• Prep Time: 25-minutes
  • Cooking Time: 25-minutes
  • Serves: 12-15 servings

Gluten Free Carrot Cake Cupcakes

  • Recipe Submitted by on

Category: Holiday, Kids, Eggs, Cakes, Carrots

 Ingredients List

  • cupcakes
  • 2 cups of organic carrots, peeled & shredded (i don't recommend using baby carrots)
  • 1 cup almond flour
  • 1 cup coconut sugar
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1/2 cup chopped walnuts (+1/4 cup as optional topping)
  • 5 large eggs
  • cream cheese frosting
  • 1 cup (2 sticks) organic butter, at room temperature
  • 8 oz (full fat) cream cheese, at room temperature
  • 1 tsp vanilla extract
  • 3 cups confectioners sugar, sifted
  • 1 cup powered coconut sugar, sifted (may substitute for confectioners sugar)
  • 1/4 cup tapioca flour (as needed to thicken)



1. preheat oven to 350.

2. shred carrots (hello food processor!) and set aside.

3. combine all dry ingredients then add the shredded carrots.

4. in a separate bowl, beat the eggs and add to carrot batter until just mixed.

5. place liners in a cupcake tin and fill each one about 2/3 of the way full. bake for 18-23 minutes.

6. cream cheese frosting

7. using a hand-held electric or stand mixer fitted with paddle attachment, beat butter on medium speed until creamy. add cream cheese and vanilla and beat until fully incorporated. increase speed to high and beat mixture until light and fluffy, scraping down sides of bowl with spatula as needed.

8. reduce speed to low (stir) and slowly add your confectioners sugar, one cup at a time. add tapioca flour here if needed. once desired consistency is reached, increase speed to high and beat for about 1-2 minutes. frosting should be light and fluffy.

9. once cupcakes are cool, transfer buttercream into piping bag and frost cupcakes. top with chopped walnuts.

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