Gluten Free and Grain Free Carrot Cake Cupcake Recipe

  • 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


Here is an amazing gluten free and grain free carrot cake cupcake recipe that everyone will enjoy!


  • 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


  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.


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


  • Serving Size: 1 cupcake