Gluten-Free Carrot Cupcakes


There is a song that has a lyric which goes “We’re gonna make plans! We have plans to make plans!”….it is one of my favorite lines, and every time I hear it I think ‘aint that the truth’. Sometimes I just feel like plans to make plans take over actually doing that plan in the first place.

But we’re all busy.

Yet….it’s true. For friends, boyfriends, studying, cleaning your room, and for me and these cupcakes, baking.

My sweet mum made these cupcakes a while back, and I knew I had to feature them on here. I have so many people tell me I should make more vegan and gluten-free goods, which I always wholeheartedly agree with, but then for some reason doughnuts and brownies get in the way.

Doughnuts and brownies always getting in the freaking way.

But these! These are gloriously gluten-free and naturally sweetened, making them a double win.



Currants, carrots, ginger, cinnamon, nutmeg. Coconut flour, coconut oil, coconut flakes, and honey. One could boldly say these are nutritious and delicious.


From the little that I have worked with coconut flour, I have discovered that it is super absorbent. This recipe only calls for 1/4 cup, and a whole lotta liquid-y items, which makes sense because of its absorption tendencies. So don’t be worried about the minimal flour content. The starch granules will drink up those liquids, making for a fluffy cupcake.


Wets are mixed in with drys, and the mixture is whisked vigorously to break up those coconut flour lumps. Coconut flour lumps are real.


Then we fold in the goodies. It’s a carrot/coconut/current party. C squared.


This cupcake is bolstered by the final additions. If you’d like, you could omit the currents and replace with nuts or chocolate chips!


In da oven they go! Keep a close eye, or they’ll dry (out).


I went for a cream cheese frosting, and sweetened with powdered sugar, but the cakes are originally accompanied by a honey-yogurt frosting. Recipe to follow!



I had also conveniently made some caramel earlier in the day, so I what-the-heck-drizzled those suckers.


So delicious, so healthy yet not healthy-tasting.


I am really digging the adventure of gluten-free baking, and you should expect more in the future!


makes 12 regular sized cupcakes

recipe from The Urban Poser

1/4 cup coconut flour

1/4 teaspoon baking soda

2 teaspoon cinnamon

1/4 teaspoon salt

1/2 teaspoon nutmeg

3 eggs, room temperature

5 tablespoons coconut oil

1 tablespoon grated ginger

5 tablespoons of honey

1 teaspoon vanilla extract

1 cup (lightly packed) finely grated carrots

1/4 cup chopped currants

1/4 cup grated coconut

Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.

Mix together the coconut flour, baking soda, salt, nutmeg, and cinnamon. Use a fork to break all the lumps up in the flour.

In a separate bowl, whisk together coconut oil, eggs, honey, ginger, and vanilla extract. Whisk until well blended.

Add the dry ingredients to the wet, whisking until the mixture is smooth and no more lumps appear. Fold in the carrots, grated coconut, and currants.

Fill muffin tins 3/4 way full, and bake 12-14 minutes, or until toothpick inserted into the center comes out clean. Do not over bake or else they will dry out very quickly.

Cool. Top with the cream cheese frosting from this recipe, or try a honey yogurt frosting!


2 cups Greek or strained yogurt

1/4 to 1/2 cup raw honey

Mix ingredients together then place the mixture in a double or triple folded cheesecloth set over a strainer which is set over a bowl to catch the liquid. You can strain at room temperature or in the fridge for a few hours OR until it reaches a desired consistency for piping/frosting.


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