Hello, cupcakes!
Yay, bet you just want to sink your teeth into one of these amazing carrot cake cupcakes, don’t you?
It’s okay. These little gems are definitely a healthier version of a carrot cake cupcake. They are gluten free, 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!
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 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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Like this recipe? Well, then you will LOVE my new cookbook: Gluten Free and Grain Free Breads, Batters and Doughs!
This is so much more than “just a cookbook”! In this book, I teach you how to bake with almond flour, nut butter, coconut flour, tapioca flour, arrowroot flour and even toasted quinoa flour! You will be an expert in gluten free and grain free baking after you read this cookbook, I promise!
There are tons of gluten free, grain free and Paleo recipes throughout this book! Get your copy today!!
Let’s Make These Things Already!
Gluten Free and Grain Free Carrot Cake Cupcake Recipe
Prep Time: 10 minutes- Cook Time: 20 minutes
- Total Time: 30 minutes
Yield: 12 cupcakes 1x
Category: dessert
Method: baking
Cuisine: american
Prep Time:
Yield:
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Print Recipe
Pin RecipeDescription
Here is an amazing gluten free and grain free carrot cake cupcake recipe that everyone will enjoy!
Ingredients
- Cupcake
- 1/4 cup coconut flour
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 3 large eggs
- 1/4 cup coconut oil
- 1/4 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 1/2 cup, and if adding walnuts, I’d keep it to around 1/4 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
- 1/4 tsp sea salt
Instructions
- Preheat oven to 350º F.
- Combine all ingredients and put in greased muffin pan 2/3 full. Note, if you want the muffins big, you might only need to fill 8 muffins 2/3 full.
- Bake for 18-24 minutes. Insert a toothpick, when it comes out clean it is done.
- For frosting combine cream cheese, vanilla, honey and salt and 3 tbsp of water and whip on high speed for 3 minutes.
- 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.
Notes
NUTRITIONAL INFO: Calories: 155 Fat: 11.1g Carbs: 10.3g Protein: 3.3g
Nutrition
- Serving Size: 1 cupcake
Floyd says
May 30, 2014 at 2:39 pmThanks 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.
Halle Cottis says
May 30, 2014 at 3:48 pmSure can, and you can use the same amount too!
Judy says
January 26, 2017 at 7:27 pmCan you please tell me if I can double a bread recipe and make it twice the size without a problem Thanks , Judy
Halle Cottis says
January 29, 2017 at 9:26 amHi Judy,
Yes, you can double this recipe without any issues. Enjoy!
Stephanie says
June 2, 2014 at 1:59 pmYou are missing measurements for the raisins and chopped walnuts. What is the quantity?
Thanks for your help.
Halle Cottis says
June 2, 2014 at 6:36 pmGreat 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!
Melissa says
July 20, 2014 at 3:18 pmI 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 🙂
Halle Cottis says
August 1, 2014 at 2:52 pmI think it would work as a cake as well, but I have not tried it yet.
Char says
July 17, 2017 at 9:34 pmI tripled the recipe and baked a two layer cake.
It’s great! Love it.
Halle Cottis says
July 18, 2017 at 8:51 amThat sounds great Char! I’ll have to give that a try, thanks for sharing!
Jessie says
July 20, 2014 at 4:37 pmI 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 🙂
Julie Mowdy says
May 6, 2016 at 5:00 pmI have made these cupcakes several times and want to tell you we love them!! Great recipe! Tonight we are going to try making a cake with the recipe! Thank you for sharing!!
★★★★★
Naomi says
April 22, 2017 at 7:23 amHow was the cake, did you change the amounts any?
We love the cupcakes!
Marianela says
May 9, 2016 at 6:55 amWow! These look awesome and healthy =) I think they’d be perfect with a nice cup of tea. Thanks for sharing this =)
Sally says
July 28, 2016 at 4:57 pmI would like to make these. I’m just wondering if there is a typo.
Just 1/4 cup coconut flour????
Halle Cottis says
July 29, 2016 at 8:32 amHi Sally,
Nope, the amount is correct. Coconut flour is VERY absorbent and 1/4 cup is all you need.
Leann says
February 4, 2017 at 8:46 amRecipe looks good. Just wondering if 1 TBSP of vanilla is too much. Thanks.
Halle Cottis says
February 6, 2017 at 8:07 pmIt seems like a lot, but it taste so amazing! 🙂 You can back it down a bit, but I love vanilla and I did not feel it was too much.
Rebecca says
February 12, 2017 at 9:28 amHI, I was just wondering if you could use gluten free self raising flour instead? And the amount you would need.
Ji says
March 4, 2017 at 7:37 pmFor some reason, I ended up ended up with making 12 mini cupcakes because the portion wasn’t enough for regular 12 cupcakes. Did I Not get the measurements correctly?
★★★★★
Krista Clarke says
May 29, 2017 at 9:13 amI ended up with the same thing–12 mini cupcakes. If I had tried to spread this into 12 regular cupcakes, they would have been very thin. I don’t really mind since they are DELICIOUS (and healthy–yay!), but I was wondering if I did something wrong, too. Also, has anyone tried this as a cake? I want to make it for a birthday party, and I’m wondering how it would hold up.
★★★★★
Tracey says
June 5, 2017 at 9:12 amCan I substitute the coconut flour with almond flour & if so what quantity of almond flour must I use???
Halle Cottis says
June 18, 2017 at 3:58 pmUnfortunately, they do not substitute in this recipe. If you do try to use almond flour, you will probably need at least double the amount, maybe more.
Nicola says
July 4, 2017 at 2:44 amCan I substitute rice malt syrup for the honey?
Halle Cottis says
July 6, 2017 at 7:01 pmI’ve never tried this, but it seems like it would be a good substitute.
Debra says
August 19, 2017 at 10:07 pmI did everything according to the recipe except one thing- substituting molasses for the honey.
They did not rise.
?
★★★
Ana says
October 3, 2017 at 10:43 amI have note your all recipe own my note book. I will prepare soon at home 🙂
Margo says
October 5, 2017 at 11:50 pmI have doubled the amount of ingredients to make double the amount of cupcakes. They did not rise and were very soft.the dough was on the liquid side like. Is that how it suppose to be or I missed something? Thank you!
Halle Cottis says
October 9, 2017 at 7:56 amDid you use coconut flour? Sounds like you might need a little more. All coconut flour is different so you might want to try a different brand.
sana says
October 20, 2017 at 7:28 amHello, I just knew the creamy cake and the chocolate cake. Now i notice this cake recipe and should be try toady
★★★★★
Melissa says
November 30, 2018 at 4:52 pmAwesome recipe, the cupcakes taste great!
★★★★★