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    You are in: Home / Recipes / Carrot Cake Cupcakes Recipe
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    Carrot Cake Cupcakes

    Carrot Cake Cupcakes. Photo by Tea Jenny

    1/2 Photos of Carrot Cake Cupcakes

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    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    10 mins

    18 mins

    Elana's Pantry's Note:

    I've been wanting to make gluten free Carrot Cupcakes for a while now. When I think of spring, I think of carrot cake and when I think of picnics and potlucks I think of carrot cake cupcake yumminess.

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    Serves: 4-6



    Units: US | Metric


    1. 1
      In a large bowl, combine almond flour, salt, baking soda and cinnamon.
    2. 2
      In a separate bowl, mix together eggs, oil and agave.
    3. 3
      Stir carrots and pecans into wet ingredients.
    4. 4
      Stir wet ingredients into dry.
    5. 5
      Scoop a heaping ¼ cup batter into lined muffin tins.
    6. 6
      Bake at 325° for 18 to 22 minutes.
    7. 7
      Cool to room temperature and spread with creamy cream cheese frosting.
    8. 8

    Ratings & Reviews:

    • on May 11, 2011


      I love these, but I am afraid I did make a wee change to it I only had 1 cup of almond flour so I made it up with flax meal, I also don't use agave so I sub it with a vanilla sugar free syrup, and I only had walnuts but all in all it turned out just fine, and I will make then again. Thank you for posting Made for Honor thy Mother. The diabetic forum May 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Carrot Cake Cupcakes

    Serving Size: 1 (72 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 229.9
    Calories from Fat 182
    Total Fat 20.3 g
    Saturated Fat 2.6 g
    Cholesterol 139.5 mg
    Sodium 534.4 mg
    Total Carbohydrate 7.5 g
    Dietary Fiber 3.1 g
    Sugars 2.9 g
    Protein 6.4 g

    The following items or measurements are not included:

    almond flour

    agave nectar

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