Gluten-Free Carrot Cake Cupcakes

Moist and lightly sweetened, these gluten-free carrot cake cupcakes are the perfect Easter dessert.

Guest Post By: Petya Boyadzhieva, Dietetic Intern

I’ve always enjoyed dyeing and decorating the perfect Easter eggs, but creating a delicious dessert is my favorite Easter activity. While everyone gets excited over the Easter egg hunt, I get excited over satisfying my sweet tooth. Sadly, my love for desserts has me running to the dentist quite often, so this year I hopped to it and made a tooth-friendly and gluten-free version of my favorite carrot cake cupcakes. I also made sure to save some carrots for the Easter Bunny.

I was inspired by these classic carrot cake cupcakes, but tweaked the recipe to make it gluten-free. I used almond flour, which is a great source of calcium, protein, and vitamin E. I added chopped walnuts to obtain healthy fats and antioxidants. Besides, walnuts offer a perfect crunch to these scrumptious cupcakes. For a healthy topping, I used non-fat Icelandic-style yogurt, which is high in calcium and protein. Thicker than regular yogurt, this creamy treat is a perfect alternative to high-calorie frosting. And although maple syrup has some sugar, I couldn’t pass up its essential minerals, such as calcium, iron, and zinc. So, I decided to go with it, but lowered the amount. The result: perfectly browned, moist gluten-free carrot cake cupcakes!

For more light and healthy desserts like these mini peach cobblers and these pudding parfaits, download the FREE app Eat Healthy Homemade Meals available from iTunes or Google Play!

Gluten-Free Carrot Cake Cupcakes

12 Servings

Prep time: 20 minutes

Cooking time: 20-25 minutes

Ingredient list:

For the cupcakes:

• 1 1/4 cups almond flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 2 tablespoons canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup pure maple syrup
• 1/3 cup unsweetened applesauce
• 1 cup finely grated carrots
• 3/4 cup chopped walnuts

For the topping:

• 1 ½ cups fat-free Icelandic yogurt
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F. Line the muffin pan with the cupcake liners.
2. In a medium bowl, whisk together the almond flour, baking soda, baking powder, cinnamon, and sea salt.
3. In a separate large bowl, mix the canola oil, egg, vanilla extract, maple syrup, and applesauce. Slowly add the dry mix to the wet mix until evenly incorporated.
4. Fold in the grated carrots and then the walnuts.
5. Divide the batter equally into 12 cupcake liners. Bake for 20-25 minutes or until a   toothpick comes out clean.
6. Prepare the topping while the cupcakes are baking. In a medium bowl, mix together the Icelandic-style yogurt, maple syrup, and vanilla extract. Pipe the desired amount on top of the cupcakes after they have completely cooled.

Nutrition information per serving (1 cupcake): Calories 198, 13 grams carbohydrate, 7 grams protein, 13 grams fat, 1 gram saturated fat, 16 milligrams cholesterol, 2 grams fiber, 10 grams sugar, 137 milligrams sodium

Additional notes: The carrot decoration is not included in the nutrition analysis.

Photo taken by Petya Boyadzhieva all rights reserved.