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This is a side view of a carrot cake cupcake topped with cream cheese frosting and sprinkled with cinnamon. The cupcake sits on a white counter with more cupcakes blurred in the background. The paper cupcake liner is peeled off the cupcake revealing the fluffy cake. Recipe
GF Gluten-Free VG Vegetarian

Healthy Carrot Cake Cupcakes

Healthy Carrot Cake Cupcakes are perfectly sweet, gluten free, moist and delicious!! Topped with cream cheese frosting, they are perfect!

Prep: 15 minCook: 20 minTotal: 35 min
Servings: 9 1x

Ingredients

Carrot Cake Cupcakes:

Cream Cheese Frosting:

  • 1/2 cup salted butter, room temperature
  • 8 oz. cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons agave nectar
  • ground cinnamon, for sprinkling on top

Instructions

  1. Preheat oven to 350F.
  2. Whisk together the butter, coconut sugar, eggs, and vanilla.
  3. Add the almond flour, oat flour, baking powder, ground ginger, cinnamon, and salt.
  4. Whisk until everything is combined.
  5. Fold in the shredded carrot and chopped walnuts.
  6. Place liners in your muffin tins.
  7. Use an ice cream scooper to scoop the batter into each muffin tin until they’re almost all full. They don’t expand or rise too much, so feel free to make them pretty full.
  8. Bake for 20 minutes, until the top is golden brown.
  9. Remove from oven and allow the cupcakes to cool in the pan for 10 minutes.
  10. Transfer the cupcakes to a cooling rack and allow to come to room temperature.
  11. In a medium bowl, use an electric mixer to cream together the frosting ingredients: butter, cream cheese, agave nectar, and vanilla.
  12. Whip them on high until fluffy, about 1 minute.
  13. Transfer the frosting to a plastic baggie and cut off one corner.
  14. Squeeze the bag to frost each cupcake and sprinkle the tops with ground cinnamon.
  15. Store in the fridge.

Nutrition Info:

  • Serving Size: 1 cupcake
  • Calories: 347
  • Sugar: 9.8g
  • Sodium: 313mg
  • Fat: 30.8g
  • Saturated Fat: 15.9g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 13.9g
  • Fiber: 1.3g
  • Protein: 5.9g
  • Cholesterol: 105mg
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