If you need to eat gluten free, you don’t often get to eat cupcakes. These carrot cupcakes remedy that one.
Those who don’t need gluten-free recipes will still love these delightful little carrot and coconut cupcakes, just because they taste good.
Of course, gluten free baking is a bit different than regular baking, but the results are really worth it. Even if you don’t need to eat gluten-free, you will probably love these healthy cupcakes.
This wonderful gluten free cupcake recipe comes from a new gluten free, grain free, nut free vegan cookbook called The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More
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This is what the cookbook author Camilla Saulsbury says about the health value of this wonderful recipe for gluten free cupcakes:
“It’s time to eat cupcakes for beauty’s sake – just make sure they are these carrot cupcakes. Carrots have high levels of beta carotene, which acts as an antioxidant to help repair the cell damage that occurs through daily living. Vitamin A further protects the skin from sun damage, premature wrinkling, acne, dry skin, pigmentation, blemishes and uneven skin tone.”
Sounds good. Let’s eat healthy cupcakes.
Gluten Free Carrot Cupcakes with Whipped Lemon Coconut Cream
Ingredients
- 2/3 cup coconut sugar
- 2 tablespoons psyllium husk
- 1/3 cup coconut milk, full-fat, well-stirred
- 1/3 cup coconut oil, virgin, melted
- 1 teaspoon vanilla extract, gluten-free
- 1 teaspoon white vinegar, or cider vinegar
- 1/3 cup chickpea flour
- 2 1/2 tablespoons coconut flour
- 2 teaspoons potato starch
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder, gluten-free
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1 cup carrots, peeled and finely grated
- 1/4 cup raisins, or dried currants
Whipped Lemon Coconut Cream:
- ¾ cup coconut cream
- 2 teaspoons coconut sugar
- 1 1/2 teaspoons lemon zest, finely grated
- 1 tablespoon lemon juice, freshly squeezed
Instructions
- This recipe needs a 12-cup muffin tin, with cups lined with paper or foil liners.
- Preheat oven to 350°F (180°C).
- In a medium bowl, whisk together coconut sugar, psyllium, coconut milk, coconut oil, vanilla and vinegar. Let stand for 5 minutes to thicken.
- In a large bowl, whisk together chickpea flour, coconut flour, potato starch, baking soda, baking powder, cinnamon, ginger and salt.
- Add the coconut milk mixture to the flour mixture and stir until just blended. Stir in carrots and currants.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven at 350°F for 25 to 30 minutes or until a toothpick inserted in the center of a cupcake comes out clean, with a few crumbs clinging to it (centers may sink slightly). Let cool completely in the pan placed on a wire rack.
- Frost cupcakes with Whipped Lemon Coconut Cream (see the recipe below).
To Make the Lemon Coconut Cream:
- Start to whip the coconut cream. Near the end of whipping it, when it is almost ready, add the coconut sugar, lemon zest and the freshly squeezed lemon juice.
Nutrition
Makes 12 carrot cupcakes.
Tips:
- An equal amount of parsnips can be used in place of the carrots.
- Other dried fruits can be used in place of the currants, or you can omit them altogether.
If you love these gluten free carrot cupcakes, you will find our other gluten free recipes here.
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