Recipes Gluten-Free Carrot Cake Cupcakes 2 Reviews 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. By Emily Farris Updated on August 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Emily Farris Active Time: 15 mins Total Time: 35 mins Yield: Makes 12 cupcakes or 24 mini cupcakes Ingredients 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 Directions Preheat the oven to 325º. In a large mixing bowl, combine the almond flour, baking soda, cinnamon and salt. 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. Meanwhile, in a large bowl or stand mixer, whip together the butter, cream cheese and powdered sugar until smooth. 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. Rate it Print