Post image for Grain & Egg Free Carrot Cake Cupcakes. (Gluten Free/Vegan/Soy free with directions to make sugar free)

Grain & Egg Free Carrot Cake Cupcakes. (Gluten Free/Vegan/Soy free with directions to make sugar free)

by Brittany on May 3, 2012

Experimenting with alternative flours is extremely exciting for me. My recent time spent with Chestnut Flour has been no exception. It bakes up extremely light and fluffy, has a nice nutty slightly sweet flavor and tastes phenomenal with warm spices. Its baked goods have a light brown color, but yet do not have that heavy “whole grain” taste that we often associate with darker flours.

I found that this awesome flour worked great in graham crackers and most recently to make fluffy pancakes. I wanted to take things a step further and see how it would behave being used as a singular flour and without the eggs.  These cupcakes are the happy result of this experimentation. Just by looking at the beautiful crumb structure, I’m sure you will agree that Chestnut flour is a superstar.

Different varieties of sugar create different levels of moisture! Cake and Muffin recipes tend to be pretty flexible and forgiving when it comes to this range. I call for granulated sugar in this recipe.  I feel confident that you should be able to get away with subbing in whichever variety works best for you- be it organic cane, Sucanat, Palm Sugar, Xylitol and on. Just stick with a granulated variety for best results. 

Chestnut flour flour can be a bit tricky to find- though I have seen it popping up all over the place in my area lately. I recommend ordering some online- there are a number of great companies that carry it!

Carrot Cake Cupcakes

1/4 Cup Applesauce
1/2 Cup Milk (any variety)
1/4 Cup Oil or Melted Butter (any mild flavored variety)
1 Tsp. Vanilla Extract
1 1/4 Cup Chestnut Flour
1 Tbs Cinnamon 
3/4 Cup Granulated Sugar (*see note above)
2 Tsp Baking Powder (I like to use Double Acting)
pinch of salt 
1 Cup Grated Carrots
1/2 Cup Raisins (optional)
1/2 Cups Chopped Walnuts (optional)
1 Tsp Apple Cider Vinegar (Or lemon/lime juice) 

  1. Preheat oven to 325 degrees and line  a muffin tray with 10-12 liners.
  2. Combine wet ingredients in a large bowl. Stir in the dry- and stir until the batter comes together. Mixing in the Vinegar last.
  3. Quickly pour the batter into the cups and place into the oven and bake 30 minutes. (Cupcakes will be finished when toothpick comes out clean.)

Notes: The raisins and walnuts can be left out! If you choose to leave out the raisins you may want to consider increasing the sugar in the batter to 1 full cup. (Depending how sweet you like your carrot cake!).  If you leave out these ingredients you will only need 10  liners.

For the frosting I used my Coconut Cream Cheese Frosting (its totally Soy/Dairy/Nut Free!). This recipe can be found in the frosting section of both of my new cookbooks The Essential Gluten Free Baking Guides Part 1 & Part 2.

And Speaking of my Books! As part of Celiac Awareness Month Wellesse a fantastic certified gluten free vitamin company is giving away several signed copies of my books this month on their Facebook Page! (as well as a number of other great gifts!) Stop over for a chance to win! 



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{ 30 comments… read them below or add one }

Amber Shea @Almost Vegan May 3, 2012 at 3:02 pm

Beautiful as always! I can’t wait for the day when I can eat (GF) flours again…


Brittany May 3, 2012 at 3:10 pm

Thanks sweet friend. You know I feel ya..


Deanna May 3, 2012 at 5:32 pm

These look amazing! I’ve yet to really find a grain-free, egg-free muffin recipe that doesn’t sink in the middle when it cools. Bravo to you for doing it!

Now, to find chestnut flour….


Brittany May 3, 2012 at 7:08 pm

The flour did all the work for me this time honestly!


Healthy Living Val May 4, 2012 at 1:59 am

Never thought to use chestnut flour for baking. I’ve seen it in homemade pasta recipes but this is genius!


Amanda H May 14, 2012 at 3:21 am

I have a really dumb question…How do you grate the carrots?? With a hand grater? In the food processor?
Every time I “grate” carrots for anything remotely like this, my product turns out all hairy looking with orange carrot “hair” sticking out all over. Not very pleasing to the eye, as you can imagine.


Brittany May 14, 2012 at 11:52 am

Haha! :) that was a funny description. I have a cuisinart 14 cup food processor that I let do all my grating. But a hand grater should work just fine as well!


Lynette May 18, 2012 at 8:42 pm

This recipe did not work for me. I substituted Almond flour for the Chestnut flour. That was the only difference. I will look for Chestnut flour for next time. Do you have any sugestions for using the Almond flour? These cupcakes look really good.


Brittany May 18, 2012 at 9:40 pm

Almond flour works nothing like chestnut.. Which is why your alteration did not work. Chestnut is much starchier than almond and contains far less fat- it behaves more like a grain based flour. So your change to the recipe was a big one.
If you are looking for a almond based recipe I recommend checking out my grain and egg free chocolate cupcake recipe.


Tina Turbin June 10, 2012 at 6:29 pm

Hi Brittney, Though they look delicious I am not sure how these would rise as there are no eggs in your recipe. We tried the recipe last night just in case I was wrong. They came out totally flat and wet. Could you possibly be missing the eggs in your ingredient list? Please tell me what we did wrong if not…Fondly, Tina Turbin


Dana June 28, 2012 at 6:03 pm

Where do you get chestnut flour or do you make homemade? If so – where are there good instructions on how to do so:) THANKS! Love your blog,



Brittany June 28, 2012 at 6:09 pm

I buy my chestnut flour from – its a good price there and their shipping is awesome! (super fast)


Bria August 25, 2012 at 4:34 pm

These cupcakes were absolutely fantastic. I don’t eat grains, and I have an egg allergy so I figured carrot cake was something I would not be able to eat again. I was wrong. Wow, these really were amazing. Thanks so much for posting this.


Brittany August 25, 2012 at 6:32 pm

Chestnut flour is so good isn’t it??
I plan to use it in a lot of recipes this fall!


Rebecca Turner September 4, 2012 at 7:33 pm

Hi, these look fantastic and I’d love to make them for my Mum who’s wheat, gluten and dairy intolerable. Only problem is I’m not a very percipient baker and I’m not sure what your cup measurements would be? Sorry to sound very stupid!



Kerry October 6, 2012 at 6:21 am

This website might help you do the conversions..


Rebecca Turner September 4, 2012 at 7:46 pm

Not sure what happened there, I of course meant ‘proficient’ baker :)


Samantha September 6, 2012 at 12:53 am

Could i use rice flour? I couldn’t find any chestnut flour


Brittany September 6, 2012 at 1:34 am

Order some chestnut flour from You won’t regret it.


Christine October 3, 2012 at 8:54 pm

I have found that I am now intolerant/allergic to almonds. This greatly upsets me as i was so happy with the many almond flour recipes. Could I substitute coconut flour?


Brittany October 3, 2012 at 9:03 pm

I hate to inform you that coconut flour can never ever act as a substitute for almond :( they are very different and do not ever exchange well.

I know what your going through as I had to give up almonds for a year.
My advice to you is to look for recipes made using coconut flour. If you can have another nut flour like cashew or peanut, those tend to exchange fairly well for almond flour.


Simon October 28, 2012 at 2:21 am

Where I live, we don’t have a Trader Joes, Whole Foods, World Market, or even a Wegmens. We have a dirty Shop-Rite, and overpriced Weis, and Walmart. Ooh, and Target, they just added food! My area prttey much sucks when it comes to finding “different” foods. I’ll have to check the one tiny natural food store that we have though, they might have it. I’m not planning to go gluten free, but the almond flour sounds like it would really add some nice texture and flavor beyond what regular flour has.


Brittany October 28, 2012 at 2:56 am

That is the beauty of being able to order things online! You can often find better deals that way as well!


Kerry October 6, 2012 at 6:32 am

I just made these and they are so delicious. Thank you! I used canned coconut milk for my milk, plus only 1/4 cup granulated coconut sugar, and 3 drops of liquid vanilla stevia for sweetening. I also opted to add walnuts. I hesitated at having to grate carrots, ugh, but it only took 2 carrots to make a cup and it was done in a jiffy. I forgot to add the vinegar, but I can’t tell. Does the vinegar help with the rise? They turned out perfectly and look just like yours, minus the icing.So nice to have another chestnut flour recipe!


Aisha November 5, 2012 at 5:49 pm

Nice blog here! Also your web site loads up very fast!
What web host are you using? Can I get your affiliate link to your host?
I wish my site loaded up as fast as yours lol


Brittany November 5, 2012 at 6:19 pm

I use Quality Host Online. Great company- good prices.


Marie April 24, 2013 at 6:47 pm

Hi Brittany,
This is the first time I’ve seen your recipes or website. Everything looks sooo delicious. I’m trying one of your carrot cake recipes for my husband’s birthday tonite. Your website is gorgeous. So colorful and makes me want to cook. I love the comments people have made.
The only thing I would change is your profile picture on FBook. It looks like you have no shirt on. Just too revealing for me – so many of my FBook friends are young single people and I want to be careful. You are sooo lovely. Probably no need to have such a revealing top for a “food” website. Maybe think about that. I think wearing something that reflects what you’d wear in the kitchen might be a good choice. I hope to use more of your recipes in the future. They look wonderful. Thanks!


Cindy May 9, 2013 at 5:46 pm

I am just wondering if the chestnut flour should be packed or loosely filled? I love cooking with chestnut flour and am so happy you are posting recipes using it, they are very hard to find! I love your website :)


Brittany May 9, 2013 at 7:54 pm

Great question!
I have the habit of packing my cups when I bake :) so I’m sure that’s what I did.


Keira August 21, 2013 at 12:33 am

Could you sub the applesauce for pumpkin puree do you think?
Thanks! :)


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