Carrot cake has long been one of my favorite desserts and I’ve always loved the idea of gluten free carrot cupcakes for portion control (when you see how much oil goes into a typical carrot cake recipe you’d know what I mean!). Spoiler alert: most carrot cake isn’t really “good” for you! This Gluten Free Carrot Cupcakes recipe, to the contrary, is a whole lot healthier!
Don’t get me wrong, it still has that decadent and iconic cream cheese frosting no respectable carrot cake would be caught naked and without. But using alternatives like fresh pineapple, coconut and yogurt, this recipe is as moist as any traditional carrot cake, without all the oiliness.
Check out all the fruit in this yummy recipe!
With all that yummy fruit, honey and yogurt, this gluten free carrot cupcakes recipe also doesn’t need as much sugar as you might expect. The price you pay for this healthier modification is only that the recipe works out better as cupcakes than it does in a large cake format. Not to say that you couldn’t bake this as a cake, but as with any lower fat recipe, it is far easier to control the bake time and add extra support (i.e. no sinking!) in a smaller format.
Of course I have another amazing gluten free carrot cake recipe that you can bake in round cake pans or as a sheet cake and it.is.divine. So, if you have your heart set on CAKE rather than CUPcakes, I’ve got you covered.
And don’t you worry if you’re dairy-free (like I am!) — I’ve made both the cupcakes AND the heavenly cream cheese frosting dairy-free for you, so you can enjoy as many as you’d like.
So bust out the fruit and enjoy these gluten free Carrot Cupcakes without any of the guilt that comes with most carrot cakes. I know you’ll love the taste, so don’t feel bad about having two (or more)!
Gluten Free Carrot Cupcakes
Yield: 20-24 cupcakes, depending on size
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
2 cups carrots, peeled, grated and packed
1/2 cup shredded coconut (unsweetened or sweetened)
2 cups crushed fresh or canned pineapple, undrained
1/2 cup raisins or sultanas
1/4 cup honey or agave nectar
1/2 cup granulated cane or unrefined coconut palm sugar
1/4 cup vegetable oil of choice (safflower, sunflower, non-GMO canola ...)
1/4 cup vanilla yogurt (dairy or coconut, soy or almond)
Preheat oven to 325° F (convection) or 350° F (static) . Line 24 muffin cups with cupcake liners.
Peel, then grate carrots. Pack to measure to 2 cups.
In a large bowl, combine grated carrots with coconut, pineapple and raisins. Set aside.
In a large mixing bowl, beat eggs until light. Add honey and sugar, then beat until frothy. Stir in oil and yogurt.
Gradually mix in the Jules Flour, baking powder, baking soda and spices until well mixed. Fold in the carrot mixture.
Spoon batter into muffin cups, filling 2/3 - 3/4 full.
Bake for 20 minutes, then begin checking with a toothpick for doneness -- toothpick inserted into the center of a cupcake should come out with only dry crumbs attached, not wet. Cupcakes should also spring to the touch when done. For larger cupcakes, bake for 30 minutes or more.
Remove to cool completely on wire racks before frosting.