Who says you can't have your cake and eat it too? These Easy Gluten Free Sugar Free Carrot Cake Cupcakes will give you all of the flavors you love about carrot cake without all of the additional sugar.
Something magic happens when the moist, tender batter of carrot cake hits the oven. The house comes alive with the perfume of all of the warm spices, beckoning everyone to the kitchen in anticipation. Transformed into cupcakes, they're the ultimate warm and cozy treat.
The Spice of Life
There is no missing any processed sugars with these cupcakes. Easy Gluten Free Sugar Free Carrot Cake Cupcakes pack a punch of flavor in every tender bite.
Whenever I am creating Dairy Free and Gluten Free recipes, I don't want them to be just the best gluten or dairy free version, I want them to be a treat everyone will adore. The same hold true when I bake anything that is Sugar Free.
The key to the flavor and even part of the moisture of these sweet confections is D'Vash Organics Date Syrup. This even one to one sugar alternative is made from one single ingredient, dates. Low on the glycemic scale and with 25% less sugar than honey, date syrup also just tastes amazing. Unlike other sugar alternatives such as stevia, or artificial sweeteners, it has a natural sweetness.
While the date syrup provides the sweetness, a trio of aromatic spices deliver on the warmth. Cinnamon, cloves, and allspice perfume every bite. Walnut and raisins give these cute cupcakes a little texture and bite. I love using walnut oil in this recipe for even more depth, but you can substitute it with canola oil.
Baking Up Easy Gluten Free Sugar Free Carrot Cake Cupcakes
Skip pulling out the box mix, baking up these cupcakes couldn't be easier. With just a few simple steps you will be peeling back the paper on your new favorite treat.
- Pregame! Preheat your oven to 350 degrees. Line a cupcake tin with 10 liners.
- Add your eggs, vanilla, date syrup, and oil to a bowl and mix for 3 minutes until it's lightly frothy.
- Add your remaining ingredients to the bowl and mix until just combined. Be careful of over mixing.
- Divide the batter between the 10 tins.
- Bake for 25-35 minutes or until a toothpick comes out clean.
- Allow your cupcakes to cool completely before you frost them with your favorite Dairy Free cream cheese frosting.
Are you looking for a great frosting recipe? Make sure you check out my recipe for Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting. Now let's get baking!
Easy Gluten Free Dairy Free Carrot Cake Cupcakes
Equipment
- 1 Mixing Bowl
- 1 Mixer
- 1 Cupcake pan
- 10 Cupcake liners
Ingredients
- 2 cups shredded carrots
- 2 eggs
- 1 tsp vanilla extract
- ½ cup walnut oil can substitute with canola oil
- ¾ cup D/Vash Organics Date Syrup
- ½ cup walnuts, chopped
- ½ cup raisins
- 1 cup Gluten Free 1.1 flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp unsweetened cocoa powder
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp allspice
- ½ tsp kosher salt
- your favorite Dairy Free cream cheese frosting
Instructions
- Preheat oven to 350 degrees. Line a cupcake pan with 10 liners.
- Add your oil, vanilla, eggs, and date syrup to a bowl and mix for 3 minutes until lightly frothy.
- Add the remaining ingredients and mix until just combined. Be mindful of not over mixing.
- Divide the batter between the 10 liners.
- Bake for 25-35 minutes or until a toothpick comes out clean.
- Allow to cool completely before frosting.
- Enjoy!
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