Go Back
Print Recipe

Gluten Free Almond Vanilla Carrot Cake Cupcakes

A twist on a classic - super moist, packed with carrots, and topped with dreamy cream cheese frosting
Prep Time40 minutes
Cook Time40 minutes
Cooling time15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Gluten Free
Keyword: almond, buttercream, carrot, carrot cake, cream cheese, cupcakes, muffins, vanilla
Servings: 24 cupcakes
Calories: 250kcal
Author: Amelia Farber

Equipment

  • Cupcake pans

Ingredients

For the cupcakes:

  • 6 large eggs
  • 1 1/2 Cups packed brown sugar
  • 1 Tbsp vanilla extract
  • 1/2 Cup melted salted butter
  • 1/2 Cup gluten free 1-1 flour mix with xanthan gum
  • 2 1/2 Cups almond meal/almond flour
  • 1/2 Cup flaxseed meal
  • 3 Tbsp arrowroot starch
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 2 Cups finely grated carrots on the small-hole side of a grater

For the cream cheese frosting:

  • 1 Cup salted butter room temperature
  • 2 8 oz packages cream cheese room temperature
  • 1 Cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 350° Fahrenheit. Line two cupcake pans with paper cupcake liners or grease with cooking spray, then set aside. In a medium bowl, whisk together the flour, almond meal, flaxseed meal, starch, salt, and baking powder, then set aside. In a large bowl, whisk together the eggs, brown sugar, vanilla, and butter until thick and blended. Grate the carrots using a grater or food processor with the grater blade until finely grated (not large gratings). Using a spatula, stir the grated carrots into the wet ingredients until combined. Dump the dry ingredients into the wet and stir together with the spatula. Spoon batter into cupcake cups - should be about 3/4 of the way full.
  • Bake cupcakes for 35-40 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Let cool completely before frosting.
  • While the cakes are cooling, make the frosting. Using an electric mixer, beat together your room temperature butter and cream cheese until lighter and fluffy. Add the powdered sugar and vanilla and continue to beat until smoother and fully blended. Spoon frosting into a piping bag and frost cooled cupcakes, or simply use a butter knife to frost. Then enjoy!