Prep Time 15 minutes mins
Cook Time 25 minutes mins
Cooling time 30 minutes mins
Total Time 1 hour hr 10 minutes mins
- Use soft Medjool dares. This is a key part of this recipe. If your dates are too dry, soak them in hot water for 10 minutes, then make sure to drain really well.
- Let the cupcakes cool for at least 30 minutes after baking. They will continue to firm as they cool, and if you try to eat them right away, they may be too soft and crumbly.
- Fill the cupcake liners close to the top. The batter makes enough so you can fill each tin to the top.
- Don't over blend! You don't want to lose that texture from the grated carrots, so blend just until all of the ingredients are incorporated.
- Toast your nuts before adding them to the batter. Toasting really brings out the flavor of nuts, so I always take a few extra minutes to do it. It's so worth it!
- If you don't have a food processor, you can make this recipe in a large mixing bowl. You'll still need to puree the dates with the rest of the wet ingredients.
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Storage
- Fridge: Once cooled, you can store these gluten-free carrot cake muffins in an air-tight container. If stored at room temperature, consume in 3 days. If stored in the fridge, they last for up to 5 days.
- Freezer: Once cooled, you can freeze them for up to 3 months in a freezer-safe container or a plastic bag. Let thaw before serving.
*You can make your own oat flour by blending old-fashioned rolled oats in a blender. Make sure to blend for at least 1 minute (or more as needed), until they've turned into a fine powder.
**As of April 2022, this recipe was updated with a few changes that yield a better result.
***Calories per muffin. Nutrition information is a rough estimate calculated without optional ingredients.
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