Inside: These gluten-free carrot cake cupcakes are moist, delicious, and perfect for a spring celebration! Not only are they gluten-free, but they’re also grain-free, low-carb, sugar-free, and on plan for Trim Healthy Mama. You won’t regret baking these guilt-free carrot cake cupcakes!
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I’ve always had an affinity toward carrots.
Perhaps I’ve been drawn to them because of their natural sweetness.
Or maybe it’s because my body has always just intuitively known that carrots are incredibly healthy.
But, if I had to guess, I think I’ve loved carrots since I was a little girl because I’m a “carrot top” myself.
True, I disliked being a natural redhead for most of my childhood. But when my 6th grade teacher first introduced Anne of Green Gables to me when I was 12 years old, the tables started turning on my angst for being born with carrot-colored hair.
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When I watched Gilbert Blythe flirt with Anne by calling her “carrots” in Kevin Sullivan’s 1980s Anne of Green Gables mini series (the one and only “real” Anne depiction I acknowledge, by the way), the rest was history. I became more confident in my carrot top while watching Anne grow to love her own.
Now, in my mid-40s, I lament that my “carrot” hair–like Anne’s went on to do–has darkened to a deep auburn.
I diverge.
You came here to find a recipe for gluten-free carrot cake cupcakes–not to read about my entire life’s obsession with my all-time favorite literary heroine. The moral of the story is this: Like orange-colored heads, orange-colored vegetables are well worth getting to know.
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These gluten-free carrot cake cupcakes are truly healthy.
The beauty of these particular gluten-free carrot cake cupcakes is that they’re not only gluten-free but they’re genuinely healthy. While these cupcakes may indeed taste like dessert, there is no reason why you can’t indulge yourself and eat them for breakfast. You could even eat them for dinner!
Many gluten-free foods are “faux” healthy.
Many gluten-free alternatives are what I like to call “healthy food dupes.” Those unfamiliar with the gluten-free lifestyle may make the mistake of thinking something labeled “gluten-free” is better for you simply because it’s gluten-free. Sadly, that could not be any further from the truth.
Many store-bought gluten-free foods are chock full of sugars, starches, and fillers that can spike your blood sugar just as easily–if not more, in some cases–than their gluten-full counterparts.
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My growing children can handle more sugar and simple carbs than my middle-aged body can, so I do allow them to bake with gluten-free baking mixes and sugar on occasion.
However, after gaining 30 pounds after my fourth child was born back in 2017 and experiencing the symptoms of insulin resistance, I knew I had to make a drastic change.
I realized I could either choose to learn how to eat a low-glycemic diet now–or be forced to eat this way later. I chose to begin following the Trim Healthy Mama eating plan in earnest (something I had dabbled in since 2012), and I’ve not looked back.
I lost the excess weight, and I stabilized my blood sugar. My sugar cravings ceased, and I noticed my energy levels increasing. I’ve not desired to go back to a diet full of sugars and starches since.
After learning I could eat this way and not give up sweet like these carrot cake cupcakes, I was sold!
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These cupcakes are made with nutritious ingredients.
Made with almond flour and sugar-free sweetener–not to mention carrots and eggs–these gluten-free cupcakes are full of ingredients you can be proud of consuming. Seriously, these cupcakes come with permission to release any food-based shame.
Like I always like to tell my Trim Healthy Mama clients: Your worth is not in your weight–or what you eat for that matter. But it feels great to know you can choose to nourish your body with foods that will give you energy and aid in greater health!
And, you can fuel your body with nutritious ingredients while satisfying your sweet tooth at the same time!
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These gluten-free carrot cake cupcakes are versatile enough to work for a variety of diets.
- Gluten-Free: These carrot cake cupcakes are naturally gluten-free, catering to individuals with gluten sensitivities or those adhering to a gluten-free diet.
- Keto-Friendly: This recipe is tailored for those following a ketogenic diet. It’s low in carbohydrates and rich in healthy fats from eggs and almonds. Note: You will need to opt for a keto-friendly frosting if you desire to frost the cupcakes. I recommend this sugar-free cream cheese frosting.
- Diabetic-Friendly: With minimal carbohydrates and a focus on whole, nutrient-dense ingredients, this recipe is a smart choice for individuals managing diabetes. It helps maintain stable blood sugar levels.
- Dairy-Free: This recipe is naturally dairy-free. If you follow a dairy-free diet and want to frost the cupcakes, be sure to choose a dairy-free cake icing. (Note: This icing is not sugar free, but this one is.)
- Trim Healthy Mama: These gluten-free carrot cake cupcakes align with the THM plan as a S (Satisfying) recipe due to the healthy fats from eggs and almond flour. The recipe is also sugar free, which is a huge component of the THM plan.
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Gluten-Free Carrot Cake Cupcakes
These gluten-free carrot cake cupcakes are fantastic when paired with a cream cheese frosting. I recommend this one, but any cream cheese frosting you prefer will taste fabulous.
Ingredients
For the cake:
- 1 1/2 cups almond flour
- 2 tsp. cinnamon
- 1/2 tsp. cardamom
- 1/2 tsp. nutmeg
- 1 tsp. sea salt
- 3/4 tsp. baking powder
- 2 tbsp. coconut oil
- 1 egg
- 2 T. Pyure (or THM Gentle Sweet)
- 1 medium carrot shredded
- 1/4 c. almond milk
For the frosting:
Instructions
- Stir all dry ingredients together in a medium mixing bowl.
- Add remaining ingredients and continue mixing until smooth.
- Pour into 6-cup cupcake pan (or into an 18 count mini cupcake pan). Bake at 350 for 20 minutes (mini cupcakes for 10-12 minutes).
Notes
I hope you’ll enjoy these gluten-free carrot cake cupcakes as much as I do!
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