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Gluten Free and Grain Free Carrot Cake Cupcake Recipe |

Hello Cupcakes!


Yay, bet you just want to sink your teeth into one of these amazing carrot cake cupcakes don’t you?

It’s ok…these little gems are definitely a healthier version of a carrot cake cupcake.  They are gluten free and grain free and loaded with healthy ingredients!

So indulge a bit, enjoy because carrots have never tasted so good!  I mean really…look at these!

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Gluten Free and Grain Free Carrot Cake Cupcake Recipe |

Gluten Free and Grain Free Carrot Cake Cupcake Recipe


So I am so happy to share this recipe.  This recipe is adapted from one of my very first readers: Val Basset! She reached out to me a few years ago with this amazing recipe!

Now when we have a party or BBQ, you can bet your last dollar that I am taking these like Every.Single.Time!

And EVERYONE always asks me for my gluten free and grain free carrot cake cupcake recipe and I happily give it out!


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Gluten Free and Grain Free Carrot Cake Cupcake Recipe |

Gluten Free and Grain Free Carrot Cake Cupcake Recipe
Prep time
Cook time
Total time
NUTRITIONAL INFO: Calories: 155 Fat: 11.1g Carbs: 10.3g Protein: 3.3g
Serves: 12 cupcakes
  • Cupcake
  • ¼ cup coconut flour
  • ¼ tsp sea salt
  • ¼ tsp baking soda
  • 1 tsp ground cinnamon
  • 3 large eggs
  • ¼ cup coconut oil
  • ¼ cup raw honey, more to taste if needed
  • 1 tbsp vanilla extract
  • 1 cup carrots, grated
  • chopped walnuts and raisins, optional (If adding raisins, no more than ½ cup, and if adding walnuts, I'd keep it to around ¼ cup chopped and some to sprinkle on top of frosting.)
  • Cream Cheese Icing
  • 1 6 oz pkg. softened organic cream cheese
  • 1 tsp vanilla extract
  • 1 tbsp of raw honey
  • ¼ tsp sea salt
  1. Preheat oven to 350º F.
  2. Combine all ingredients and put in greased muffin pan ⅔ full. Note, if you want the muffins big, you might only need to fill 8 muffins ⅔ full.
  3. Bake for 18-24 minutes. Insert a toothpick, when it comes out clean it is done.
  4. For frosting combine cream cheese, vanilla, honey and salt and 3 tbsp of water and whip on high speed for 3 minutes.
  5. This will create a fluffy and smooth frosting. You can put the frosting into a small plastic bag and cut the tip of a corner off and pipe it onto a cooled carrot cake cupcake.
Nutrition Information
Serving size: 1 cupcake

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Join the Conversation

7 thoughts on “Gluten Free and Grain Free Carrot Cake Cupcake Recipe”

  1. Floyd says:

    Thanks for the recipe. I look forward to trying this out. Although the recipe calls for honey, can I use grade B maple syrup instead and use the same quantity? Thank you.

    1. Halle Cottis says:

      Sure can, and you can use the same amount too!

  2. Stephanie says:

    You are missing measurements for the raisins and chopped walnuts. What is the quantity?

    Thanks for your help.

    1. Halle Cottis says:

      Great question! I would say no more than 1/2 cup of raisins and just maybe 1/4 cup of chopped nuts if you are using walnuts too!

  3. Melissa says:

    I really like this recipe a lot. All the ingredients are exactly what I’ve been looking for in carrot cake. Would I be able to make this as a cake too?

    Thanks :)

    1. Halle Cottis says:

      I think it would work as a cake as well, but I have not tried it yet.

  4. Jessie says:

    I just discovered your site and I love it. I don’t have any diagnosed problem with gluten, but I feel I need to avoid it. I will give your recipes a try. They look amazing! You are doing such a good job :)

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