IMG_2565-1001x1024My first son’s birthday is two days before Halloween. Late October in our home is a parade of family, friends, and festivities. I’ve made this carrot cake every year for the past six and it’s evolved along with me: getting  healthier each year. The original carrot cake recipe was from a friend who was a pastry chef at Weebies in Bozeman, Montana. Over the years it’s changed into a healthier version of itself without sugar or gluten.

The thing that makes this recipe sing is the carrots. I find organic carrots to be far tastier than regular ones. A combination of organic honey and organic powdered stevia works well to sweeten the batter. I love working with almond flour and a gluten-free flour blend too.

DSC_0066-1024x579

 

 

Also, I opt for healthy coconut oil because I can’t get enough that wonderfully healthy fat, so this carrot cake has a slight coconut flavor.

You can make this carrot cake as a two layer cake or as cupcakes – it yields between 28 and 32. The cake turns out pretty sweet, so I like the frosting tangy and not-too-sweet to balance everything out. An easy way to decorate carrot cupcakes is with a soft pyramid of cream cheese frosting and two eyeballs.

Boo!

If you want a three-layer cake or more cupcakes, make 1.5 times the recipe for cake and frosting.

Healthy Carrot Cupcakes
Print Recipe
This sugar free, gluten free carrot cake recipe is DELICIOUS as cupcakes or a two layer cake. Perfect for the fall season, you'll never believe it's nutrient dense! Only 3 grams or (natural) sugar per serving. Wow!
Servings
28 cupcakes
Servings
28 cupcakes
Healthy Carrot Cupcakes
Print Recipe
This sugar free, gluten free carrot cake recipe is DELICIOUS as cupcakes or a two layer cake. Perfect for the fall season, you'll never believe it's nutrient dense! Only 3 grams or (natural) sugar per serving. Wow!
Servings
28 cupcakes
Servings
28 cupcakes
Ingredients
Carrot Cake
Cream Cheese Frosting
Servings: cupcakes
Instructions
  1. Make the cake: Put the coconut oil in an electric mixer with a whisk attachment. Add organic stevia to honey, stir, then add to the mixer. Whip at high speed until the mixture lightens in color and starts to look fluffy, about 4 minutes. Add eggs one at a time and beat until light.
  2. Mix together dry ingredients and add them to the egg mixture, beat on low until just blended. Add carrots last, whisk a few times to disperse them evenly. Pour into two parchment lined 8 or 9 inch round cake pans or baking cups and bake at 350 for 30-50 minutes until a toothpick comes out clean. For me, the layers were done after about 25 minutes. For cupcakes, line cupcake pan with cupcake papers, then fill each cup 2/3 full. This recipe makes 28-30 cupcakes, they are done in about 20 minutes. Let them cool completely, then frost with Cream Cheese Frosting.
  3. Beat cream cheese and butter with paddle attachment until fluffy. Add the honey and beat until smooth, then add lemon juice and vanilla. Frost the cupcakes: pipe a pyramid of frosting onto each, then decorate with edible eyeballs. For cake, frost, then decorate with flowers and candles.
  4. Nutrition Facts
Share this Recipe