Is there anything tastier and healthier than gluten-free version of carrot cupcakes with raisins? The photo which illustrates this recipe demonstrate the best what you will expect from your attempt in preparing delicious cupcakes. It is so good that you’ll think it will not need the frosting. But a simple vanilla-cinnamon frosting on the top will do the magic especially if you’ll sprinkle chopped walnuts on each one. They’re great for a fun party or luncheon. Enjoy them!


Carrot Cake

1 1/2 cups of almond flour

2 Tbsp of coconut flour

1 tsp of baking soda

2 tsp of cinnamon

1 tsp of allspice

1/4 tsp of salt

1/3 cup + 1 Tbsp of full fat coconut milk

3 large eggs, whisked

1/4 cup of coconut oil, melted

1/3 cup of honey

1 tsp of vanilla

1/2 cup of raisins

1 1/4 cup of grated carrots


1/2 cup of palm shortening

1/4 cup of honey

3 Tbsp of coconut butter

2 Tbsp of vanilla

1 tsp of ground cinnamon

Optional: Chopped walnuts for sprinkles

 Cooking method

Carrot Cake for cupcakes

Set aside the raisins and grated carrots until final mixing step

In a mixing bowl, first combine all dry ingredients

In a separate bowl, combine all wet ingredients

Pour the wet ingredients into the dry ingredients bowl

Combine until well mixed

Finally, fold in the grated carrots and raisins

Preheat oven to 350-degrees F

Place cupcake paper liners or silicone cups inside muffin tin wells

Pour carrot cake batter into each and fill about 2/3s full

Bake 20-23 minutes at 350-degrees – baking times may vary. Test by inserting a toothpick; if it comes out clean they should be done

Allow to cool before frosting


Blend all frosting ingredients together with a stand or hand-held mixer

Place frosting mixture in refrigerator until it firms up a bit

Frost cupcakes

Store frosted cupcakes in refrigerator

Remove cupcakes from fridge and allow frosting to soften at room temperature for about 15 minutes before serving.

Makes about 10 cupcakes

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