Chickpea Carrot Cake Cupcakes (Gluten-Free, Dairy-Free, No Added Sugar!)
Yesterday was my boyfriend Tyler’s birthday, and his one non-negotiable tradition? Carrot cake.
I’m all for indulging and celebrating with delicious treats, but indulging doesn’t have to mean loading up on garbage ingredients and sugar bombs.
Last year, we had just started dating and I grabbed him one from Whole Foods. Sounds like a healthier option, right? Here's the ingredients list.
Yes, you're reading this right. From Whole Foods. The #1 and #2 ingredients are sugar and expeller-pressed canola oil. Even from a "healthier" store, most options are still packed with ultra-processed oils and refined sugar (SAD!) not to mention none of these ingredients are organic.
Just because you're celebrating doesn’t mean you have to compromise your your health.
This year, I made him Beanie Bites Carrot Cake Cupcakes and they did. not. disappoint.
These are everything we love about carrot cake:
✅ Moist
✅ Spiced
✅ Filled with texture
And remember, everything we sell is gluten-free, dairy-free, added sugar-free, high in plant-based protein + fiber, and packed with real ingredients you can feel good about.
They took just minutes to mix up and you only need one bowl.
We didn’t miss the store-bought version one bit. If you're looking for a better-for-you carrot cake that tastes amazing, this is it.
I used Miss Jones (healthy-ish) vanilla icing for a few but left the rest without icing so we can eat them the rest of the week!
🥕 Chickpea Carrot Cake Cupcake Recipe
Ingredients:
- 1 bag Beanie Bites Original mix
- 2 eggs
- 1½ cups applesauce
- ½ cup milk of choice
- 1½ cups grated carrots (about 2–3 large carrots)
- ½ cup raisins, soaked in water for at least 5 minutes
- ½ cup chopped walnuts
- 1 tsp cinnamon
- Frosting is optional! I used Miss Jones Vanilla and it was PERFECT!
Instructions:
- Preheat oven to 350°F
- In a large bowl, mix all ingredients until fully combined
- Divide the batter evenly among muffin cups or pour into your bread/cake pan
- Bake for 20–25 minutes, or until a knife comes out clean.
- Let cool before frosting (if desired) or enjoy as-is!
Pro Tip:
These cupcakes are freezer-friendly! Save a few for busy mornings, pre or post workout, or the perfect mid afternoon snack.
