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Christy Brissette, MS, RD, media registered dietitian, NUTRITION AND FOOD COMMUNICATIONS EXPERT

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Carrot Cake Cupcakes – Vegan, Gluten Free and Paleo!

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Carrot cake and carrot cake cupcakes may be packed with veggies, but they usually contain a little (ahem) white flour, sugar and lots of oil or butter too. My carrot cake cupcakes are paleo, gluten-free, vegan and higher in protein and fiber than traditional carrot cake thanks to the use of almond flour and chia seeds.

My recipe is also lower in saturated fat and sugar than most carrot cake recipes because I used just a taste of coconut oil and maple syrup. A little goes a long way!

Carrot Cake cupcakes - paleo, gluten free, dairy free, vegan - Christy Brissette media dietitian nutritionist Toronto Los Angeles 80 Twenty Nutrition

–> Don’t forget to Pin this recipe to save it for later!

This is one dessert you can also enjoy as a snack. I told myself that without the icing, these carrot cake cupcakes are essentially carrot muffins, right? Right!

I created this carrot cake cupcake recipe because my boyfriend’s favourite cake is carrot cake.  For his birthday, he asked me to make him one. A healthy one. In cupcake form. Preferably grain-free. And lower in sugar. And lower in carbs. Am I accommodating, or what?

Lucky for him developing such a recipe makes for amazing blog material! Why can’t we have a healthier version of our fave cake on our birthdays? Have your cake and eat it too!
And what would carrot cake be without the sweet and tangy goodness of cream cheese icing? Try my vegan, dairy-free “Cream Cheese” Icing using almond milk and no refined sugars. I’m obsessed!

My favorite way to replace eggs in my vegan baking is to use chia eggs. You’ve probably heard of flax eggs, but I find chia eggs way easier to make because there’s no need to grind the seeds up first. Hooray for saving time!

Here’s my YouTube video on how to make chia eggs:

 

The History of Carrot Cake

Carrot Cake cupcakes - paleo, gluten free, dairy free, vegan - Christy Brissette media dietitian nutritionist Toronto Los Angeles 80 Twenty Nutrition

Apparently, carrot cake is older than dirt (almost). It goes back so far that no one really knows who invented it. It may have evolved from Carrot Pudding, a popular dessert during Medieval times (not at the popular dinner theatre, as far as I know).

Carrots used to be used in baked goods as a sugar substitute. Just goes to show you how much our taste buds have changed over the years!

No need to worry, this is as tasty and healthy as carrot cake gets. Now let’s get baking!

Carrot Cake cupcakes - paleo, gluten free, dairy free, vegan - Christy Brissette media dietitian nutritionist Toronto Los Angeles 80 Twenty Nutrition

–> Don’t forget to Pin this recipe to save it for later!

Christy Brissette media dietitian 80 Twenty Nutrition

Carrot Cake cupcakes - paleo, gluten free, dairy free, vegan - Christy Brissette media dietitian nutritionist Toronto Los Angeles 80 Twenty Nutrition
Carrot Cake Cupcakes - Vegan, Gluten Free and Paleo!
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Votes: 6
Rating: 5
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These carrot cake cupcakes are vegan, paleo, gluten-free and so incredibly delicious!
  • CourseDessert, Potluck, Vegetarian
  • Cuisineamerican, British, Canadian, Comfort Food, German, Holidays, Party Food
Servings Prep Time
12 cupcakes (or 24 mini cupcakes) 10 minutes
Cook Time
20 minutes
Servings Prep Time
12 cupcakes (or 24 mini cupcakes) 10 minutes
Cook Time
20 minutes
Carrot Cake cupcakes - paleo, gluten free, dairy free, vegan - Christy Brissette media dietitian nutritionist Toronto Los Angeles 80 Twenty Nutrition
Carrot Cake Cupcakes - Vegan, Gluten Free and Paleo!
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
These carrot cake cupcakes are vegan, paleo, gluten-free and so incredibly delicious!
  • CourseDessert, Potluck, Vegetarian
  • Cuisineamerican, British, Canadian, Comfort Food, German, Holidays, Party Food
Servings Prep Time
12 cupcakes (or 24 mini cupcakes) 10 minutes
Cook Time
20 minutes
Servings Prep Time
12 cupcakes (or 24 mini cupcakes) 10 minutes
Cook Time
20 minutes
Ingredients
  • 4 carrots large, grated (about 2 cups)
  • 4 tbsp chia seeds (make chia "eggs" by mixing 4 tbsp chia with 1/2 cup water and let it sit for 10 min)
  • 1/4 cup maple syrup
  • 1 tbsp coconut oil melted
  • 1 1/2 cups almond flour
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp shredded coconut unsweetened (for sprinkles)
  • Vegan "Cream Cheese" frosting (see recipe) http://christyb.wpengine.com/recipe/vegan-cream-cheese-icing/
Servings: cupcakes (or 24 mini cupcakes)
Units:
Instructions
  1. Preheat oven to 325 degrees F (163 degrees C). Prepare your chia eggs (or if you aren't vegan/eat eggs you can use 4 large eggs). Grate the carrots and add to a medium bowl with the maple syrup, coconut oil and chia "eggs" (once they've had about 10 minutes to gel with the water). Mix with a fork or whisk.
  2. Add the almond flour, cinnamon, nutmeg, baking soda and salt to a large bowl. Stir to combine.
  3. Add the wet ingredients to the larger bowl of dry ingredients and stir until mixed. Pour into lined muffin tins until just below full.
  4. Bake for about 20 minutes or until a toothpick comes out clean. Let the cupcakes cool and then it's frosting time! Spread on my Vegan "Cream Cheese" Icing and enjoy!
Recipe Notes

Nutrition Facts
Carrot Cake Cupcakes - Vegan, Gluten Free and Paleo!
Amount Per Serving
Calories 154 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.2g
Sodium 163mg 7%
Potassium 59mg 2%
Total Carbohydrates 12g 4%
Dietary Fiber 4g 16%
Sugars 6g
Protein 4g 8%
Vitamin A 62%
Vitamin C 2%
Calcium 7%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

*without icing.

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Filed Under: Blog, Gluten Free, Primal, Recipes, Superfoods, Vegan, Vegetarian

Reader Interactions

Comments

  1. Farrah says

    September 9, 2016 at 11:13 pm

    I’ve been craving carrot cake lately and these look soso good! Love that they’re packed with protein–using almond flour is an awesome idea!

    Reply
  2. Stacey Grant says

    June 7, 2017 at 9:56 am

    Can I use real eggs instead of chia seeds in this recipe?

    Reply
    • Christy Brissette RD says

      June 14, 2017 at 9:05 am

      You definitely can. It will turn out just as yummy 🙂

      Reply
  3. Sarah martin says

    September 18, 2017 at 5:14 pm

    Does it change how it rises if the carrots are grated thick? Also I used spelt flour and almond meal. As I don’t have almond flour and it didn’t rise at. What would u suggest to make it rise.

    Reply
    • Christy Brissette RD says

      September 22, 2017 at 5:47 pm

      Hi Sarah, if you change up the flour it will change the density of the cupcakes so they won’t rise properly. You have to use the same types of flour for the recipe to work. I’d have to test your spelt version to figure out the right ratios. Oh, the joys of baking!

      Almond meal and almond flour are essentially the same thing, so you’re good there.

      Sorry it didn’t work out for you with the changes. I’ll try making a spelt version and let you know when it’s up!

      Reply
  4. sarah says

    September 22, 2017 at 9:37 pm

    thanx if you or some1 else can get the ratio 2 work ill love 2 know.

    Reply

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Christy Brissette writing best registered dietitian nutritionist and food expert on Washington Post, Huffington Post

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