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Colorful frosted cupcakes with sprinkles on white plate, with baking tray in background.
Print Recipe
5 from 1 vote

Gluten Free Carrot Cake Cupcakes

Prep Time10 minutes
Cook Time25 minutes
Course: Dessert, Desserts
Keyword: desserts
Servings: 12
Calories: 472kcal
Author: Lauren Less

Equipment

Ingredients

  • 1/3 cup olive oil
  • 3 flax eggs
  • 1 cup applesauce
  • 1/4 cup honey
  • 3/4 cup cashew milk (or dairy free milk of your choice)
  • 1 tsp vanilla extract
  • 3 cups gluten free flour blend
  • 3/4 cup coconut sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 3/4 tsp baking powder
  • 1 tbsp cinnamon
  • 1 1/2 cups carrots
  • 3/4 cup pecans, chopped
  • 1 container vanilla frosting
  • 1/2 cup sprinkles

Instructions

  • Gather your ingredients and preheat oven to 350°F.
  • Add wet ingredients to mixing bowl.
  • Mix in dry ingredients.
  • Stir in carrots.
  • Pour batter into muffin tray with cupcake liners. Fill each liner about 3/4 of the way with cupcake batter.
  • Bake for 20-25 minutes or until lightly browned.
  • Let unfrosted cupcakes cool at room temperature. Once cooled, frost each cupcake using a knife or a piping bag.
  • Optional to add fun sprinkles!

Nutrition

Calories: 472kcal | Carbohydrates: 75g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 460mg | Potassium: 132mg | Fiber: 5g | Sugar: 47g | Vitamin A: 2684IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg