Gluten-Free, Refined Sugar-Free Mini Carrot Cake Cupcakes



  • 1/3 pound carrots, peeled and cut into chunks plus 3 tablespoons water
  • 1/3 teaspoon salt
  • 1 cup almond flour
  • 1/2 teaspoon baking soda
  • 1/3 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 3 tablespoons maple syrup
  • 2 tablespoons coconut oil, melted
  • 1 organic egg or egg-replacer equivalent
  • 1 teaspoon vanilla extract
  • 1/4 cup golden raisins
  • 1/4 cup chopped walnut or pecans
  • 1/4 cup shredded coconut


  • 1/3 cup cream cheese
  • 2 tablespoons butter
  • 3 tablespoons maple syrup (or more to taste)
  • 1/4 teaspoon vanilla extract



  • Preheat oven to 350 degrees and line a mini cupcake pan with 12 liners.
  • Steam carrots in a microwave-safe bowl with the 3 tablespoons of water for about 5-7 minutes, checking every few minutes to see if they are ready. Place carrots and cooking water in a food processor and puree.
  • Combine almond flour, baking soda, salt, cinnamon, nutmeg and ginger in a bowl. Stir together maple syrup, coconut oil, egg or egg replacer and vanilla in another bowl.
  • Mix the wet ingredients into the dry and then fold in carrots, raisins, nuts and coconut. Divide batter among muffin tins and bake 16-20 minutes or until set in center. Remove to wire rack to cool.


  • In the bowl of a stand mixer or with a handheld paddle mixer, beat together cream cheese, butter, maple syrup and vanilla until incorporated and fluffy.

Yield: 12 mini cupcakes

Photo and recipe credit:

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