Gluten-Free Carrot Cupcakes with Honey Cream Cheese Frosting

  • Servings: 20


1 cup chestnut flour
1½ cups oat flour (to make oat flour, just put rolled oats into the food processor and mix until it becomes a fine flour)
1½ cups sweet rice flour (also known as glutinous rice flour)
1 teaspoon baking soda
1½ teaspoons baking powder
1 teaspoon cinnamon
2 cups + 1 tablespoon baker’s sugar (granulated sugar will also work just fine)
¾ cup unsalted butter, room temperature (1½ sticks)
¾ cup coconut oil, microwaved for 10-20 seconds to liquefy just below room temperature
1 teaspoon pure vanilla extract
4 eggs
6 tablespoons buttermilk (My go-to substitution: mix 6 tablespoons non-fat milk with ½ teaspoon vinegar and let stand for 10 minutes before using)
4½ cups shredded carrots (from about 3-4 carrots)
1½ cups grated coconut (the coconut I used was much more fine than “shreds,” but regular shredded coconut will work, but it will just have a different texture – see note above)
2½ tablespoons orange zest (from 1-2 oranges)
¼ cup chopped walnuts, lightly toasted (optional)

Honey cream cheese frosting:

2 8-ounce blocks of cream cheese, room temperature
1 cup unsalted butter, room temperature
3 cups powdered sugar, sifted
1 teaspoon vanilla extract
4 tablespoons honey
Pinch of salt