Gluten Free Carrot Cake Cupcakes

Gluten Free Carrot Cake cupcakes that are quick and easy, and made on the lighter side! Topped off with a fluffy cream cheese frosting! 

Carrot Cake Cupcakes {GF + Lower Fat} - Food Faith Fitness

So, writers block.

Let’s talk about it.

Because I have it right now. I have it so hardcore that I bet I even had it yesterday WITHOUT EVEN KNOWING.

Did that even make sense? Keep your answers to yourselves.

So, here I am pondering the reasons why I may have the block-age of the writer-dom.

Carrot Cake Cupcakes {GF + Lower Fat} - Food Faith Fitness

1. I’m at work (sshh) and it’s 5 MINUTES TO LUNCH BREAK. GAH. Longest 5 minutes of my life. My face-u-lar hole? It wants food, NOW. All the food, NOW.

2. My thoughts are filled with all things uber-moist-brown-sugar-carrot-filled-and-topped-with-fluffy-cream-cheese-icing. If that doesn’t side track your brain….who are you?

And, finally:

3. How do you even put into words such things as simple, but amazing, as these cupcakes?


Carrot Cake Cupcakes {GF + Lower Fat} - Food Faith Fitness

And now I’ve just spent half of your life talking about writers block, but I secretly planted some seeds about why you should be making these cupcakes RIGHT NOW. Sneaky sneaky.

But really, I don’t even feel like I should need to try to subliminally mind control you into carrot cupcake-makage because

1. Cake

2. Cream cheese icing

3. Kind of healthy because it’s coconut flour.

Carrot Cake Cupcakes {GF + Lower Fat} - Food Faith Fitness

Don’t think too hard about the last one. Just believe what I say.

How do you guys feel about carrot cake anyway? Do you think it’s weird because it has vegetables in it and that just seems SO WRONG? Or do you think it seems so wrong that it is SO RIGHT? I am in the “so wrong that It’s so right” frame of mind. I think carrot cake is one of THE moistest cakes ever to exist in all the cakes ever. Plus it’s spicey and goes really yum with cream cheese. Which reminds me of cheesecake. Ya’ll know how I feel about Cheesecake.

Sidenote: Yep. Cheesecake and carrot cake. Together.  It’s happening. Stay tuned.

Carrot Cake Cupcakes {GF + Lower Fat} - Food Faith Fitness

Sidenote, the sequel: I had to test this recipe 42 bazillion times, which left me with a lot of cake. A lot of cake = I had to get really creative with leftovers. Getting creative with leftovers = A LOT of carrot cake recipes coming to a face near you. A face near you = so close that it is actually your own face that I am talking about.

I’ll stop.

One of my favorite things about this recipe is that it’s REALLY EASY. Cake –> face in under an hour kind of easy. Y-A-Y!

It also tastes really good with cream cheese icing. Did I mention that already?

Carrot Cake Cupcakes {GF + Lower Fat} - Food Faith Fitness

Ooooooo! There’s also this holiday coming up (kind of) soon where a gigantic bunny hops around and gives you eggs. Bunnies like carrots and cake. So, these would be perfect to give to Mr. Giganto Bunny. I mean, it’s only fair with his egg giving generosity and all right?


I’m not sure if it’s fully acceptable to eat brown-sugar-sweet-extra-super-duper-moist-carrot-cake-cupcakes-with-fluffy-cream-cheese-icing at lunch break…

But…there’s vegetables.

Carrot Cake Cupcakes {GF + Lower Fat} - Food Faith Fitness

I’m going with yes.

4.2 from 5 reviews
Small Batch Carrot Cake Cupcakes {GF + Lower Fat}
Prep time
Cook time
Total time
Serves: 6
  • For the cake:
  • 1/2 Cup Coconut flour, sifted (45g) *
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/4 tsp Salt
  • 3 Large eggs
  • 2 Tbsp Coconut oil, melted
  • 1/2 tsp Vanilla extract
  • 3/4 Cup Light brown sugar, packed **
  • 1 1/4 Cups Grated carrots (about 4 small carrots)
  • For the icing:
  • 4 Ounces Reduced-fat cream cheese, softened
  • 1/4 Cup butter, softened
  • 1 tsp vanilla extract
  • 1 Cup Powdered sugar, sifted
  1. Preheat your oven to 350 degrees and line a muffin tin with 6 muffin liners. Set aside.
  2. In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
  3. In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, vanilla extract and brown sugar until light and fluffy.
  4. Stir in the coconut flour mixture, mixing well to ensure there are no lumps.
  5. Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
  6. Pour the batter into the prepared muffin tins and let stand 10 minutes before baking.
  7. Bake for 20-22 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
  8. Let cool completely before frosting.
  9. To make the frosting:
  10. In a large bowl, beat together the softened cream cheese and butter until light and fluffy (about 5 mins.)
  11. Beat in the vanilla until well combined.
  12. Turn the mixer down to low and gradually beat in the powdered sugar.
  13. Turn the speed back up and beat for an additional 2-3 minutes, until light and fluffy.
  14. Spoon the icing into a parchment bag (or a zip-loc with the corner cut off, like me) and swirl the icing on top of each cupcake.
  15. Devour!
*PLEASE MEASURE! Gluten free baking is very sensitive!
** I also had success using coconut sugar instead of brown sugar, although most people slightly preferred the taste of the brown sugar version. Note that coconut sugar makes baked goods go VERY dark brown, and it is wise to cover the top of them with tinfoil when baking

UPDATED: recipe re-worked and updated March 2015, as complaints of too moist. All better :)

**Cream cheese icing recipe from


Subscribe to email updates to get a FREE E-cookbook!!


  1. says

    When desserts are involved -less thinking more doing -like the Allstate commercial! :)
    These sound fantastic – no butter in the cake part just blows my mind, which means I could eat 2 with no thinking 😉
    Have a wonderful weekend funny lady!

  2. says

    Even your writer’s block posts entertain the crap out of me! I want all these carrot cake muffins in a face near me, as in my face IMMEDIATELY! And I can’t wait to see all the other carrot cakey recipes you’ve come up with. P.S. I LOVE COCONUT FLOUR!! Can’t wait to make these! :)

  3. says

    These look amazing! I’ve never used coconut flour before – does it taste like coconut? Those cupcake stands are TOO CUTE!! Where did you get them?! I must invest in some!

    Oh and lunchtime = best part of the day :)

    • Tate says

      You have to try baking with it! It’s challenging, but SO yum! It doesn’t really taste like coconut, but it’s SO moist!
      Aren’t they? Ebay! $20. hardly an investment :)

  4. says

    i am all for healthy cupcakes that taste great and these look amazing! I haven’t had a chance to play with coconut flour yet but it must have added a wonderful texture and aroma to these cupcakes…yum!

  5. says

    Hi, I love this recipe! I follow the Wheat Belly approach to wheat & grain free eating. I also have a blog and Facebook page. I would love share this recipe with my followers, and give you credit of course. I was wondering could you suggest a sweetener substitute for this recipe. For example, would liquid Stevia work? Or Truvia for baking? Thanks!

    • Tate says

      Thank you Dina! Of course you may share, thanks for asking! I had success with organic coconut sugar, however I can’t exactly tell you how the results would be with a calorie free sweetener would be, as the recipe was not developed that way! I’m sorry! I have made cakes with baking stevia with good results though! Sorry to be of no help!

      • says

        Thanks, I share and be honest and encourage bakers to use what they would normally in a cupcake recipe and report back results. Thanks anyway!

  6. says

    Firstly, if cupcakes are somewhat healthy because they contain coconut flour, then these must be EXTRA healthy because they also have carrots! So they’re basically health food and I can have seconds and thirds, right? 😉 My old college roommate actually loved both carrot cake and cheesecake — they were her two all-time favorites — and she’d be totally thrilled if you combined them! She already loves the carrot cake cheesecake at the Cheesecake Factory, so if you could make a healthier version of that, it’d basically be her dream come true. :)

    • Tate says

      You’re right! EXTRA healthy! So…you can eat them allll 😉
      The Cheesecake Factory one was what inspired the creation! SO GOOD! Don’t worry..this one is about 42 billion times healthier! :)

      • says

        If the Cheesecake Factory is what inspired your recipe, then I am SO excited to see it!! Their desserts look divine in the case, but my stomach doesn’t always think that eating the entire thing by myself is so divine… 😉 Can’t wait!!

  7. says

    Writer’s block is the WORST but who needs words when you have cupcakes that look like that?! Yum yum yum. I love that they use coconut flour (cause it’s tied for my fave GF flour with almond flour <3) and anything with cream cheese frosting is just so so good. Pinned!

  8. says

    Mmmmmmkay … carrot cake is pretty much my all-time favorite. I want that. Now. And you should know that I’m so full right now that I can barely take a deep breath. So full. But I want a carrot cake cupcake. Or 5 …
    And can we talk for a quick second about the adorable cupcake plates you have there??? Where did you find them?? I want them! (with a carrot cake cupcake on top, of course!)

  9. says

    Writer’s block is for reals uncool. I had a bit of trouble making sense of everything last week. It just wasn’t coming to me. I started carrying a journal in my purse because I find that ideas come to me suddenly, out of the blue, so having a journal handy makes it convenient to write down my thoughts/ideas. Love this cupcakes! Pinned.

  10. says

    Cupcakes for lunch? I say yes, duh.
    These look beyond gorgeous and I can’t believe that you made them healthy without ruining their lovely appearance. Seriously – healthy cupcakes that still look so great (and I’m sure they taste lovely too!)?? You’re a genius ahhhhhh.
    Have a great day!

  11. says

    I never thought I’d see the day that you were without words!!! Haha, you always seem to have so much to say…. never thought you would have a case of writer’s block! These cupcakes look so good!

  12. says

    I have tried this recipe twice and both times the end result was the cupcakes were too moist and did not rise no matter how long I cooked them. I followed the recipe exactly. My thoughts are there is a wrong measurement with the flour. A standard recipe for 12 carrot cake cupcakes uses 1 1/4 cups of flour. Can you check out the written recipe and see if any of the measurements are off? Thanks so much.

    • Taylor Kiser says

      Hi there!
      Yep it is the correct measurement. The recipe is only for 5 cupcakes, not 12. And it is coconut flour which requires A LOT less flour than a normal recipe. I’ve made this recipe 6 times with great results each time, so I am not sure what is happening to yours, I’m sorry! Note that coconut flour does not rise and give that perfect domed top, they will be a little on the flatter side. Does that help?

    • Taylor Kiser says

      Hi Tom, I know this comment is old, but I wanted to let you know the recipe has been re-worked and now works much better, if you’re interested. Thanks!

  13. says

    I love these cupcakes!!!!! I could eat the whole batch. I am making this tonight. I might use a maple cream cheese frosting. Thanks for sharing this lovely GF recipe!

    • Taylor Kiser says

      Hi Anna, Have you actually made the cupcakes before, or do you just like how they sound? I ask because I have had a reader complain that they didn’t work for me, although I have had them work many times for myself. I was actually going to re test them this weekend to double check, so I wanted to see if you have actually made them with success before? Thank you!

  14. says

    Hi Taylor~
    I have made them previously as minis and they were delicious. The whole family loved them. I just made them last night and the sunk like bowls. Are there any sensitive parts of the recipe I may have messed up? Thank you!

    • Taylor Kiser says

      Hi Anna!
      I actually am about to make a batch of them this morning, as I have had that happen to a reader before. I think they might need more flour. I will let you know the results later today! :) Sorry that happened!

  15. says

    Thanks so much for your time! I really appreciate bloggers who write back. I will stay tuned for your troubleshooting! Good luck!

    • Taylor Kiser says

      Hi Anna! Well, after 3 batches, we have success! I have updated the recipe. Basically, we needed more coconut flour, which also means more egg. I got rid of the Greek yogurt in place of the egg as well. Now the recipe makes 1 more cupcake than before…which is never a bad thing 😉 I happen to have a honey-sweetened gluten free carrot cake baked donut recipe next week that you might also like! :) I would love to know how you like the new recipe :)

  16. says

    Thanks Taylor! I am definitely going to try this recipe again and let you know how it goes. In the meanwhile, I think I’ll take a peek at those donuts!

    • Taylor Kiser says

      Great! They won’t be up for a week or so, but just letting you know :) Please let me know how they turn out! 😀

    • Taylor Kiser says

      YEP I DO. I wake up and plan what I am going to do at every hour.
      I am insane.
      Thanks so much lady!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: