Lighter Gluten-Free Carrot Cake Cupcakes Frosted

Print Recipe

Ingredients

3 eggs
2/3 cup cane sugar
2 tablespoons apple cider vinegar
1/4 cup unsweetened applesauce
2 tablespoons oil (light olive oil is my fave)
2 teaspoon vanilla extract
2-1/4 cups almond flour
1/4 cup tapioca flour
2 teaspoons baking powder
2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon dried ginger
1/2 teaspoon salt
1/3 cup golden raisins
1/2 cup shredded carrots
1/4 cup shredded coconut

Cream Cheese Frosting:

8 ounces cream cheese
1/4 cup butter
1 teaspoon lemon juice
1 teaspoon vanilla extract
dash salt
1-1/4 cup powdered cane sugar

Instructions

Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners and spray with non-stick cooking spray or grease the muffin tin.
In a food processor, the chopper cup of an immersion blender, or a cheese grater, shred 1/2 cup of carrots.
In a large mixing bowl or standing mixer, combine the wet ingredients, including eggs, cane sugar, light olive oil, applesauce, apple cider vinegar, and vanilla extract, and whisk until well combined.
Add the dry ingredients, including almond flour, tapioca flour, baking powder, cinnamon, nutmeg, dried ginger, and salt. Mix just until combined.
Gently fold in the golden raisins, shredded carrots, and shredded coconut until evenly distributed in the batter.
Evenly distribute the batter in 12 muffin cups, filling each cup about 3/4 full.
Bake in the preheated oven for 25-28 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the edges and tops of the muffins have turned a light golden brown.
Remove the moist cupcakes from the oven and allow them to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.
OPTIONAL: Bring a frying pan to medium heat and melt 1 teaspoon of butter. Add 1/3 cup of coconut and several pinches of salt. Continuously stir the coconut for several minutes until it is lightly toasted.
In a medium bowl, beat the cream cheese, butter, lemon juice, vanilla extract, and salt until smooth. Gradually add the powdered cane sugar and beat until creamy and well combined.
Once the cupcakes are completely cooled, frost them with the cream cheese frosting. Optionally, sprinkle with toasted coconut or pecans.

Video

Notes

Sweetness Level: The sweetness of these cupcakes can be adjusted to taste. Feel free to increase or decrease the amount of sugar.

Mix-Ins: You can customize these cupcakes by adding your favorite mix-ins, such as chopped nuts, dried fruit, or chocolate chips.

Cupcake Size: This recipe makes about 12 standard-sized cupcakes. Adjust baking time if using a different size of cupcake tin.