Flourless Carrot Cake Cupcakes!


This is the first “healthy” baking I’ve done in my life!!! Like do “healthy” cupcakes even exist? Apparently, YES! And it’s mighty delicious too!

I got this recipe weeks – even months ago, from my wonderfully health-conscious BFF (we all need someone like that in our lives, right?) and I finally got around to trying it out. I have no idea why I waited so long (well I do, but who wants to admit to… healthy = uninspiring?) because these babies are insanely NUMMY!

Flourless Carrot Cake Cupcakes!

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Servings: 12 cupcakes


  • 1 1/2 cups heaping shredded carrots (or 1 14.5oz can carrots)
  • 1 cup all-natural almond butter
  • 1/3 cup maple syrup raw honey, or 1/4 cup of stevia (I used maple syrup)
  • 2 large whole eggs
  • 2 tsps ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 tsp baking soda
  • Tiny pinch of sea salt
  • 1/3 cup walnuts
  • 1/3 cup raisins optional


  • Preheat oven to 350 F. Grease muffin tin with coconut oil or use cupcake liners.
  • Combine all ingredients except walnuts, until smooth.
  • Stir in walnuts
  • Bake for about 15-20 minutes. Keep an eye on them - don't over-bake!
  • Enjoy!
Mmmm... Did you make this recipe?Tag @girlplusfoodlv with hashtag #girlplusfood!
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