A small batch recipe for Gluten Free Carrot Cake Cupcakes with Cream Cheese Frosting made with an almond flour blend, maple syrup (refined sugar-free!), and lots of sweet grated carrots. This is an easy cupcake recipe perfect for Spring, Easter, or any occasion!
Gluten Free Carrot Cake Cupcakes
Easter is approaching and that means it is Carrot Cake time! Gluten Free, Small Batch, and Refined Sugar-Free Carrot Cake Cupcakes to be exact. And let us not forget carrot cake cupcakes that are super moist, loaded with grated carrots, and topped with a luxuriously creamy cream cheese frosting.
Why I Make These Cupcakes Every Easter
- They Are Moist – Applesauce is the moist maker in these cupcakes. And it helps with the soft and light texture.
- Spiced to Perfection – Carrot cake requires a few spices like cinnamon, ginger, and nutmeg. Feel free to add any more spices you prefer!
- Sweet, Earthy Carrot Flavor – Yes, you can taste the carrots in these cupcakes. And they add the right amount of moisture to keep the cupcakes soft.
- Cream Cheese Frosting – Cream cheese frosting is a must with carrot cake!
- Decorated with Toasted Pecans – Because sometimes you don’t want nuts in the cake, but you still want the flavor and bite!
Key Ingredient Notes
- Almond Flour – I recommend blanched almond flour. Which means it is ground without the almond skins, and it is much finer.
- Arrowroot Flour – Arrowroot flour is also called arrowroot starch.
- Coconut Flour – Coconut flour does not have a strong coconut flavor.
- Tapioca Flour – Tapioca flour is also called tapioca starch.
- Ground Cinnamon, Ginger, and Nutmeg – Each of these ground spices are what gives the cupcakes the trademark spice.
- Unsweetened Applesauce – The applesauce makes the cupcakes super moist and adds a hint of flavor. I recommend unsweetened applesauce because we add our own sweetness.
- Maple Syrup – Maple syrup is a natural sweetener – meaning it is not as processed as granulated sugar. Therefore, using maple syrup makes these cupcakes refined sugar free! Make sure to use pure maple syrup and not pancake syrup.
- Coconut Oil – The coconut oil is cold pressed – with a texture similar to shortening. It is also refined, which means it won’t have a coconut flavor.
- Carrot(s) – 1 large or about 2 small carrots is what you will need for the grated carrots. I recommend using regular carrots, and not baby carrots because the small ones are too hard to grate!
Cream Cheese Frosting
My recipe for cream cheese frosting is made without butter. I like to use coconut cream because it makes the frosting extra smooth and creamy and it doesn’t have a heavy taste or texture.
- Cream Cheese – I recommend full-fat cream cheese because it makes the frosting thick and creamy.
- Coconut Cream – From a can of unsweetened coconut milk or cream. Refrigerate the can overnight so the coconut solids and liquid separate.
- Powdered Sugar – Powdered sugar serves as the sweetener and thickener in the cream cheese frosting.
- Vanilla Extract – Vanilla adds another layer of flavor in the frosting.
Helpful Tips
- Use fresh carrots and not pre-shredded carrots – The pre-shredded carrots lack flavor and moisture and the cupcakes may turn out as moist.
- Grate the carrots on a box grater – To make sure you have nice-sized carrot pieces, I recommend grating the carrots on the large holes of a box grater.
- Use unsweetened applesauce – Because we are adding our own sweetener to the cupcakes. Sweetened applesauce may overpower the flavor.
Recipe FAQ
Can I make the cupcakes into a cake instead?
You certainly can! You can use a 6-inch round cake pan to make a single-layer cake.
Will a 1:1 gluten free flour work instead of the almond flour blend?
I’ve only tested the recipe using the almond flour blend. However, in my experience testing 1:1 gluten free flours, they don’t swap 1:1. And I find that they make the bake dry.
My cupcakes are sticking to the cupcake liners. What can I do?
Let the cupcakes cool completely, and the liners will come off easier.
How should I store leftover cupcakes?
I recommend covering and refrigerating frosted cupcakes because of the cream cheese frosting. Otherwise, un-frosted cupcakes can be stored covered at room temperature.
More Small Batch Easter Recipes
Gluten Free Carrot Cake Cupcakes
Yield: 5 Cupcakes
A small batch recipe for Gluten Free Carrot Cake Cupcakes with Cream Cheese Frosting made with an almond flour blend, maple syrup (refined sugar-free!), and lots of sweet grated carrots. This is an easy cupcake recipe perfect for Spring, Easter, or any occasion!
Equipment
Ingredients
Carrot Cake Cupcakes
- 6 tablespoons blanched almond flour
- 3 tablespoons arrowroot flour
- 1 ½ tablespoons coconut flour
- 1 ½ tablespoons tapioca flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 large egg (room temperature)
- 1/4 cup unsweetened applesauce (room temperature)
- 1/4 cup pure maple syrup
- 2 tablespoons cold pressed refined coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/3 cup fresh carrots, grated (about 1 large or 2 small)
Cream Cheese Frosting
- 4 ounces cream cheese (room temperature)
- 1/4 cup unsweetened canned coconut milk or cream, full fat (refrigerated overnight; only the cream in the can)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- chopped pecans or walnuts, for topping (toasting the nuts is optional, but recommended)
Instructions
Carrot Cake Cupcakes
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a cupcake pan with 5 cupcake liners.
- In a small mixing bowl, whisk together the almond flour, arrowroot flour, coconut flour, tapioca flour, baking powder, salt, and ground spices.6 tablespoons blanched almond flour, 3 tablespoons arrowroot flour, 1 ½ tablespoons coconut flour, 1 ½ tablespoons tapioca flour, 1/2 teaspoon baking powder, 1/8 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg
- In a medium mixing bowl, add the egg, applesauce, maple syrup, oil, and vanilla extract. Whisk together until smooth. Add the carrots and stir to combine.1 large egg, 1/4 cup unsweetened applesauce, 1/4 cup pure maple syrup, 2 tablespoons cold pressed refined coconut oil, melted, 1/2 teaspoon vanilla extract, 1/3 cup fresh carrots, grated
- Sprinkle the dry ingredients over the wet ingredients and stir until no dry streaks remain. Equally portion the batter into the cupcake liners. Tip – Use a cookie scoop to make portioning easier! Bake the cupcakes for 22 to 24 minutes until a toothpick inserted in the middle comes out mostly clean, and the cupcakes are springy to the touch.
- Cool the cupcakes in the pan set on a wire cooling rack for 10 minutes. Then transfer the cupcakes to the cooling rack to cool completely.
Cream Cheese Frosting
- Refrigerate the can of coconut milk overnight. This causes the coconut liquid and solids to separate. We are only using the coconut solids. You will have leftover coconut milk – see recipe Notes below for some ways to use them.
- In a medium mixing bowl, add the cream cheese, coconut solids, and vanilla extract. Using a hand held mixer and medium-high speed, beat until smooth and creamy. Add the powdered sugar in small increments (to avoid a mess), and beat until the frosting is fluffy and creamy. You can add more or less powdered sugar depending on your sweetness preference, and how thick you want the frosting.4 ounces cream cheese, 1/4 cup unsweetened canned coconut milk or cream, full fat, 1/2 cup powdered sugar, 1/2 teaspoon vanilla extract
- Optional – Toast pecans or walnuts to top the cupcakes (as pictured). Sprinkle the nuts evenly onto a baking sheet and toast at 350F degrees for 5 to 7 minutes.
- On completely cool cupcakes, pipe or spoon the frosting on the cupcakes, sprinkle with chopped nuts and Enjoy!chopped pecans or walnuts, for topping
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RECIPE NOTES
- Serving Size – This is a small batch recipe for cupcakes. I have not tested doubling for a larger batch.
- Yield – As written, the recipe will yield 5 cupcakes. We don’t want to overfill the cupcake liners or the cupcakes won’t rise properly.
- Cupcakes to Cake – You can make the cupcakes into a small 6-inch cake. The bake time may need to be increased by 3 to 5 minutes.
- Coconut Cream in the Frosting – You can swap the coconut cream 1:1 for butter if you prefer.
- Storage – Frosted cupcakes can sit at room temperature for 6 to 8 hours. Beyond that, I recommend refrigerating. Unfrosted can be covered and stored at room temperature for up to 3 days.
- Freezing – I don’t recommend freezing frosted cupcakes. Unfrosted cupcakes can be wrapped in plastic, placed in a freezer bag, and frozen for up to 3 months. Thaw in the refrigerator and bring to room temperature to frost and serve.
NUTRITION ESTIMATES
Calories: 366kcal | Carbohydrates: 37g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 60mg | Sodium: 200mg | Potassium: 146mg | Fiber: 3g | Sugar: 25g | Vitamin A: 1788IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
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