This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
Just in time for spring, I have the most lovely recipe for Gluten-Free Carrot Cake Cupcakes for you! As you all know, I am all about taking classic desserts and updating them to be not just delicious, but nutritious too!
Full of freshly grated carrot, sweet raisins, and toasted coconut, my cupcakes have all the best parts of a homemade carrot cake but zero (ZERO) refined sugar. Top them off with my Sugar-Free “cream cheese” frosting and get ready to be very popular this spring!
Can You Make Your Carrot Cake Cupcakes Recipe Vegan?
My Gluten-Free Carrot Cake Cupcake recipe does have a few eggs but can be made with a flax or chia egg instead. This would make these cupcakes free of any animal products, perfect for a vegan baker.
Download my 7 Best Egg Substitutes chart.
Can I Make The Frosting Without Greek Yogurt?
Equally as important as the cupcake is the frosting. Traditionally, carrot cake is served with a cream cheese frosting, as the tangy cream cheese goes really well with the sweet earthy carrots.
Since cream cheese frosting can be heavy and full of sugar, I’ve created this super-rich alternative. This frosting combines coconut cream, full-fat Greek yogurt, and my favorite sugar substitute. The result is rich, with the right amount of tang. If you don’t want to use Greek yogurt you can always leave it out for just a lovely coconut cream frosting. Or, you can use coconut yogurt which would make it totally vegan.
What Can I Add To My Carrot Cake Cupcakes?
When I think of carrot cake, I always think raisins and coconut, but there are so many variations. If you usually add pineapple and nuts to your carrot cake, feel free to add that in here too. I also love to add pecan or walnuts, it really is up to you and your taste, be creative and have fun with this part!
Can I Make These Into A Loaf Cake?
This batter is super versatile and can be made into a 9 x 5-inch loaf cake, or even an 8 x 8 square. For this, it might require 5-10 more minutes of bake time. If you do make the cake into one of these other shapes I suggest baking it for 25-35 minutes and keeping an eye on it as the bake time will vary.
How to Store Gluten-Free Carrot Cake Cupcakes
My Gluten-Free Carrot Cake Cupcakes are lovely and moist even a few days later, thanks to the freshly grated carrot. To store any leftover cupcakes cover them and keep them in the fridge for 3-4 days.
Get Other Healthier Desserts!
And don’t forget to follow Bigger Bolder Baking on Pinterest!
Watch The Recipe Video!
Gluten-Free Carrot Cake Cupcakes Recipe (Refined Sugar Free)
Gluten-Free Carrot Cake Cupcakes
- 1 1/4 cups (5oz/142g) almond flour
- 2 tablespoons coconut flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 2 eggs*
- 1/3 cup (2 ½ floz/71ml) coconut oil, melted
- 1/3 cup + 2 tablespoons (3floz/108ml) Lakanto Maple Syrup, maple syrup, or honey
- 2 teaspoons vanilla extract
- 2/3 cup (3⅓oz/94g) carrot, finely grated
- 1/4 cup (1¼oz/35g) raisins
- 1/4 cup (¾oz/21g) toasted coconut
Sugar Free "Cream Cheese" Frosting:
- 1/2 can coconut cream, or 1/2 the coconut cream skimmed off the top of a can of coconut milk, cold
- 1/4 cup (2oz/57g) full fat Greek yogurt, or coconut yogurt
- 1/4 cup (2oz/57g) lakanto sugar substitute, swerve or coconut sugar
- 1 tablespoon vanilla extract
For the Gluten-Free Carrot Cake Cupcakes:
- Pre-heat the oven to 350°F (180°C) then line a cupcake tin with 10 liners, set aside.
- In a large bowl, combine the almond flour, coconut flour, salt, baking soda, and spices.
- In a separate jug combine the eggs, coconut oil, Lakanto maple syrup, and vanilla.
- Mix the wet into the dry until you have a smooth batter.
- Lastly, fold in the grated carrot, raisins, and coconut.
- Divide the batter evenly between the prepared cupcake tin.
- Bake the cupcakes for 20-25 minutes, until golden brown or until a toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and allow to cool fully.
For the Sugar Free "Cream Cheese" Frosting:
- In a large bowl whip the cold coconut cream until light and fluffy.
- Add the yogurt, lakanto sugar and vanilla then continue to mix until everything is evenly combined and creamy.
- Allow the frosting to chill in the fridge until using. This frosting is perfect for dolloping and spreading, I would not suggest trying to pipe it.
- Once the cupcakes have fully cooled dollop the frosting, then swirl the top with an offset spatula.
- Garnish with additional toasted coconut and a dusting of cinnamon if desired. Enjoy!
- Cover and store the cupcakes in the fridge for 3-4 days. Un-frosted cupcakes can be made ahead of time and frozen for up to 3 weeks. To thaw allow to defrost at room temperature. Once defrosted top with frosting and serve.