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Carrot Cake Cupcakes

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“I've been wanting to make gluten free Carrot Cupcakes for a while now. When I think of spring, I think of carrot cake and when I think of picnics and potlucks I think of carrot cake cupcake yumminess. http://www.elanaspantry.com/carrot-cake-cupcakes/”
READY IN:
28mins
SERVES:
4-6
YIELD:
10 cupcakes
UNITS:
US

Ingredients Nutrition

  • 1 12 cups blanched almond flour
  • 12 teaspoon celtic sea salt
  • 12 teaspoon baking soda
  • 12 tablespoon cinnamon
  • 3 eggs
  • 2 tablespoons grapeseed oil
  • 14 cup agave nectar
  • 1 12 cups carrots, grated
  • 12 cup pecans, chopped

Directions

  1. In a large bowl, combine almond flour, salt, baking soda and cinnamon.
  2. In a separate bowl, mix together eggs, oil and agave.
  3. Stir carrots and pecans into wet ingredients.
  4. Stir wet ingredients into dry.
  5. Scoop a heaping ¼ cup batter into lined muffin tins.
  6. Bake at 325° for 18 to 22 minutes.
  7. Cool to room temperature and spread with creamy cream cheese frosting.
  8. Serve.

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