serving size: 3 | time: 30 mins


  • 210g Healthy Options Gluten-Free All Purpose Baking Mix
  • 1/2 Tbsp Bob's Red Mill Baking Powder
  • 1 Tsp Bob's Red Mill Baking Soda
  • 1 Tsp Simply Organic Ground Cinnamon
  • 1/4 Tsp Simply Organic Nutmeg
  • 115g Bob's Red Mill Coconut Sugar
  • 1 Tsp Wholesome Sweetener's Honey
  • 1/2 Tsp Natural Tides Fine Sea Salt
  • 100ml La Tourangelle Almond Oil
  • 2 Large Eggs
  • 1 Tsp Flavorganics Vanilla Extract
  • 350g Carrots
  • Optional: 100g Woodstock Walnuts

Cream Cheese Frosting

  • 30g Kerrygold Butter, room temperature
  • 200g Organic Valley Cream Cheese, room temperature
  • 2 Tsp Wholesome Sweetener's Honey
  • 1/2 Tsp Flavorganics Vanilla Extract
  • Optional: 1/4 Tsp Lemon juice, 1/4 Tsp Lemon zest


  1. Pre-heat oven to 350°F.
  2. Line muffin tin with muffin liners
  3. Optional: shred the carrots.
  4. Roughly chop walnuts and set aside.
  5. Add coconut sugar and honey to grated carrots. Combine well and set aside.
  6. Combine grapeseed oil, eggs, salt and vanilla in separate bowl and set aside.
  7. Place the sifter on top of a mixing bowl and add in the all-purpose baking mix, baking powder, baking soda, cinnamon and nutmeg. Sift and combine well.
  8. Combine carrots, walnuts and egg mixture.
  9. Pour into dry ingredients and mix until batter is fully incorporated.
  10. Scoop batter into muffin liners.*
  11. Bake for 13-15 minutes. Muffins must spring back when toucher lightly.
  12. Transfer to cooling rack.



  1. Add butter, cream cheese, vanilla extract and honey into a mixing bowl. Optional: add lemon zest and lemon juice.
  2. Combine all ingredients while incorporating air into the frosting using a whisk.
  3. Use offset spatula to spread frosting onto cooled cupcakes. (Approximately 18g frosting per cupcake)


*To use exact weight to measure cupcakes, place one measuring cup on a weighing scale and scoop batter into the cup until it reaches 70g, then place into muffin liner.