (240g) unsweetened almond milk
1 cup (200g) brown sugar or coconut sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Instructions
Preheat your oven to 350°F and line a standard cupcake pan with twelve paper liners.
Prepare the flax eggs by mixing the flax meal with warm water and allowing it to gel for ten minutes.
Grate the carrots using the fine setting on your grater, then press them firmly between paper towels to extract moisture.
In a large bowl, whisk together the gluten-free flour, almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a separate bowl, whisk together the avocado oil, almond milk, sugar, and the prepared flax eggs until smooth.
Fold the dry ingredients into the wet ingredients until just combined.
Gently fold in the grated carrots.
Divide the batter evenly among the twelve prepared muffin cups.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool completely before serving.
Notes
Ensure you squeeze the moisture out of the grated carrots to keep the cupcakes light and fluffy. You can substitute the avocado oil with melted coconut oil if preferred; just ensure the coconut oil isn’t too hot when mixing. These cupcakes store well in an airtight container at room temperature for 3 days or in the refrigerator for up to a week.
- Prep Time: 20
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 cupcake
- Calories: 245
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg