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Gluten-Free Carrot Cupcakes with Cream Cheese Filling

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Come and enjoy the deliciously sweet taste of Gluten-Free Carrot cupcakes with cream cheese filling. A decadent treat for sure.

Gluten-Free Carrot Cupcakes with Cream Cheese filling
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Gluten-Free Carrot Cupcakes with Cream Cheese Filling

an image of a glass cake stand with Gluten-Free Carrot Cupcakes with Cream Cheese filling as well as one in a cupcake casing prior to being baked

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Indulge in this simple gluten-free carrot cake recipe and try out our Deliciously Gluten-Free Carrot Cupcakes with Cream Cheese Filling and you will have no worries about your gluten intolerance.

  • Author: EsmeSalon
  • Prep Time: 15 minutes
  • Assembling and resting: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 8 1x
  • Category: Cake, Cupcakes, Cookies and Tarts
  • Method: Easy
  • Diet: Gluten Free

Ingredients

Units Scale

Cupcakes Ingredients

  • 1 1/4 cups blanched almond flour
  • 2 Tbs coconut flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • 1/4 cup coconut liquid
  • 1/3 cup honey
  • 2 teaspoons vanilla
  • 1/2 cup finely grated carrots

Cream cheese filling Ingredients

  • 2/3 cup = 150g cream cheese
  • Up to 1/4 cup berry sugar (depending on your taste). I used about 2/3’s of a 1/4 cup
  • 1/2 teaspoon vanilla

Instructions

Cupcakes:

  1. Preheat the oven to 350°F/ 180°C.
  2. Line a muffin tin with 8 muffin liners.
  3. Mix together the dry ingredients and set this aside.
  4. Mix together the wet ingredients.
  5. Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.
  6. Scoop ±1 teaspoon of the batter in the bottom of each liner.
  7. Made an indentation (push the dough to the side of the casing) in the batter and add a scoop of filling, and cover with more batter.
  8. Bake for 25-30 minutes or until a toothpick inserted in the side comes out clean.
  9. Let the muffins cool for 5 minutes in the pan and then remove them to a wire rack to cool completely.

Cream Cheese Filling:

  1. Mix all ingredients together and blend until fluffy and creamy.

Recipe credit: texanerin but adapted it and used a different recipe as a filling.

Notes

Prepared, tried, and tested by Esme (blogger and owner) of The Recipe Hunter: Tried  and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas  Daily Recipes

Nutrition

  • Serving Size: 1 muffin
  • Calories: 252
  • Sugar: 17.9 g
  • Sodium: 179.6 mg
  • Fat: 11.3 g
  • Carbohydrates: 22.2 g
  • Fiber: 1.6 g
  • Protein: 5.3 g
  • Cholesterol: 58.7 mg

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an image of a glass cake stand with Gluten-Free Carrot Cupcakes with Cream Cheese filling as well as one in a cupcake casing prior to being baked
Gluten-Free Carrot Cupcakes with Cream Cheese filling
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