These moist and fluffy Gluten Free Carrot Cake Cupcakes are perfect for all your spring celebrations. Made with an almond flour carrot cake batter, and topped with a healthier Cream Cheese Frosting, they are a dream! Make them classic, or see my directions for making pineapple carrot cake.
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The Perfect Cupcakes for Spring
Bring on spring and all the fresh flavors it brings to our kitchens.
The one thing I always have to make in the spring is carrot cake. Cakes are not my favorite dessert, unless they are filled with spices and textures like these carrot cake cupcakes.
This recipe is adapted from my Gluten Free Carrot Cake recipe, made with almond flour. The cake is so moist and flavorful, I knew it would be perfect baked into individual cupcakes.
These are great for any occasions when you don’t want a full cake. Cupcakes are awesome for baby showers, birthday parties, or Easter brunch.
Keep these classic carrot cupcakes, or see my directions for making pineapple carrot cake cupcakes. They truly are a dream!
Gluten-free or not, carrot cake lovers will adore these cupcakes! The original recipe has nothing on this almond flour carrot cake.
Almond flour makes gluten free baking a breeze. There’s no need to mess with complicated flour mixtures, dry gluten-free flour blend, or to add xanthan gum. It bakes into a moist and fluffy cake with the perfect crumb all on its own.
What You’ll Need
- Almond Flour (blanched almond flour. Bob’s Red Mill brand and the Costco brand both work great for my recipes!)
- Baking Soda
- Sea Salt
- Cinnamon
- Nutmeg (optional, but I love fresh grated nutmeg)
- Ginger Powder
- Large Eggs
- Coconut Oil (or avocado oil or olive oil. Avoid vegetable oil. )
- Honey (maple syrup or date syrup make great subs!)
- Vanilla Extract (optional)
- Fresh Carrots (use a box grater or a food processor to shred)
- Walnuts or Pecans
- Optional: Crushed Pineapple
- Optional: Unsweetened Coconut (or use raisins if you love them in carrot cake!)
- Cream Cheese Frosting
How to Make Gluten Free Carrot Cake Cupcakes
Step 1: Preheat oven to 325º F. Add cupcake liners to a muffin tin and set aside. This recipe makes 12 perfect cupcakes.
Step 2: In a medium sized mixing bowl, combine almond flour, baking soda, sea salt, cinnamon, ginger and grated nutmeg.
Step 3: In a large bowl or bowl of a stand mixer, whisk together the wet ingredients (eggs, coconut oil, vanilla, and honey or maple syrup).
Step 4: Add the dry ingredients into the large mixing bowl with the egg mixture, and stir to combine. Then add in shredded carrots, walnuts, and coconut (or raisins). Stir to evenly mix in the additions.
Step 5: Evenly divide the carrot cupcake batter equally between the cupcake liners.
Step 6: Bake the cupcakes for 20-24 minutes, until a golden color set in the center. After the cupcakes have fully cooled, frost them with Healthy Cream Cheese Frosting.
Pineapple Carrot Cake Cupcakes
If desired, use crushed pineapple in the batter to give your cupcakes a tropical twist. This is my favorite carrot cake variation!
First, add 1 16-ounce can of crushed pineapple into a bowl lined with cheesecloth or a thin dishtowel. Squeeze excess moisture out of the pineapple.
Then, add the pineapple in to the batter along with the grated carrots, walnuts, and coconut.
How to Frost Gluten-Free Carrot Cake Cupcakes
I suggest using this tangy Cream Cheese Frosting for these easy carrot cake cupcakes.
Use a piping bag to add a generous swirl of cream cheese frosting to your cupcakes or just use a knife to spread it on each one.
This frosting can be made sugar-free with powdered monk fruit sweetener or with regular powdered sugar.
How to Store Gluten-Free Cupcakes & Tips
Once the cupcakes have fully cooled, add unfrosted cupcakes to an airtight container and refrigerate for 1 week or freeze for up to 6 months.
If the cupcakes have been frosted, place them on a baking sheet and freeze them for 1 hour prior to packing them in a freezer safe container. Frosted cupcakes can also be frozen for up to 6 months.
Allow cupcakes to defrost at room temperature prior to frosting or serving.
Can I use an egg replacer? Because this recipe calls for so many eggs, I do not suggest using an egg replacer or trying to make these vegan carrot cake cupcakes.
Bake as a Cake: This batter can be prepared in a cake pan. Hop on over to my Gluten Free Carrot Cake recipe for instructions!
Other Gluten Free Cupcake Recipes
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Gluten Free Carrot Cake Cupcakes
Ingredients
- 1 1/2 cup almond flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger powder
- nutmeg freshly grated, to taste
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 eggs whisked
- 1/4 cup honey
- 2 tablespoons coconut oil melted
- 1 1/2 cups carrots grated
- 1/2 cup walnuts chopped, optional
- 2 tablespoons unsweetened coconut
Instructions
- Preheat oven to 325º F. Add cupcake liners to a muffin tin and set aside. This recipe makes 12 perfect cupcakes.
- In a medium sized mixing bowl, combine almond flour, baking soda, sea salt, cinnamon, ginger and grated nutmeg.
- In a large bowl or bowl of a stand mixer, whisk together the wet ingredients (eggs, coconut oil, vanilla, and honey or maple syrup).
- Add the dry ingredients into the large mixing bowl with the egg mixture, and stir to combine. Then add in shredded carrots, walnuts, and coconut (or raisins). Stir to evenly mix in the additions.
- Evenly divide the carrot cupcake batter equally between the cupcake liners.
- Bake the cupcakes for 20-24 minutes, until a golden color set in the center. After the cupcakes have fully cooled, frost them with Cream Cheese Frosting.
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