Healthier Gluten-Free Carrot Cake Cupcakes

My Healthier Gluten-Free Carrot Cake Cupcakes Recipe makes the best-tasting carrot cake with a velvety cream cheese frosting with the least amount of added sugar! They’re made with almond flour, carrots, coconut, golden raisins, applesauce, maple syrup, cane sugar, and warm spices. And they’re topped with toasted coconut or pecans.

Gluten-free carrot cake cupcakes on a kitchen counter.

My Healthier Gluten-Free Carrot Cake Cupcakes Recipe makes the best-tasting carrot cake with a velvety cream cheese frosting with the least amount of added sugar! It’s made gluten-free with almond and tapioca flour and is naturally sweetened with cane sugar. It is full of delicious, natural flavor from fresh carrots, coconut, golden raisins, applesauce and warm spices. And it’s topped with a light and fluffy cream cheese frosting and optional toasted coconut or pecans.

These easy gluten-free cupcakes are perfect for any special occasion, including Easter, Thanksgiving, Mother’s Day, brunches, showers, and any time you need to satisfy a sweet tooth craving. Everyone will enjoy these regardless of whether or not they have a gluten allergy. And you’ll feel great knowing you are serving gluten free carrot cake cupcakes with clean, natural ingredients.

YouTube video

Why You’ll Love This Gluten-Free Almond Flour Carrot Cupcake Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Gluten-free carrot cake cupcakes on a kitchen counter.

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.

Gluten-free carrot cake cupcakes on a kitchen counter.

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.

Rolling up carrots in a paper towel.
Mixing raising and coconut into cupcake 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.

Scooping cupcake batter into cups

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.

Toasting coconut in a frying pan.

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 cake cupcakes on a kitchen counter.
Gluten-free carrot cake cupcakes on a kitchen counter.

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.

Refrigeration: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze unfrosted cupcakes in a single layer on a baking sheet until they are solid, then transfer them to a freezer-safe container or bag. Freeze for up to 3 months.

To freeze frosted carrot cake cupcakes, place them in a single layer on a baking sheet until the frosting is firm. Then, transfer them to a freezer-safe container or bag.

Thawing: Thaw frozen cupcakes in the refrigerator overnight before serving. Bring cupcakes to room temperature before serving for the best texture and flavor.

Can I make dairy-free carrot cake cupcakes with this gluten-free carrot cake recipe?
Yes, you can make this recipe dairy-free by using vegan cream cheese and vegan butter in the frosting. Additionally, you can use non-dairy milk in place of regular milk in the cupcake batter.

Can I reduce the sugar in these gluten-free carrot cupcakes?

Yes, you can reduce the sugar in this recipe by using a sugar substitute like stevia or erythritol, but keep in mind that the texture and taste may be slightly different.

Can this gluten-free carrot cake cupcake recipe be made ahead of time?
Yes, you can bake the cupcakes and store them unfrosted in an airtight container at room temperature for up to 2 days or freeze them for up to 3 months. Frost the cupcakes just before serving for the best results.

Can I use buttercream frosting instead of cream cheese frosting?

Yes, you can use your favorite buttercream frosting or top the cupcakes with whipped cream for a lighter option.

Do you love cupcakes? Check out more of my easy and healthier cupcake recipes:

Gluten-free carrot cake cupcakes on a kitchen counter.

Healthier Gluten-Free Carrot Cake Cupcakes Recipe

Gluten-Free diet-friendly recipe
My Healthier Gluten-Free Carrot Cake Cupcakes Recipe makes the best-tasting carrot cake with a velvety cream cheese frosting with the least amount of added sugar! They're made with almond flour, carrots, coconut, golden raisins, applesauce, maple syrup, cane sugar, and warm spices. And they're topped with toasted coconut or pecans.
5 from 6 votes
Servings 12
Prep Time 20 minutes
Cook Time 26 minutes
Total Time 46 minutes

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.

Video

YouTube video

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.

Nutrition

Calories: 255kcalCarbohydrates: 24gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 70mgSodium: 282mgPotassium: 106mgFiber: 1gSugar: 19gVitamin A: 1323IUVitamin C: 1mgCalcium: 83mgIron: 1mg
Keyword almond flour, carrot cake, cream cheese frosting, cupcakes
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

6 Comments

  1. 5 stars
    I have never liked carrot cake and I could not get enough of these, they them if you don’t like carrot cake, either.

  2. 5 stars
    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!

    1. Hi Larry, thank you for the feedback! I love your addition of the chopped pecans in the batter. Thx for sharing 🙂

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