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. Slideshow:  Carrot Cake Recipes 

Emily Farris
August 2014

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© Emily Farris

Recipe Summary

active:
15 mins
total:
35 mins
Yield:
Makes 12 cupcakes or 24 mini cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325º. In a large mixing bowl, combine the almond flour, baking soda, cinnamon and salt.

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  • 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.

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