Lighter Gluten-Free Carrot Cake Cupcakes Frosted
Gluten-Free Carrot Cake Cupcakes with velvety cream cheese frosting are made with almond and tapioca flour, fresh carrots, golden raisins, and warm spices. Naturally sweetened with cane sugar and applesauce, these moist cupcakes are perfect for Easter, Thanksgiving, or any celebration. Optional toasted coconut or pecans add a delicious finish.
These Gluten-Free Carrot Cake Cupcakes have become one of my favorite go-to recipes, especially for special occasions. They’re made with a blend of almond and tapioca flour, and I love how the fresh carrots, golden raisins, and warm spices come together for the perfect flavor. The applesauce keeps them extra moist, and the cream cheese frosting adds just the right amount of sweetness without overdoing it.
I often top them with toasted coconut or pecans for a little crunch, and they never last long at family gatherings! Whether it’s Easter, Thanksgiving, or just because, these cupcakes are always a hit—and you won’t even notice they’re gluten-free!
Why You’ll Love This Gluten-Free Almond Flour Carrot Cupcake Recipe
- Moist and Flavorful: Made with fresh carrots, warm spices, and applesauce for a perfectly soft texture.
- Gluten-Free Friendly: Uses almond and tapioca flour to cater to gluten-free diets without compromising taste.
- Creamy Frosting: Topped with a light cream cheese frosting for the perfect finishing touch.
- Versatile for Occasions: Ideal for Easter, Thanksgiving, or any time you want to treat yourself or guests!
Ingredients & Substitutions
Here is everything you need to make the best-tasting gluten-free carrot cake cupcakes recipe:
Eggs: You can substitute with 3 flax or chia “eggs” (3 tablespoons ground flaxseed or chia seeds mixed with 9 tablespoons water, let sit for 10 minutes to thicken).
Cane Sugar: You can replace it with coconut sugar, brown sugar, regular sugar, or maple syrup.
Unsweetened Applesauce: This adds added flavor and natural sweetness. You can omit or replace it with a different fruit sauce.
Light Olive Oil: You can replace it with coconut or vegetable oil.
Apple Cider Vinegar: You can omit or use the same amount of white vinegar.
Fresh Lemon Juice: Use the same amount of store-bought lemon juice.
Almond Flour: You can replace it with brown rice flour or oat flour. The texture may vary.*
Tapioca Flour: Also called tapioca starch. You can use the same amount of cornstarch or potato starch.*
Spices (Ground Cinnamon, Nutmeg, Dried Ginger): You can use two teaspoons of pumpkin pie spice instead of the individual spices.
Golden Raisins: You can use the same amount of regular raisins. I love the golden raisins for the color and flavor. You could also use dried cranberries or your favorite dried fruit.
Shredded Carrots: Baby carrots or whole carrots can be used. You can substitute the same amount of grated zucchini for the grated carrot for a different flavor.
Shredded Coconut: You can omit it.
Cream Cheese: You can use the same amount of vegan cream cheese. I do not recommend using fat free cream cheese.*
Butter: You can use milk-based butter or the same amount of vegan butter.
Powdered Cane Sugar: You can replace it with powdered coconut sugar or regular powdered sugar.
*I have not tested this substitution.
How to Make My Carrot Cake Cupcakes with Almond Flour Recipe
Step 1: Make the Cupcake Batter
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners and spray with non-stick cooking spray or grease the muffin tin.
In a food processor, the chopper cup of an immersion blender, or a cheese grater, shred 1/2 cup of carrots.
In a large mixing bowl or standing mixer, combine the wet ingredients, including eggs, cane sugar, light olive oil, applesauce, apple cider vinegar, and vanilla extract, and whisk until well combined.
Add the dry ingredients, including almond flour, tapioca flour, baking powder, cinnamon, nutmeg, dried ginger, and salt. Mix just until combined.
Gently fold in the golden raisins, shredded carrots, and shredded coconut until evenly distributed in the batter.
Step 2: Bake the Cupcakes
Evenly distribute the batter in 12 muffin cups, filling each cup about 3/4 full.
Bake in the preheated oven for 25-28 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the edges and tops of the muffins have turned a light golden brown.
Remove the moist cupcakes from the oven and allow them to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.
Step 3: Toast the Coconut (Optional)
Bring a frying pan to medium heat and melt 1 teaspoon of butter. Add 1/3 cup of coconut and several pinches of salt. Continuously stir the coconut for several minutes until it is lightly toasted.
Step 4: Frost the Cupcakes
In a medium bowl, beat the cream cheese, butter, lemon juice, vanilla extract, and salt until smooth. Gradually add the powdered cane sugar and beat until creamy and well combined.
Once the cupcakes are completely cooled, frost them with the cream cheese frosting. Optionally, sprinkle with toasted coconut or pecans.
Gluten-Free Carrot Cupcakes with Cream Cheese Frosting Recipe Notes
Sweetness Level: The sweetness of these cupcakes can be adjusted to taste. Feel free to increase or decrease the amount of sugar.
Mix-Ins: You can customize these cupcakes by adding your favorite mix-ins, such as chopped nuts, dried fruit, or chocolate chips.
Cupcake Size: This recipe makes about 12 standard-sized cupcakes. Adjust baking time if using a different size of cupcake tin.
Serving Suggestions:
Drizzle with warm caramel sauce or sprinkle with chopped toasted nuts, or even add a scoop of your favorite ice cream.
Do you love cupcakes? Check out more of my easy and light cupcake recipes:
Lighter Gluten-Free Carrot Cake Cupcakes Frosted
Ingredients
- 3 eggs
- 2/3 cup cane sugar
- 2 tablespoons apple cider vinegar
- 1/4 cup unsweetened applesauce
- 2 tablespoons oil (light olive oil is my fave)
- 2 teaspoon vanilla extract
- 2-1/4 cups almond flour
- 1/4 cup tapioca flour
- 2 teaspoons baking powder
- 2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon dried ginger
- 1/2 teaspoon salt
- 1/3 cup golden raisins
- 1/2 cup shredded carrots
- 1/4 cup shredded coconut
Cream Cheese Frosting:
- 8 ounces cream cheese
- 1/4 cup butter
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- dash salt
- 1-1/4 cup powdered cane sugar
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners and spray with non-stick cooking spray or grease the muffin tin.In a food processor, the chopper cup of an immersion blender, or a cheese grater, shred 1/2 cup of carrots.
- In a large mixing bowl or standing mixer, combine the wet ingredients, including eggs, cane sugar, light olive oil, applesauce, apple cider vinegar, and vanilla extract, and whisk until well combined.Add the dry ingredients, including almond flour, tapioca flour, baking powder, cinnamon, nutmeg, dried ginger, and salt. Mix just until combined.Gently fold in the golden raisins, shredded carrots, and shredded coconut until evenly distributed in the batter.
- Evenly distribute the batter in 12 muffin cups, filling each cup about 3/4 full.Bake in the preheated oven for 25-28 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the edges and tops of the muffins have turned a light golden brown.Remove the moist cupcakes from the oven and allow them to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.
- OPTIONAL: Bring a frying pan to medium heat and melt 1 teaspoon of butter. Add 1/3 cup of coconut and several pinches of salt. Continuously stir the coconut for several minutes until it is lightly toasted.
- In a medium bowl, beat the cream cheese, butter, lemon juice, vanilla extract, and salt until smooth. Gradually add the powdered cane sugar and beat until creamy and well combined.Once the cupcakes are completely cooled, frost them with the cream cheese frosting. Optionally, sprinkle with toasted coconut or pecans.
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Perfect amount of sweetness! New favorite carrot cake recipe! Thx!!
Thank you, Maria! I feel honored 🙂
I have never liked carrot cake and I could not get enough of these, they them if you don’t like carrot cake, either.
Hi Calena, I feel honored you like my carrot cake recipe 🙂 Thank you!
These are soooo good! Love the applesauce and toasted coconut. The cream cheese frosting is really good!!! I added 1/4 cup of chopped pecans to the batter and they tasted great!
Hi Larry, thank you for the feedback! I love your addition of the chopped pecans in the batter. Thx for sharing 🙂