These Gluten Free Carrot Cake Cupcakes with Coconut Flour are tender, light, moist and perfectly spicy-sweet! No one will believe they are gluten free!
PIN Gluten Free Carrot Cake Cupcakes with Coconut Flour
I tollllld you that it was carrot cake month!
Paleo carrot cake, gluten free coconut flour carrot cake dip and healthy gluten free sugar free carrot cake.
Might have even snuck in some breakfast carrot cake Instant Pot french toast casserole. Gang is ALL here.
Internet friends, why do we only put vegetables in dessert at Easter time? Why do we not eat carrot cake all year long? Does the Easter Bunny have some kind of Monopoly on the carrot cake market that we just don’t know about?
Inquiring minds WANT TO KNOW.
They also want to know who invented cream cheese frosting and then decided that it would taste amazing with cake that had carrots in it because that person seriously deserves a medal. I cannot even think of a more perfect combination of spicy, cinnamon-heavy cake with burst of slightly-sweet carrots, juicy pineapple and crunchy pecans topped with a THICK layer of creamy-dreamy frosting.
Honestly.
If you’re not one of those people who does NOT gets excited by the idea of spending lots of time in the kitchen decorating a vegan gluten free dairy free carrot cake for people to ooooohhh and ahhh over after Easter dinner, then you’re going to be VRY VRY excited about this gluten free carrot cake CUPCAKES recipe.
Cupcakes. Saving people who don’t have time to bake since the 1800s. <– I just made that number up, don’t try to google when cupcakes were invented.
Coconut flour carrot cake cupcakes require very little baking time and do not require you to watch multiple hours of cake decorating tutorials on YouTube. I mean, you totally can still do that if you want, I’m just telling you that you don’t HAVE to. Throw some frosting down into a piping bag (or a Ziploc bag with a hole cut off the end if you’re really in a rush) and pipe a little frosting with a flick of the wrist.
BOOM. Cute little grain free carrot cake cupcakes that everyone will ooooh and ahhh over anyway because they’re cake and people ALWAYS dig cake.
P.s: if you’re feeling EXTRA you could make some EXTRA cupcakes and then turn them into gluten free carrot cake truffles!
How many eggs does coconut flour need?
Nope you’re not reading the recipe wrong – it really does need 3 eggs. Coconut flour typically needs at LEAST one egg for every ¼ cup of flour, but usually slightly more like in this recipe.
What can I use instead of coconut flour?
I have NOT tried this gluten free carrot cake cupcakes with coconut flour recipe with anything other than coconut flour, so I can’t tell you any “for sure” substitutes that will work but I did some Google searching for you it’s been said that you can replace every ¼ cup of coconut flour with 1 cup Almond Flour, and then use one less egg for every ¼ cup of coconut flour that was written into the recipe.
If you try it, let us know!
How can I make these gluten free carrot cake cupcakes dairy free?
Simply use dairy free cream cheese and you’ve got dairy free gluten free carrot cake cupcakes with coconut flour!
I don’t know who the Easter Bunny thinks he is, but I’m thinking that you’re about the take back the carrot cake monopoly one spicy-sweet and fluffy slice at a time!
Other Recipes You Might Like:
Gluten Free Dairy Free Carrot Cake Cheesecake
Easy Healthy Gluten Free Carrot Cake Muffins
Gluten Free Vegan Carrot Cake Blondies
Paleo Carrot Cake with Almond Flour
Ingredients
- 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, at room temperature
- 2 Tbsp Coconut oil, melted
- 1/2 tsp Vanilla extract
- 3/4 Cup Coconut sugar, packed
- 1 1/4 Cups Grated carrots about 4 small carrots
For the frosting: **
- 4 Ounces Reduced-fat cream cheese softened
- 1/4 Cup butter, softened
- 1 tsp vanilla extract
- 1 Cup Powdered sugar sifted
Instructions
- Preheat your oven to 350 degrees and line a muffin tin with 6 muffin liners. Set aside.
- In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
- In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, vanilla extract and coconut sugar until light and fluffy.
- Stir in the coconut flour mixture, mixing well to ensure there are no lumps.
- Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
- Pour the batter into the prepared muffin tins and let stand 10 minutes before baking.
- Bake for 20-22 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool completely before frosting.
- In a large bowl, beat together the softened cream cheese and butter until light and fluffy (about 5 mins.)
- Beat in the vanilla until well combined.
- Turn the mixer down to low and gradually beat in the powdered sugar.
- Turn the speed back up and beat for an additional 2-3 minutes, until light and fluffy.
- 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.
- Devour!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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Christelle says
This recipe looks awesome! But I want to bake it in an 8 inch loaf pan. Do you have an idea for how long should I bake it? Thanks!
Taylor Kiser says
Unfortunately, I really don’t as the recipe was not developed that way! I’m sorry! Please let me know if you try it!
Ivana says
Hi, are you sure about soooo high kcal per 1 muffin? Is that because of frosting? I calculated it for myself and didn`t get much higher then 150 kcal per one.
Taylor Kiser says
These aren’t muffins. They’re cupcakes. And yes the frosting will add a lot of calories.
Andrea Metlika says
Who doesn’t love carrot cake? These look awesome!
Taylor Kiser says
Right?! Everyone does! Thanks!
Sara Welch says
These look like little bites of heaven! Perfect for Easter brunch!
Taylor Kiser says
Thank you so much Sara!
Renee | The Good Hearted Woman says
I am all in for carrot cake year round! These cupcakes look delicious – and if I serve it with the frosting on the side, I can call it a breakfast muffin, right? ?
Taylor Kiser says
HAHA! I like your style Renee!
Jacqueline Debono says
These carrot cake cup cakes look and sound so good! I love carrot cake but as you say the time it takes to make puts me off, especially when I’m expecting guests! These cupcakes are a great alternative!
Taylor Kiser says
Thank you so much!!
Natalie says
These cupcakes look fantastic. Love how healthy they are. The frosting is also amazing. I must save this recipe and give it a try for Easter. My family will enjoy these.
Taylor Kiser says
I hope they love them! Thanks Natalie!
Calais says
I love this recipe! We eat them as breakfast muffins (minus the frosting). I add chopped nuts and cranberries and they turn out great!
Taylor Kiser says
Yum!! Perfect for breakfast
Telzey Amberdon says
I love your recipe, but cream cheese frosting made of dairy free cream cheese isn’t dairy free if you make it with butter! Butter is, alas, a dairy product.
Taylor Kiser says
Where do you see dairy free??
Ashley says
I don’t often comment on blogs, but I just have to say how FANTASTIC these are! And I haven’t even made the frosting yet! (Had to taste the cake first of course 😊) I used swerve as the sugar, but kept the rest of the recipe as is. Thank you for this great recipe! It has renewed my hope in coconut flour!!
Taylor Kiser says
YAY!!!!!!!!!!!!!!This makes me so happy!!!!