Share a recipe for a healthy carrot cupcake made with almond flour! It’s gluten-free, dairy-free, and absolutely delicious.
Hi friends! How is the week? Thank you so much for all your great comments and for sharing your experiences with me on the alcohol post. I’m glad it resonated with you and it’s always good to hear that you’re not alone in making these kinds of decisions.
We’ve been doing the usual routine here: dancing, gymnastics, girls’ school stuff, preparing Fit Team workouts to go out next week, and also getting things ready for our 6-week group training. All details will be posted here on the blog on Tuesday morning! If you want early access, make sure you’re on my email list.
Lately we’ve also been eating a lot of cake, and if you try this recipe, you will too. They are very good.
I don’t usually make carrot cake, just because it can be labor intensive to make a cake. Something about thinking about chopping up carrots always discourages me. This recipe convinced me to do it often, because carrot cake is one of my favorites. These healthy and carrot cupcakes are absolutely perfect for spring, Easter brunch, and outdoor get-togethers. It’s made with almond flour (and some secret ingredients) and you can top it with a delicious dairy-free cream cheese layer.
special thanks for Mia To develop this recipe! I submitted it, the girls and I tested it, and took the pictures below. 🙂
Please let me know if you try this!
Healthy Carrot Cake with Almond Flour (Gluten Free and Dairy Free)
ingredients
1 cup blanched almond flour (cashew flour can also be used)
12 cups finely ground coconut flour
1 teaspoon baking soda
Half a teaspoon of sea salt
1 teaspoon cinnamon
1 tablespoon ground flaxseed
90gm sweet potato mashed fresh or canned mashed
1 tablespoon extra virgin olive oil
3 eggs
¼ cup maple syrup
2 large carrots, finely grated
*If you like raisins in carrot cake, add 1/3 cup golden raisins. You can also add ¼ cup chopped pecans
directions
Heat the oven to 350 degrees Fahrenheit. Cover cupcake cases with unbleached butter paper. Sit aside.
Add the dry ingredients: almonds, coconut, baking soda, salt, cinnamon and flaxseeds to a mixing bowl and mix them together with a fork.
In another bowl, combine the wet ingredients: sweet potatoes, oil, eggs, maple syrup and shredded carrots.
Mix wet and dry ingredients together and stir until well combined. Don’t get overly confused.
Scoop the mixture into the jars until each well is full. Bake for 30 minutes or until a toothpick comes out clean when inserted into the center of the cupcake.
Once the cupcakes are completely cool, optionally sprinkle them with cream cheese glaze. The description is below.
Tips: Cupcakes can be refrigerated in an airtight container for up to four days. Freeze for up to three months. Taste with some weed ghee.
Optional dairy-free cream cheese:
2 tablespoons lactose-free cream cheese or dairy-free Kite Hill cream cheese
– Half a teaspoon of lemon juice
– Half a teaspoon of vanilla extract
– 1 cup powdered organic sugar (sifted)
Two tablespoons of dairy-free milk
Combine cream cheese, lemon juice and vanilla extract. Whisk with organic powdered sugar. Once mixture is dry and lumpy, add dairy-free milk 1 tablespoon at a time, whisking until smooth and desired consistency. Depending on the altitude and humidity, you may need more or less milk. Sprinkle over the cupcake and serve.
printing press
Healthy Carrot Cake with Almond Flour (Gluten Free and Dairy Free)
Share a recipe for a healthy carrot cupcake made with almond flour! It’s gluten-free, dairy-free, and absolutely delicious.
- Preparation time: 10 minutes
- Cooking time: 25-30 minutes
- total time: 15 minutes
- fruit: 12 cake 1x
1 cup blanched almond flour (cashew flour can also be used)
Half a cup Finely ground coconut flour
1 teaspoon Baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
1 tablespoon ground flax seeds
90 grams Fresh or canned mashed sweet potatoes
1 tablespoon Extra virgin olive oil
3 egg
Half a cup Maple syrup
2 large carrots, finely grated
*If you like raisins in carrot cake, add 1/3 cup golden raisins. You can also add chopped pecans
Optional dairy-free cream cheese:
2 tablespoons lactose-free cream cheese or dairy-free Kite Hill cream cheese
– Half a teaspoon of lemon juice
– Half a teaspoon of vanilla extract
– 1 cup powdered organic sugar (sifted)
Two tablespoons of dairy-free milk
Heat the oven to 350 degrees Fahrenheit. Cover cupcake cases with unbleached butter paper. Sit aside.
Add the dry ingredients: almonds, coconut, baking soda, salt, cinnamon and flaxseeds to a mixing bowl and mix them together with a fork.
In another bowl, combine the wet ingredients: sweet potatoes, oil, eggs, maple syrup and shredded carrots.
Mix wet and dry ingredients together and stir until well combined. Don’t get overly confused.
Scoop the mixture into the jars until each well is full. Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center of the cupcake.
Once the cupcakes are completely cool, optionally sprinkle them with cream cheese glaze.
How to make dairy-free cream cheese:
Combine cream cheese, lemon juice and vanilla extract. Whisk with organic powdered sugar. Once mixture is dry and lumpy, add dairy-free milk 1 tablespoon at a time, whisking until smooth and desired consistency. Depending on the altitude and humidity, you may need more or less milk. Sprinkle over the cupcake and serve.
Notes
Tips: Cupcakes can be refrigerated in an airtight container for up to four days. Freeze for up to three months. Taste some herbal ghee.
Your friends tell me: What’s your favorite cake flavor or cupcake combo?
My is a funfettit cake with chocolate buttercream. Best. 🙂
Have a great day and see you in the morning with Friday Faves!
xo
Jenna
More of my favorite healthy dessert options:
10 healthy gluten-free dessert recipes
raw brownies
Crunchy chocolate bars with almond butter
Soft Banana Cream Protein Bites
Healthy strawberry crumbs with coconut shake
Imitation of Homemade Reese
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