There’s something about carrot cake that takes me straight back to family gatherings. It was always the centerpiece, sitting proudly on the dessert table.
But here’s the thing: the classic carrot cake isn’t always easy on the stomach, especially for those of us steering clear of gluten. That’s why I whipped up these bite-sized, gluten-free carrot cake wonders.
They’ve got all the flavor and spice of the traditional version, minus the heaviness—and in a convenient, poppable size!
Let’s make these mini treats that are as nourishing as they are satisfying. Trust me, these will be a hit at your next party—or, let’s be real, just for snacking at home.
Tips for Maximum Flavor
- Carrot Prep: Use fresh, sweet carrots and grate them finely for the best texture. Pre-shredded carrots can be too dry.
- Warm Spices: Toast the cinnamon, nutmeg, and ginger for a few seconds in a dry pan to amplify their flavors.
- Nutty Goodness: Toast the walnuts before adding them to the batter for a richer taste.
Variations
- Nut-Free: Skip the walnuts and use sunflower seeds or pumpkin seeds for crunch.
- Dairy-Free Frosting Option: Add a dollop of whipped coconut cream or cashew frosting for a finishing touch.
- Low-Sugar: Swap coconut sugar with monk fruit sweetener to cut back on the sugar without sacrificing taste.
Serving Suggestions
Plate these bites on a rustic wooden board with a sprinkle of powdered sugar or a drizzle of warm maple glaze. Add a side of freshly brewed herbal tea or coffee for the ultimate pairing.
Enjoy baking these wholesome bites, and don’t forget to share them with someone who needs a little carrot cake love in their life!
Gluten-Free Carrot Cake Bites
- Total Time: 30 minutes
- Yield: 14 bites 1x
- Diet: Gluten Free
Description
Bite-sized, gluten-free carrot cake treats packed with fresh carrots and warm spices. Perfect for snacks or dessert.
Ingredients
- 1 cup almond flour
- 1/2 cup oat flour (certified gluten-free)
- 1/4 cup coconut sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/2 tsp baking soda
- 2 large eggs (or flax eggs for a vegan option)
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
Instructions
- Prep and Preheat: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease it lightly with coconut oil.
- Mix the Dry Ingredients: In a large bowl, combine almond flour, oat flour, coconut sugar, cinnamon, nutmeg, ginger, salt, and baking soda. Whisk together until evenly mixed.
- Whisk the Wet Ingredients: In another bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract until smooth.
- Combine: Slowly pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix—nobody likes dense cake bites.
- Fold in the Goodies: Stir in the grated carrots, walnuts, and raisins, if using. This step takes the flavor to the next level.
- Fill the Muffin Tin: Scoop the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
- Bake: Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean. Let the bites cool for about 10 minutes in the pan before transferring them to a wire rack.
Notes
Store in an airtight container for up to 4 days or freeze for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 110
- Sugar: 6g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
