Gluten-Free Carrot Cake
Delightful gluten-free carrot cake cupcakes, moist from bananas and sweetened with dates—top them with a creamy icing for a satisfying spring dessert or enjoy as a healthy breakfast muffin!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kristendouglass.com.
Cooking tools:
- Food processor
- Blender
- Grater
- Stand mixer
- Piping bag
- Muffin tin
- Cupcake liner
- Cooling rack
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
Ingredients
- 2-cups almond flour
- 1/4 cup tapioca starch
- 1-TBL Cinnamon
- 1/4-tsp ginger
- 2-tsp baking soda
- 1-tsp salt
- 3-eggs
- 3-Bananas
- 1-cup dates, pitted
- 1 1/2 cups-shredded carrots
- 1-cup finely chopped walnuts if you like.
- 1/4 cup-Coconut oil/butter melted, but not steaming hot
- 1-tsp. Apple Cider Vinegar
- 1-8oz cream cheese
- vanilla
- 4TBL butter
- maple syrup/honey
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