she cooks…he cleans

Real food, gluten-free meals, and eclectic music!

Gluten-free Carrot Cupcakes with Maple Cream Cheese Frosting

We had a JAWS (Blu-Ray) viewing party over the weekend, so I made these tiny carrot cakes.  I can’t think of a thing to tie these events together, so I guess I fail at theme parties.

Incredible taste aside, my favorite thing about carrot cake is the interesting texture.  The recipe is so forgiving, you can throw about anything in there and it just works.  This version has pineapple, chopped dates, coconut flakes, and walnuts – which, with the grated carrot, add up to a lot of different textures and flavors bursting out with each bite.  Coconut oil keeps it all moist, and the not-too-sweet buttery frosting is…well, they don’t call it the icing on the cake for nothing!

Ingredients (12 cupcakes):

  • 1 cup almond flour (or 1/2 cup almond flour, 1/2 cup all-purpose gluten-free flour)
  • 1/2 cup coconut palm sugar
  • 1/2 cup shredded, unsweetened coconut
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 1 large carrot, grated (about 1 cup)
  • 8 ounces crushed pineapple (without the juice)
  • 2 eggs
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil, melted (walnut or almond oil also good)
  • 1/4 cup chopped dates or raisins
  • ~1/4 cup walnuts, chopped

Preheat oven to 350F.  Line a muffin pan with silicone baking cups (or greased paper baking cups).

In a large bowl, combine the dry ingredients (first 7 ingredients).  Add the grated carrot and toss to coat.

In the bowl of an electric mixer, combine the pineapple, eggs, maple syrup, and coconut oil; mix to blend.  Add the dry ingredients to the mixer bowl and mix, scraping down the sides of the bowl, until ingredients are well blended.  Stir in the nuts and chopped dates.

Divide the batter among the 12 baking cups.  Bake at 350F for 18-22 minutes, until lightly browned on top and a toothpick inserted into the cupcake comes out clean.  Remove from oven and allow to cool completely before frosting.

Frosting Ingredients:

  • 1 8-ounce package cream cheese, at room temperature
  • 4 tablespoons butter (preferably from grass-fed cows)
  • 1/4 cup amber maple syrup

Mix ingredients using an electric mixer until well-blended and creamy.

Movie night! And what a flick indeed! If you haven’t seen Jaws recently, definitely pick it up on Bluray. It looks and sounds incredible, and seeing it again will terrify you all over again. Fun!

Bob Dylan’s newest album- his 35th, releasing tomorrow is 50 years since his recording debut. Amazing, he’s been creating great art as long as I’ve been alive! His latest, Tempest is getting good reviews. We’ll give it a spin and let you know!

9 comments on “Gluten-free Carrot Cupcakes with Maple Cream Cheese Frosting

  1. Alex Boake
    September 10, 2012

    These look wicked good! Bookmarking for later, when I can have dairy and maple syrup again. Sigh. Haha.

    • She cooks...He cleans
      September 10, 2012

      Thanks, Alex. You are a brave woman to give up dairy and sweets for the Whole 30. Good luck!

  2. fbenario
    September 13, 2012

    “I can’t think of a thing to tie these events together, so I guess I fail at theme parties.”

    No, not at all. Rather, even more evidence you have sufficient backbone, self-esteem, and high intelligence to decide that you will NOT follow the established, mainstream, ‘approved’ view – of anything. And THAT is the highest-possible compliment I can pay anyone. Well done!

    By the way, carrot cake is also one of my, and one of Keith’s, faves! One of the best-sounding things about which you’ve blogged.

  3. fbenario
    September 13, 2012

    James, is it possible to change the home page to invite us to register with the site. I’m tired of having to enter email and username every single time. Plus, whenever I choose to receive follow-up comments, I always get an entirely unnecessary Confirmation request from the blog-hoster. Or, is the Register functionality already here, and I just can’t see it in Firefox? What do I need to change?

  4. Pingback: Gluten-free Carrot Cupcakes with Maple Cream Cheese Frosting « The Best Cupcake Recipes

  5. Donna
    December 6, 2012

    These look like a must-make for our Sunday Brunch….Could I possibly make these into a quickbread form using a loaf pan?!..I would shamelessly copy your “star”/pastry bag cream cheese decoration…truly pretty…

  6. She cooks...He cleans
    December 6, 2012

    Hi Donna! Thanks – I thought they were pretty too! I think this would work in a loaf pan. You might want to check out my other carrot cake/ layer cake recipe, which has more batter -maybe for 2 loaf pans!

  7. Pingback: natural whole food cupcakes | yum vee

  8. DL Ryan
    November 16, 2014

    Great recipe, very moist. I used almond meal and sorghum flour. Made it as a cakeinstead of cupcakes. It was a huge hit at the office. People didn’t even know it was Gluten free. A definite keeper! Thanks.

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