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Desserts Gluten Free Grain Free Recipes

Gluten Free and Grain Free Carrot Cake Cupcake Recipe

Gluten Free and Grain Free Carrot Cake Cupcake Recipe | WholeLifestyleNutrition.com

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 | WholeLifestyleNutrition.com

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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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 | WholeLifestyleNutrition.com

 

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Gluten Free and Grain Free Carrot Cake Cupcake Recipe


★★★★★ 4.7 from 6 reviews
  • Author: Halle Cottis
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 cupcakes 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
Print Recipe
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Description

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

  1. Preheat oven to 350º F.
  2. 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.
  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.

Notes

NUTRITIONAL INFO: Calories: 155 Fat: 11.1g Carbs: 10.3g Protein: 3.3g

Nutrition

  • Serving Size: 1 cupcake

Did you make this recipe?

Tag @hallecottis on Instagram and hashtag it #wholelifestylenutrition

 

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32 Comments

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Comments

  1. Floyd says

    May 30, 2014 at 2:39 pm

    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.

    Reply
    • Halle Cottis says

      May 30, 2014 at 3:48 pm

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

      Reply
      • Judy says

        January 26, 2017 at 7:27 pm

        Can you please tell me if I can double a bread recipe and make it twice the size without a problem Thanks , Judy

        Reply
        • Halle Cottis says

          January 29, 2017 at 9:26 am

          Hi Judy,

          Yes, you can double this recipe without any issues. Enjoy!

          Reply
  2. Stephanie says

    June 2, 2014 at 1:59 pm

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

    Thanks for your help.

    Reply
    • Halle Cottis says

      June 2, 2014 at 6:36 pm

      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!

      Reply
  3. Melissa says

    July 20, 2014 at 3:18 pm

    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 🙂

    Reply
    • Halle Cottis says

      August 1, 2014 at 2:52 pm

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

      Reply
      • Char says

        July 17, 2017 at 9:34 pm

        I tripled the recipe and baked a two layer cake.
        It’s great! Love it.

        Reply
        • Halle Cottis says

          July 18, 2017 at 8:51 am

          That sounds great Char! I’ll have to give that a try, thanks for sharing!

          Reply
  4. Jessie says

    July 20, 2014 at 4:37 pm

    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 🙂

    Reply
  5. Julie Mowdy says

    May 6, 2016 at 5:00 pm

    I 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!!

    ★★★★★

    Reply
    • Naomi says

      April 22, 2017 at 7:23 am

      How was the cake, did you change the amounts any?
      We love the cupcakes!

      Reply
  6. Marianela says

    May 9, 2016 at 6:55 am

    Wow! These look awesome and healthy =) I think they’d be perfect with a nice cup of tea. Thanks for sharing this =)

    Reply
  7. Sally says

    July 28, 2016 at 4:57 pm

    I would like to make these. I’m just wondering if there is a typo.
    Just 1/4 cup coconut flour????

    Reply
    • Halle Cottis says

      July 29, 2016 at 8:32 am

      Hi Sally,

      Nope, the amount is correct. Coconut flour is VERY absorbent and 1/4 cup is all you need.

      Reply
  8. Leann says

    February 4, 2017 at 8:46 am

    Recipe looks good. Just wondering if 1 TBSP of vanilla is too much. Thanks.

    Reply
    • Halle Cottis says

      February 6, 2017 at 8:07 pm

      It 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.

      Reply
  9. Rebecca says

    February 12, 2017 at 9:28 am

    HI, I was just wondering if you could use gluten free self raising flour instead? And the amount you would need.

    Reply
  10. Ji says

    March 4, 2017 at 7:37 pm

    For 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?

    ★★★★★

    Reply
    • Krista Clarke says

      May 29, 2017 at 9:13 am

      I 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.

      ★★★★★

      Reply
  11. Tracey says

    June 5, 2017 at 9:12 am

    Can I substitute the coconut flour with almond flour & if so what quantity of almond flour must I use???

    Reply
    • Halle Cottis says

      June 18, 2017 at 3:58 pm

      Unfortunately, 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.

      Reply
  12. Nicola says

    July 4, 2017 at 2:44 am

    Can I substitute rice malt syrup for the honey?

    Reply
    • Halle Cottis says

      July 6, 2017 at 7:01 pm

      I’ve never tried this, but it seems like it would be a good substitute.

      Reply
  13. Debra says

    August 19, 2017 at 10:07 pm

    I did everything according to the recipe except one thing- substituting molasses for the honey.

    They did not rise.
    ?

    ★★★

    Reply
  14. Ana says

    October 3, 2017 at 10:43 am

    I have note your all recipe own my note book. I will prepare soon at home 🙂

    Reply
  15. Margo says

    October 5, 2017 at 11:50 pm

    I 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!

    Reply
    • Halle Cottis says

      October 9, 2017 at 7:56 am

      Did 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.

      Reply
  16. sana says

    October 20, 2017 at 7:28 am

    Hello, I just knew the creamy cake and the chocolate cake. Now i notice this cake recipe and should be try toady

    ★★★★★

    Reply
  17. Melissa says

    November 30, 2018 at 4:52 pm

    Awesome recipe, the cupcakes taste great!

    ★★★★★

    Reply
  18. Water Damage Restoration says

    December 5, 2019 at 10:39 pm

    debbie, love seeing all your pressure cooking recipes. it takes easy cooking to a new level…which is right up my ally.

    Reply

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small head shotHello and Welcome!

I'm Halle: food lover, modernized hippy, blogger, and a mama trying to solve all problems naturally.  I love photography, especially shooting images of food!  My goal is to make you drool and inspire you to want all things healthy!  ❤Learn More →

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