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Gluten-Free Carrot Cake Cupcakes

  • ACTIVE: 15 MIN
  • SERVINGS: Makes 12 cupcakes or 24 mini cupcakes
  • FAST

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.

  1. 1 1/2 cups almond flour
  2. 3/4 teaspoon baking soda
  3. 2 teaspoons ground cinnamon
  4. 1 teaspoon kosher salt
  5. 3 eggs
  6. 2 tablespoons vegetable oil
  7. 1/4 cup maple syrup
  8. 2 cups grated carrot
  9. 3/4 cup finely chopped pecans
  10. 8 ounces cream cheese
  11. 1/4 cup unsalted butter
  12. 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.
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