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Carrot Cupcakes

There is nothing better than a fresh, homemade Carrot Cupcake. There is a huge difference when you use fresh grated carrot and make your own cream cheese frosting. Of course if cream cheese ain't yo thang, regular vanilla frosting will do the job! This recipe can be made with regular wheat flour as well as modified to be vegan!

Funny story, I went to go pull some carrot greens from my garden to add a nice hint of color and I pulled this itty bitty baby carrot out! Look how cute it is! But now I feel bad that he shall grow no more but glad to know I'm growing something out there.

Carrot cupcakes are an all time favorite of mine! I mean, we all know how much I love vegetables I even eat them with my sweets! Before I was gluten-free, carrot cake was my go-to pick and had never even attempted to make them on my own because why make them when you can just buy them made? So when I made them on my own for the very first time, HOLY COW did my eyes pop. Just something about fresh that makes all the difference. Even the cream cheese frosting tastes loads better but again you can use regular vanilla frosting if cream cheese is just too much. Which I can admit sometimes I'd rather have vanilla so it's really what you're into.

And speaking of modifications, I use milk in this recipe which can be substituted cup for cup for rice milk, almond milk, or soy milk if you are lactose intolerant, vegetarian, or vegan. My gluten-free flour has dry milk in it so you can use either regular wheat flour or another gluten-free flour blend such as Bob's Red Mill. Finally, the frosting is obviously full of dairy but I have seen plenty of non dairy alternatives in the store so take your pick!


Makes 24

3 cups All-Purpose Gluten-Free Flour or regular wheat flour

1 tblsp baking powder

1 tblsp baking soda

1 tsp xanthan gum (leave out if using regular wheat flour)

1 1/2 tsp salt

1 tbslp ground cinnamon

2 tsp ground ginger

1/2 tsp ground nutmeg

2/3 cup coconut oil

1 cup agave nectar

1 cup milk (or rice, soy, almond)

1 tblsp vanilla extract

3 cups grated carrots


1. Preheat the oven to 325 degrees F and line 2 standard muffin tins with paper liners.

2. Whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon, ginger, and nutmeg.

3. Add the coconut oil, agave nectar, milk, and vanilla extract. Mix until a thick batter forms. Fold in the grated carrots and evenly distribute throughout.

4. Evenly pour the batter into the prepared muffin tins, almost filling each cup. Bake the cupcakes for 14 minutes, turn 180 degrees and bake another 11 minutes or until a toothpick inserted comes out clean.

5. Let cupcakes cool in tins for at least 20 minutes and make sure they are completely cool before frosting. Enjoy!

Cream Cheese Frosting


1 8oz package of cream cheese, brought to room temperature but not completely warm

1 cup sugar

1/8 tsp salt

1 tsp vanilla extract

1 1/2 cups heavy cream


1. Whip the heavy cream in a stand mixer with the whisk attachment on medium speed until stiff peaks form.

2. In a separate bowl mix together the cream cheese, sugar, salt, and vanilla extract until completely incorporated.

3. Add the cream cheese mixture to the heavy cream and whisk until fully combined.

4. If you find the frosting is a little too soft for piping, place in the refrigerator covered with plastic wrap for about 15-20 minutes. Decorate your cupcakes!

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