Guest Post by Linda at Savoring Every Bite: Carrot Beet Cupcakes (Gluten Free)

Brief health update: Thank you all for your well wishes and prayers! Today I am two weeks post-surgery and recovering remarkably well. We had he best possible outcome, minimal disturbance to my pancreas removing the tumor, and my blood sugar is normal—yay!—God answered prayer at every step. There are several weeks of healing still ahead, but every day is better and stronger than the day before. It won’t be long before I’m messing in the kitchen again. 🙂

Our guest today is Linda at Savoring Every Bite

What a treat to introduce you all to Linda. We both love good food that is good for you and we know it always tastes better with family and friends.  Linda has a knack for delicious biscotti and cheesecakes—you’ll want to check out her Peanut Butter Lovers Cheesecake. Her recipes have a simple elegance to them, you always feel welcome at her table. Stop by Savoring Every Bite and linger awhile, it won’t take long to feel like friends.

Carrot Beet Cupcakes (Gluten Free)

guest post -- Linda Savoring Every Bite -- cupcake buffet

Hello Savoring Today readers, I am Linda from Savoring Every Bite, and so very honored and pleased to have been asked by Judy to guest post.  Aside from Judy and I both sharing our passion of savoring…. days, bites, moments, experiences, life in general…I have found that she is so similar a woman to me in her faith, love of family, friends and hospitality.  With that inner driving force, I know that she will find her healing, comfort and peace during this season of her life.  And with all of our prayers going out to her, I am sure she feels His presence!

For those who have followed Savoring Every Bite, I’ve been a bit distracted and MIA.  However, I could not turn down Judy’s request to guest post.  In fact, I felt it a blessing in disguise, pushing my attention away from my distractions to a more healthy and meaningful way in helping someone else. I didn’t initially realize how close my scheduled guest post was to Easter when I was offered this date.  Again, how wonderful life just falls into place when you step out of your own way!

Since I’ve been MIA, I have made some changes in my eating, though I have always ate healthy, I’ve stepped up my eating clean, less carbs and a very conscientious effort in following this for every meal. So as I began planning my Easter menu, I gave some serious thought to my traditional Carrot Cake recipe. The carrot cake recipe I have baked for family and friends since the 80’s is overloaded with goodness.  Carrots, crushed pineapple, golden raisins and walnuts.  Along with white flour, oil and a ton of sugar!  As I began experimenting, cupcakes seemed easier to taste test, plus I just love presenting my guests with a pretty, personal dessert.

guest post -- Linda Savoring Every Bite -- Carrot Beet Cupcakes Bite

Beets are fairly new to me, it wasn’t a veggie my mother made for us and honestly I only saw them sliced from a can and that did not appeal to me to even try.  So with this whole new healthy eating and learning of beets being one of the world’s healthiest, extremely nutritious foods, I decided to try incorporating grated beets along with the carrots.

guest post -- Linda Savoring Every Bite -- Carrot Beet Cupcakes batter

As you can see, the beets turned the dough into a very pretty color!  I switched the white flour to rice flour, initially concerned that rice flour has felt grainy to me in the past.  I think with all the extras thrown in, there wasn’t any noticeable texture difference using rice flour.  Oil was replaced with applesauce and coconut oil and sugar was switched to coconut sugar.  In one batch I reduced the amount of sugar but felt that as these are for dessert and not a breakfast muffin, the full amount was needed.

guest post -- Linda Savoring Every Bite -- Carrot Beet Cupcakes in the pan

Topping it off, of course, is the full blown cream cheese frosting I love.  Mile high gets you all the oohs and aahs every baker/hostess craves; however, being less generous with the frosting might be a bit healthier.  As for the taste, well, the women at my bible study immediately fell in love and wanted the recipe… and, well, they would never lie.

5.0 from 2 reviews
Carrot Beet Cupcakes [Gluten Free]
Prep time
Cook time
Total time
Recipe type: Dessert, Brunch
Serves / Yields: Makes about 22-24 cupcakes
  • 1 cup coconut sugar
  • 1 teaspoon vanilla
  • ½ cup unsweetened applesauce
  • ½ cup coconut oil
  • 4 eggs
  • 1 can (8 ounces) unsweetened crushed pineapple, well drained
  • 2 cups rice flour (or oat or almond flour)
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 1 cups shredded carrots
  • 1 cup shredded beets, outer skin peeled off
  • ¾ cup unsweetened coconut
  • ¾ cup chopped walnuts
  • ¾ cup dried cranberries
  1. Preheat oven to 350 degrees. Line muffin pans with paper liners. Set aside. In a large mixing bowl, beat the sugar, vanilla, applesauce and oil together until well blended. Add the eggs, one at a time, blending well. Mix in the drained crushed pineapple.
  2. In a small bowl, combine the flour, baking soda, cinnamon and salt. Gradually add in the dry ingredients to the mixing bowl, adding in the shredded carrots and beets halfway until blended. Stir in the coconut, walnuts and dried cranberries.
  3. Using a large ice cream scoop, fill each liner cup about ¾ full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool 5 minutes in the pan, remove to wire rack and allow to completely cool.

5.0 from 2 reviews
Cream Cheese Frosting
Cook time
Total time
Recipe type: Dessert, Brunch
Serves / Yields: Frosts 22-24 cupcakes
  • 2 packages (8 ounces) cream cheese, softened
  • ¼ cup butter, softened
  • 2 teaspoons vanilla extract
  • 2 cups confectioners' sugar
  1. Mix together the cream cheese, butter and vanilla until smooth. On low speed gradually add in the confectioners’ sugar until smooth. When cupcakes are completely cooled, spread or pipe over cupcakes. Sprinkle on candies or additional chopped walnuts. Keep refrigerated; bring to room temp for serving.



  1. says

    Judy, I’m so pleased to hear that your recovery is going well and that you are continuing to feel better!
    Linda, it’s lovely to ‘meet’ you. I really like the recipe you have shared. I love baking with vegetables and am always looking for ways to use beets. Your Carrot Beet Cupcakes look so pretty and they sound absolutely delicious. It’s wonderful they are gluten free too. I’ve pinned them 🙂
    April @ The 21st Century Housewife recently posted..How to Feel Great After 40My Profile

  2. says

    Judy, so glad to hear you’re recovering well! Can’t wait until you’re messing in the kitchen again and sharing things with us! In the meantime, what a great guest post! Love these cupcakes. Thanks.
    [email protected] Riffs recently posted..Homemade Deviled HamMy Profile

  3. says

    I do so hope that you are doing better everyday. I am so sorry you have had to go through this and truly wish you the best Judy. I will add you to my prayers.

    As for the carrot cupcakes, these look just up my alley since we are GF at our house and i frequently use coconut sugar instead of processed sugar. I know I can depend on any recipe from Linda. Good choice in having her sub-in.
    Geni recently posted..Chocolate Strawberry Truffle Cake and the Speed of LifeMy Profile

  4. says

    Oh Judy – so good to hear that you’ll be back cooking in the kitchen again! Thank you for introducing me to Linda. I wasn’t familiar with her and have already jumped over to her blog to check her out. I loves what I saw! Lots of great looking treats, as good as these delightful little cupcakes! Healthy sweets like this don’t normally look so good! Great guest post!
    mjskit recently posted..Fenugreek Fish and Clam BisqueMy Profile

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