Gluten-Free Carrot Cake Cupcakes

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Imagine sinking your teeth into fluffy, gluten-free Carrot Cake Cupcakes bursting with spices and topped with a dairy-free cream cheese frosting. These delightful treats are a breeze to whip up and are ready in under 60 minutes.

Why You’ll Love This Recipe:

  • Gluten-free and grain-free, perfect for those with dietary restrictions.
  • Dairy-free for those avoiding dairy products.
  • Fluffy, light, and incredibly moist cupcakes that are easy to make.
  • Topped with a luscious dairy-free cream cheese frosting for the ultimate indulgence.
  • Add some walnuts on top for a delightful crunch.

Tips And Tricks:

  • Use a food processor to grate the carrots quickly. If you don’t have one, a cheese grater will work just fine!
  • If the frosting is too runny, pop it in the freezer for 10-15 minutes to thicken up, or add more powdered sugar until it reaches the desired consistency.

Frequently Asked Questions:

  • Are these muffins vegan? No, they contain eggs. However, you can experiment with vegan egg replacements and let us know how it turns out!
  • Can I use a different flour? While almond flour works well, oat flour might be a good substitute. Feel free to share your results with us!
  • Can I freeze these muffins? Yes, but it’s best to freeze the muffins and frosting separately.
  • Can I make this recipe into a cake? Absolutely! Adjust the baking time accordingly.

Gluten-Free Carrot Cake Cupcakes

Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Servings 18 muffins


  • 1/2 cup vegan butter or any other butter
  • 3/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 4 eggs
  • 3 cups shredded carrots about 6 small/medium carrots
  • 2 1/2 cups almond flour
  • 1/2 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 Tbsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt

Cream Cheese Frosting:

  • 1/3 cup non-dairy cream cheese
  • 1/4 cup non-dairy yogurt
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract


  • Preheat your oven to 350°F and prepare a muffin tin with liners or non-stick spray.
  • Grate the carrots using a food processor or cheese grater.
  • In a stand mixer, cream together the butter and coconut sugar until light and fluffy.
  • Add eggs and vanilla, beating until well combined.
  • Mix in the grated carrots.
  • In a separate bowl, combine the dry ingredients: almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add to the wet ingredients and mix until well incorporated.
  • If using pecans, fold them into the batter.
  • Fill muffin cavities with batter and bake for 27-28 minutes or until a toothpick inserted in the center comes out clean.
  • For the frosting, mix all ingredients in a mixer until smooth. If too watery, add more powdered sugar and chill in the freezer for 10 minutes.
  • Drizzle the frosting over the muffins, sprinkle with cinnamon, and enjoy!

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