Party Series: Carrot Cake Cupcakes
These easy carrot cake cupcakes were the fourth and final dessert in my wedding Party Series! They’re made with Beanie Bites Original Chickpea Baking Mix, carrots, raisins, walnuts, applesauce, maple syrup, and cinnamon, then topped with whipped vanilla frosting and toasted coconut.
Like the other cupcakes I served at my wedding, these contain a little more added sugar than the treats I typically make. A little added sugar is perfectly okay sometimes, especially when the rest of the dessert is made with quality ingredients and includes protein and fiber from chickpeas, flax, dates, eggs, carrots, raisins, and walnuts.
For the frosting, I used Miss Jones Vanilla Frosting and whipped it with a little powdered sugar so it would hold its shape for piping. Could I have made the frosting myself? Absolutely yes! But I was making four different desserts for my wedding, so this was one shortcut I was very happy to take!
Gluten-Free Carrot Cake Cupcakes
Recipe at a Glance
- Prep time: 15 minutes
- Bake time: 20–25 minutes
- Total time: About 40 minutes, plus cooling
- Dietary notes: Gluten-free and dairy-free when made with dairy-free milk and frosting
- Main ingredients: Sprouted chickpeas, carrots, applesauce, raisins, walnuts and cinnamon
Ingredients
For the Carrot Cake Cupcakes
- 1 bag Beanie Bites Original Baking Mix
- 1¼ cups unsweetened applesauce
- 2 eggs
- ¼ cup milk of your choice
- ¼ cup maple syrup
- 1½ cups shredded carrots
- ½ cup raisins
- ½ cup chopped walnuts
- 1 teaspoon cinnamon
For the Frosting and Topping
- 1 container Miss Jones Vanilla Frosting
- ¼ cup powdered sugar
- Toasted shredded coconut, for topping
Instructions
- Preheat the oven to 350°F.
- Place the raisins in a small bowl and cover them with water. Allow them to soak for at least five minutes, then strain them thoroughly.
- Add the Beanie Bites Original Baking Mix, applesauce, eggs, milk, maple syrup, shredded carrots, soaked raisins, walnuts, and cinnamon to a large bowl.
- Stir until all the ingredients are evenly combined.
- Line a cupcake tray with cupcake liners. If you aren’t using liners, lightly spray the tray with cooking oil to prevent sticking.
- Divide the batter evenly between the cupcake wells.
- Bake for 20–25 minutes, or until a knife or toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
- Add the vanilla frosting and powdered sugar to a stand mixer. You can also use a hand mixer and mixing bowl.
- Whip the frosting until it is light, fluffy, and firm enough to pipe.
- Pipe the frosting onto the cooled cupcakes and finish each one with a sprinkle of toasted coconut.
Can I Make This Recipe as a Carrot Cake?
Yes! Pour the batter into a lightly greased or parchment-lined cake pan and bake at 350°F for approximately 30 minutes in a traditional cake pan, 40-50 minutes in a bread pan. The exact baking time will depend on the size and depth of your pan, so check the center with a knife or toothpick before removing it from the oven. Allow the cake to cool completely before frosting.
Why Should I Soak the Raisins?
Soaking the raisins for five minutes helps soften and plump them before baking. Remember to strain them thoroughly before adding them to the batter.
Do I Have to Whip the Frosting?
No! Whipping the frosting makes it lighter and firm enough to pipe, but it isn’t necessary. If you don’t want to pipe it, you can spread the frosting over the cooled cupcakes with a knife or spatula.
Can I Leave Out the Raisins or Walnuts?
Yes. You can leave out either ingredient without replacing it. If you have a nut allergy, omit the walnuts and make sure all your remaining ingredients are safe for your needs.
Can I Use Flax/Chia Eggs Instead of Eggs?
Yes. To replace the two eggs, combine 2 tablespoons of flaxmeal or chia seed with 6 tablespoons of water. Let the mixture sit for 5–10 minutes, until it thickens into a gel, then add it to the batter in place of the eggs. The cupcakes may be slightly denser but will still be delicious, and more fiber!
How Should I Store the Cupcakes?
Store the cupcakes in an airtight container at room temperature for up to three days. Freeze anything you don’t plan to eat within that time so you can enjoy it later.
Are These Gluten-Free?
Yes. These cupcakes are made with the Beanie Bites Mix, which uses sprouted chickpeas instead of traditional wheat flour. However, they’re currently produced in a shared kitchen that also processes all common allergens, so they are not certified celiac-safe or allergen-safe at this time.
These easy carrot cake cupcakes have everything I love about traditional carrot cake: warm cinnamon, sweet raisins, crunchy walnuts, creamy vanilla frosting, and plenty of carrots. The toasted coconut makes them feel extra special, but the simple ingredients and chickpea-based mix keep them true to Beanie Bites. They were the perfect final addition to our wedding dessert table!