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Gluten Free Carrot Cake Cupcakes | Living Your Best Healthy Life

This is a tribute to one of my favorite websites:

I love her gluten free recipes. They always work out. She's taken the guess-work and experimentation out of the process for me - and for that - I am deeply appreciative.

I adjusted the recipe just a tiny little bit, because...that's what I do. I'll post the recipe as I made it with Elana's ingredients in ().

Gluten Free Carrot Cake Cupcakes


1 1/2 cups Almond Flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 Tablespoon Cinnamon

3 eggs

2 Tablespoons Coconut Oil (Grapeseed oil)

1/4 cup honey (agave)

1 1/2 cups grated carrot

1/2 cup chopped walnuts (pecans)


In a large bowl, combine almond flour, salt, baking soda, and cinnamon.

In a smaller bowl, combine eggs, oil, honey and mix to well-blended. Add in the carrots and walnuts. Mix well.

Add the wet ingredients into the dry, and stir to combine.

Place 1/4 cup batter into lined baking cups. Bake at 325 ° for 18 - 22 minutes.

Cool then frost with Cream Cheese Frosting.



3/4 cup heavy cream

1 cup cream cheese

1/4 cup honey (agave)

1 Tablespoon Almond Extract (Vanilla)

1/4 teaspoon cinnamon


Whip heavy cream until stiff

In a separate bowl, whip cream cheese until smooth, then blend in honey, almond extract, and cinnamon.

Carefully stir in whipped heavy cream, folding to combine, but careful not to over mix.

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