Happily Gluten and Dairy Free Carrot Cake Cupcakes (Gluten & Dairy-free) Laura Friendly

Okay. I have to say it. These are AMAZING. It has been a long time since I’ve had carrot cake. So long in fact, that I really had to think about what these should taste like! After several failed attempts, I believe I finally created something divine: Carrot Cake Cupcakes.

What makes this cupcake a rockstar? The shredded coconut, crushed pineapple and almond flour. The coconut adds texture. The pineapple adds texture and moisture. The almond flour adds moisture and is full of protein, making it a nutritious and delicious flour alternative.

I promise, if you make these cupcakes, people will be clueless that they are gluten & dairy-free. ;)

Carrot Cake Cupcakes
by Laura Friendly
start to finish: 50 minutes
makes: 12 cupcakes

  • ½ cup Bob’s Red Mill Gluten-Free All Purpose Baking Flour
  • ½ cup Blanched Almond Flour
  • ½ cup sugar
  • ½ cup coconut palm sugar
  • 1 cup shredded coconut
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp xanthan gum
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 cup shredded carrots, room temperature
  • 8 oz can crushed pineapple
  • 2 large eggs, room temperature
  • ½ cup coconut oil, melted

Preheat oven to 350 degrees F. Line muffin tins with paper liners.

In a large bowl, whisk together the dry ingredients: flours, sugars, shredded coconut, baking soda, baking powder, xanthan gum, cinnamon and salt. Add in shredded carrots, mix until carrots are completely coated and the mixture has become crumbly.

In a separate bowl, whisk together pineapple, eggs and coconut oil. Add mixture into the dry ingredients, and mix until the batter is smooth.

Pour the mixture into the 12 muffin liners, filling only ½ to ¾ full. Bake in the center of a preheated oven, for about 21 minutes, depending on your oven. At the 15 minute mark, rotate the cupcakes 180º. Bake until the edges are golden brown and a toothpick inserted in the center comes out clean.

Cool the pan briefly, then gently pop out the cupcakes and continue cooling on a wire rack.

Once completely cooled, frost the cupcakes and cover in an airtight container.

Soy Cream Cheese Frosting (vegan)
by Laura Friendly
start to finish: 10 minutes
makes enough frosting for 12 cupcakes

  • ¼ cup soy butter, room temperature
  • ¼ cup vegan cream cheese, room temperature
  • 2 ⅓ cups powdered sugar

Place soy butter and vegan cream cheese into a large mixing bowl and beat until fluffy (using a hand or stand mixer).

With mixer running slowly, add in powdered sugar, ⅓ cup at a time, and beat until smooth. Scraping down the sides of the mixer as often as necessary.

Use immediately.

note: If the frosting seems too thick, add a little more vegan cream cheese (1 tbsp at at time) until it becomes spreadable. If it’s not thick enough, add in more powdered sugar (1 tbsp at a time) until it’s stiff but still spreadable.

 

All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!

 

comments

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  1. Love this. Being dairy intolerant I never get to have carrot cake since it’s ALWAYS smothered in cream cheese which makes me ill. Thanks for giving me an alternative, will definately be trying them out!

    • Thanks Gina! I hope you love it as much as I do. Right now, my taste-testing volunteers have voted this as their favorite Laura Friendly cupcake. ;)

      Laura Friendly | 5/02/2012 09:05 am
  2. eggs=dairy. Just sayin’…

  3. how would it do to leave out the refined sugar and just use the palm sugar?

    • i saved/bookmarked your blog :) thanks- have a good day!

    • You are too sweet! ;) I do not have a cookbook yet… but it is something I’m working on. In the meantime you can check out my blog for more gluten & dairy-free recipes. LauraFriendly.com

      Cheers!

      Laura Friendly | 5/02/2012 09:05 am
    • i’m gluten/sugar free, so i understand the palm sugar cost problem ;)
      do you have a cookbook, btw?

    • You could definitely, just use the coconut palm sugar. I choose to go halfsies because coconut palm sugar is quite expensive. But it’s certainly sweet enough to use on it’s own, in a 1 to 1 ratio to refined sugar.

      Laura Friendly | 5/02/2012 08:05 am