Gluten-Free Carrot Cake Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, moist gluten-free carrot cake cupcakes made with almond flour, warm spices, and topped with cream cheese frosting. Tender and flavorful, these are perfect for celebrations or everyday dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 ½ cups almond flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 2 eggs
- ¼ cup coconut oil, (melted)
- ⅓ cup honey
- 2 teaspoon vanilla extract
- 1 cup shredded carrots
- ½ cup pecans, (chopped)
- cream cheese frosting
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 29mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 237mg
- Calcium
- 71mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 29MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.