Mini Carrot Cake Cupcakes

Mini Carrot Cake Cupcakes


  • 2 cups Gluten Free Rolled Oats
  • 1 Banana ripe
  • 1 Carrot medium, peeled and cut
  • 1/4 cup Shredded Carrot
  • 5 Fresh Dates
  • 1/4 cup Coconut Oil melted
  • 3/4 cup Almond Milk
  • 1/2 tsp Baking Soda
  • Ginger, Nutmeg, Cinnamon to taste

Icing Ingredients:

  • 1/2 cup Coconut Cream
  • 2 tbsp Liquid Coconut Milk


  1. Heat the coconut oil until full melted. Place off to the side to cool.

  2. Remove the pits from the fresh dates. Add the dates, coconut oil, almond milk, carrot, and banana to a blender and blend until smooth. I recommend soaking the dates prior to blending to help them blend easier.

  3. Add the rolled oats, spices, and baking soda and blend for a few seconds. You want the oats to mix in, but still keep the clumpy texture.

  4. Add shredded carrots  to the blender and pulse lightly so that they lightly chop and mix in but do not fully blend. This will help give the batter an orange color.

  5. Distribute the contents of the blender or food processor into a muffin baking pan, it will make ~ 8 muffins.

  6. Bake for 15 minutes at 300 degrees.

Icing Instructions:

  1. Add 1/2 cup of coconut cream and 2 tbsp of liquid coconut milk to a food processor. Blend until evenly mixed.
  2. Wait until the carrot cake mini muffins are completely cooled and top with coconut cream topping.

Recipe and Image contributed by @wellbymel_

Ellie's Best

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