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Gluten-Free Carrot Cake Cupcakes

These dense, gluten-free carrot cake cupcakes are topped with an easy cream cheese frosting and can be made up to 2 days in advance.

  • Total Time:
  • Servings: Makes 12 cupcakes or 24 mini cupcakes

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  • 1 1/2 cups almond flour
  • 3/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 3 eggs
  • 2 tablespoons vegetable oil
  • 1/4 cup maple syrup
  • 2 cups grated carrot
  • 3/4 cup finely chopped pecans
  • 8 ounces cream cheese
  • 1/4 cup unsalted butter
  • 1 cup confectioners' sugar


  1. Preheat the oven to 325º. In a large mixing bowl, combine the almond flour, baking soda, cinnamon and salt.
  2. In a separate bowl, whisk together the eggs, oil, and maple syrup. Stir in the carrots and 1/2 cup of the pecans and add into the dry ingredients. Stir to thoroughly combine. Pour the batter equally into a paper-lined cupcake tin. Bake for 20 minutes, or until a toothpick stuck in the center comes out clean, then set aside and cool in the tin for 30 minutes.
  3. Meanwhile, in a large bowl or stand mixer, whip together the butter, cream cheese and powdered sugar until smooth.
  4. Once the cupcakes are completely cooled, spread with frosting and sprinkle with 1/4 cup of chopped pecans and serve.

Make Ahead

Cupcakes can be stored in an airtight container for up to 2 days.

Contributed By Photo © Emily Farris Published August 2014

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