A Dash of Ginger :: Delicious Carrot Cake Cupcakes (Gluten Free)

One of my most favorite "things" about the holidays is coming up with delicious treats to bake and share with my loved ones.

Each year for the various different holidays, I try and create a new concoction. I look forward to finding just the right idea and making it my own. When I am trying recipes, I usually tie a few different recipes together, then make modifications to create my own. Is this cheating? I am not sure, but usually I am pretty pleased with the result. Adding my own flare ensures that I am making a treat that I will certainly enjoy. Because after all, I've gotta love it too! Right?!

This brings me to my next point. I have a pretty severe gluten intolerance which of course can hinder my sweet tooth. So, when I bake I always use gluten free ingredients (And to be honest, no one ever notices...seriously. Because there are those out there if you tell them it's gluten free, paleo, or whatever, they will steer clear thinking the treat won't be tasty...Their loss though, right?!) And actually, these cupcakes are Paleo as well (minus the frosting). So these are a double whammy of healthier-ness.

These particular cupcakes were made for Easter, and they were a huge hit. I also made lemon coconut (which lemon is my most favorite flavor, but in truthfulness, they didn't turn out quite as delicious as I would have hoped, so I am not sharing the recipe.)

So here it goes, the recipe you have been waiting for...

• Prep time: About 15-20 minutes 
• Baking time: 20 minutes 
• Yields about 12 regular sized cupcakes
• Nutritional Information: Sorry, but I am not a scientist. :) 

Ingredients (Cupcakes)

1   cup almond flour (you can also use all-purpose GF flour -- it might alter the recipe slightly) 

1/2  cup coconut flour (or you can do the full 1 1/2 cups of almond flour -- I like the combo though)

3/4  tsp baking soda 

2  tsp ground cinnamon (leave this out though to sprinkle on top of frosting...yum!) 

1  tsp sea salt 

3  eggs 

2  tbsp vegetable oil (or another bland oil) 

1/4  cup real maple syrup

2  cups grated carrots 

1/4  cup finely chopped pecans 

Additional: You can also add in raisins 

Ingredients (Frosting)

8  ounces reduced fat cream cheese (room temperature)
1/4  cup solid coconut oil (I like to substitute coconut oil for butter)
1  cup powdered sugar

1. Pre-heat oven to 325 degrees
2. In a large mixing bowl add in the flour, baking soda, cinnamon & salt 
3. In a separate bowl whisk the eggs, oil, and maple syrup, then add in the carrots and pecans. Once combined, add to the dry ingredients and stir together 
4. Scoop the batter (I use a measuring spoon) into the cupcake tins and fill about half way. Bake for 20 minutes. 
5. While the cupcakes are cooling, begin to make the frosting. With an electric mixer, combine the semi-melted coconut oil, cream cheese and powdered sugar. Continue to mix until the frosting is combined and of consistent texture (usually about a minute). 
6. Once the cupcakes are cooled (this is important as you don't want the frosting to melt off the cupcakes) begin to frost them. I use a frosting gun (not sure what else to call it, HA!) in effort to evenly spread the frosting and make them look extra pretty. Once you are done frosting them, you can add a garnishment --I added cinnamon, but you could also add grated carrots or even pecans. The choice is yours. 
7. Enjoy! 

I hope your cupcakes come out as yummy as mine! I would love to hear your feedback, so leave me some love below. Thanks!