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Recipe: Carrot Cake Cupcakes (Gluten-Free)

Gluten Free 

Date Lady Gluten Free Carrot Cake

This recipe was adapted from a carrot cake recipe found on Food & Wine. The original recipe can be found here.

Ingredients for Cake
1 cup coconut flour
1 tsp baking soda
1 Tbsp ground cinnamon
tsp sea salt
10 large eggs
5 carrots, peeled and shredded
¾ cup Date Lady Pure Date Syrup
1 Tbsp vanilla extract
1 cup coconut oil, melted

Ingredients for Frosting
1 can coconut cream - we used Trader Joe's brand, consistency can vary by brand
¼ cup maple syrup

Instructions for Cake

1. In a small mixing bowl, whisk together coconut flour, baking soda, cinnamon and salt. Set aside.
2. In a large mixing bowl or stand mixer, blend eggs, carrots, Date Lady Pure Date Syrup, vanilla and coconut oil. Add dry ingredients to wet and mix thoroughly. Pour into muffin pan and bake at 325°F for 35 minutes, or until a toothpick pulled from the center comes out clean.

Instructions for Frosting
1. Take 1 can coconut cream and whip in ¼ cup maple syrup. The maple syrup makes a beautiful, light frosting. You can use Date Lady Pure Date Syrup for the frosting, but it will be darker than what is pictured. Another recipe we like is the Coconut Cream Frosting from Elana's Pantry.