These gluten-free carrot cake cupcakes are a delightful treat that’s as wholesome as it is indulgent. Moist, tender crumb meets the natural sweetness of carrots, enhanced by warm spices like cinnamon and nutmeg. Perfectly balanced with a creamy, refined sugar-free frosting, they’re a guilt-free way to satisfy your sweet tooth. Ready in just 50 minutes, they’re ideal for busy bakers who crave something special without the hassle.
Every bite offers a symphony of textures—soft cake, crunchy walnuts, and a velvety frosting that melts in your mouth. The subtle sweetness from dates and maple syrup makes these cupcakes a healthier choice without compromising on flavor. Whether for a celebration or a cozy afternoon, these cupcakes are sure to impress with their rich, comforting taste and effortless charm.
Ingredients for Gluten-Free Carrot Cake Cupcakes (Refined Sugar Free)
- Gluten-Free Carrot Cake Cupcakes:
- 1 1/4 cups (5oz/142g) almond flour
- 2 tablespoons coconut flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 2 eggs* (or flax eggs for vegan option)
- 1/3 cup (2 ½ floz/71ml) coconut oil, melted
- 1/3 cup + 2 tablespoons (3floz/108ml) Lakanto Maple Syrup, maple syrup, or honey
- 2 teaspoons vanilla extract
- 2/3 cup (3⅓oz/94g) carrot, finely grated
- 1/4 cup (1¼oz/35g) raisins
- 1/4 cup (¾oz/21g) toasted coconut
- Sugar-Free “Cream Cheese” Frosting:
- 1/2 can coconut cream (or 1/2 the coconut cream skimmed off the top of a can of coconut milk, cold)
- 1/4 cup (2oz/57g) full-fat Greek yogurt (or coconut yogurt for dairy-free)
- 1/4 cup (2oz/57g) Lakanto sugar substitute, Swerve, or coconut sugar
- 1 tablespoon vanilla extract
Step-by-Step Instructions
- Prepare the Cupcakes:
- Preheat the oven to 350°F (180°C). Line a cupcake tin with 10 liners and set aside.
- In a large bowl, combine the almond flour, coconut flour, salt, baking soda, cinnamon, and ginger.
- In a separate jug, whisk together the eggs, melted coconut oil, Lakanto maple syrup (or alternative), and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until you have a smooth batter.
- Gently fold in the grated carrot, raisins, and toasted coconut.
- Divide the batter evenly between the prepared cupcake liners.
- Bake for 20-25 minutes, or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cupcakes cool completely on a wire rack.
- Make the Frosting:
- In a large bowl, whip the cold coconut cream until light and fluffy.
- Add the Greek yogurt (or coconut yogurt), Lakanto sugar substitute (or alternative), and vanilla extract. Continue mixing until the frosting is creamy and well combined.
- Chill the frosting in the fridge until ready to use. (Note: This frosting is best for dolloping or spreading, not piping.)
- Assemble the Cupcakes:
- Once the cupcakes are fully cooled, dollop the frosting onto each cupcake and swirl with an offset spatula.
- Garnish with additional toasted coconut and a dusting of cinnamon, if desired.
- Enjoy immediately or store in the fridge for 3-4 days. Unfrosted cupcakes can be frozen for up to 3 weeks. Thaw at room temperature before frosting and serving.
Creative Topping Ideas for Your Cupcakes
While the sugar-free “cream cheese” frosting is delicious, you can get creative with toppings! Try adding a sprinkle of chopped nuts like walnuts or pecans for crunch, or drizzle with a bit of melted dark chocolate for a decadent touch. For a festive look, top with edible flowers or a few extra raisins for a pop of sweetness.
Perfect Pairings for Serving
These gluten-free carrot cake cupcakes pair wonderfully with a cup of hot tea or coffee for a cozy treat. For a brunch spread, serve them alongside fresh fruit or a light yogurt parfait. They’re also a great addition to dessert platters at gatherings—just be sure to label them as gluten-free and refined sugar-free for your guests!
Storage Tips for Freshness
Store your cupcakes in an airtight container in the fridge for up to 3-4 days. If you’re planning ahead, freeze the unfrosted cupcakes for up to 3 weeks. To thaw, let them sit at room temperature for about an hour, then frost and serve. This makes them a convenient make-ahead dessert for busy weeks!
Easy Recipe Variations to Try
Feel free to customize this recipe to suit your tastes! Swap the raisins for dried cranberries or omit them entirely if you prefer. You can also add a handful of chopped pineapple for extra moisture and sweetness. For a nut-free version, replace almond flour with a gluten-free flour blend—just adjust the liquid ingredients as needed.
Time-Saving Tips for Busy Bakers
To save time, grate the carrots and measure out the dry ingredients the night before. You can also make the frosting a day ahead and store it in the fridge—just give it a quick stir before using. If you’re short on time, skip the toasted coconut garnish and use pre-shredded coconut instead.
Gluten-Free Carrot Cake Cupcakes (Refined Sugar Free)
Ingredients
For the Gluten-Free Carrot Cake Cupcakes:
- 1 1/4 cups almond flour (5oz/142g)
- 2 tablespoons coconut flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 2 eggs*
- 1/3 cup coconut oil, melted (2 ½ floz/71ml)
- 1/3 cup + 2 tablespoons Lakanto Maple Syrup, maple syrup, or honey (3floz/108ml)
- 2 teaspoons vanilla extract
- 2/3 cup carrot, finely grated (3⅓oz/94g)
- 1/4 cup raisins (1¼oz/35g)
- 1/4 cup toasted coconut (¾oz/21g)
For the Sugar Free “Cream Cheese” Frosting:
- 1/2 can coconut cream or 1/2 the coconut cream skimmed off the top of a can of coconut milk, cold
- 1/4 cup full fat Greek yogurt, or coconut yogurt (2oz/57g)
- 1/4 cup lakanto sugar substitute, swerve or coconut sugar (2oz/57g)
- 1 tablespoon vanilla extract
Instructions
- For the Gluten-Free Carrot Cake Cupcakes:
- Pre-heat the oven to 350°F (180°C) then line a cupcake tin with 10 liners, set aside.
- In a large bowl, combine the almond flour, coconut flour, salt, baking soda, and spices.
- In a separate jug combine the eggs, coconut oil, Lakanto maple syrup, and vanilla.
- Mix the wet into the dry until you have a smooth batter.
- Lastly, fold in the grated carrot, raisins, and coconut.
- Divide the batter evenly between the prepared cupcake tin.
- Bake the cupcakes for 20-25 minutes, until golden brown or until a toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and allow to cool fully.
- For the Sugar Free “Cream Cheese” Frosting:
- In a large bowl whip the cold coconut cream until light and fluffy.
- Add the yogurt, lakanto sugar and vanilla then continue to mix until everything is evenly combined and creamy.
- Allow the frosting to chill in the fridge until using. This frosting is perfect for dolloping and spreading, I would not suggest trying to pipe it.
- Once the cupcakes have fully cooled dollop the frosting, then swirl the top with an offset spatula.
- Garnish with additional toasted coconut and a dusting of cinnamon if desired. Enjoy!
- Cover and store the cupcakes in the fridge for 3-4 days. Un-frosted cupcakes can be made ahead of time and frozen for up to 3 weeks. To thaw allow to defrost at room temperature. Once defrosted top with frosting and serve.
