Growing up, carrot cake always felt like a treat disguised as a good-for-you dessert. My mom would pull together fresh carrots from the garden and whip up something magical.
I loved watching her mix the batter, the sweet aroma of cinnamon filling the kitchen.
Now, I’ve taken that childhood classic and given it a fun, gluten-free twist—bite-sized cupcakes topped with a zesty orange cinnamon frosting.
Trust me, these little guys are the perfect treat to share (or not share!).
Tips and Tricks
- Carrot Prep: Use the fine side of a grater to get soft, tender carrots that blend beautifully into the batter.
- Frosting: If the frosting feels too thick, add an extra splash of orange juice. Too thin? A bit more powdered sugar will do the trick.
- Storage: Keep these cupcakes in an airtight container in the fridge for up to 4 days. They’re also great straight from the fridge—frosting and all!
Variations
- Dairy-Free: Swap cream cheese and butter with dairy-free alternatives like almond cream cheese and vegan butter.
- Nut-Free: Replace almond flour with a gluten-free all-purpose blend and use sunflower seed oil instead of coconut oil.
- Extra Texture: Add 1/4 cup of raisins or chopped walnuts to the batter for more variety.
Serving Suggestions
Plate these mini cupcakes on a rustic wooden board or a pretty white platter.
Add a few fresh orange slices and a sprinkle of cinnamon around for a festive look. Perfect for brunches, baby showers, or just a sweet treat to brighten someone’s day.
Mini Carrot Cake Cupcakes with Orange Cinnamon Frosting
- Total Time: 38 minutes
- Yield: 24 mini cupcakes 1x
- Diet: Gluten Free
Description
Sweet, spiced carrot cake cupcakes with a creamy orange-cinnamon frosting. A gluten-free treat perfect for any occasion!
Ingredients
For the Cupcakes:
- 1 1/4 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 1/4 cups finely grated carrots (about 3 medium carrots)
For the Orange Cinnamon Frosting:
- 8 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- Zest of 1 orange
- 2 tablespoons fresh orange juice
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups powdered sugar
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F. Line a mini muffin pan with paper liners or lightly grease with coconut oil.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine Wet Ingredients: In a separate large bowl, whisk eggs, maple syrup, melted coconut oil, and vanilla until smooth. Stir in the grated carrots.
- Bring It Together: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix; we want tender cupcakes.
- Bake: Spoon the batter into the prepared muffin pan, filling each cup about 3/4 full. Bake for 15–18 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- Make the Frosting: In a mixing bowl, beat the cream cheese and butter until fluffy. Add orange zest, orange juice, cinnamon, and powdered sugar. Mix until smooth and creamy.
- Frost and Serve: Spread or pipe the frosting onto the cooled cupcakes. Top with a sprinkle of orange zest or a tiny carrot shaving for an extra wow factor.
Notes
Substitute with dairy-free ingredients for a vegan option. Best stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 110
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
