Gluten-Free Carrot Cake Cupcakes With Coconut Flour
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Food Faith Fitness · by Taylor Kiser★ 4.5 (27)

Gluten-Free Carrot Cake Cupcakes With Coconut Flour

NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 12%
CARBS 53G55% OF CAL
4G FIBER46G SUGAR3G OTHER
FAT 18G43% OF CAL
11G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender, spiced carrot cake cupcakes made with coconut flour and topped with creamy cream cheese frosting. Light and naturally sweetened, they're a gluten-free take on a classic dessert.

dessertamericanbaked goodgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1/2 cup coconut flour (sifted, 45 grams)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs (at room temperature)
  • 2 tablespoons coconut oil (melted)
  • 1/2 teaspoon vanilla extract
  • 3/4 cup coconut sugar (packed)
  • 1 1/4 cups grated carrots
  • 4 ounces reduced-fat cream cheese (softened)
  • 1/4 cup butter (softened)
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar ( sifted)
PREP
15M
SODIUM
365MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.