Gluten Free Carrot Cake Cupcake Recipe

By Erica D'Arcangelo,

  Recipes    4

Those who know me, know that I LOVE DESSERTS. I have learned how to make the unhealthiest, most fattening and delicious stuff available. But after working out daily, eating right and feeling good for so long, I just can’t eat overly processed, sugary and fattening food very much anymore. Kind of depressing.

Over the last few months I have been trying to figure out how to make my favorite recipes with more nutritious and healthier ingredients. April and May were big birthday months and this inspired me to figure out how I could create healthier alternatives for desserts. Where I failed in some places (Dairy Queen Ice cream cake… it happened once), I excelled in others. Just last night I had to decide what to make for an adult ‘cake.’ I looked at some recipes and decided on carrot cake cupcakes. 1) Because I love carrot cake and, 2) because this stuff has fruit, veggies, healthy oils and I found that I could make it well.

And as an added bonus these cupcakes are gluten free and have NO refined sugar.

Carrot Cake Cupcake Recipe

carrot cake cupcakes 1

[This recipe was adapted from Peanut Butter Runner.]

1. Preheat oven to 350˚

2. Add all wet and dry ingredients (except for the raisins, nuts and coconut) and mix everything together.

3. Add in the raisins, nuts and coconut.

Bake at 350 for 20 minutes. This recipe makes a dozen (12), but you can double the recipe if you want more.

These cupcakes came out amazing. They were moist and full of flavor, and not overly sweet. Because this dessert was for a birthday I decided that I had to add some frosting.

Cream Cheese Frosting

carrot cake cupcakes 4The frosting is optional, but super delicious.

1 pack of organic Neufchatel cheese (similar to cream cheese)
1/3 cup of coconut oil
1/3 cup of raw honey
1 tablespoon vanilla
Beat until fluffy.

Wait until the cupcakes cool and then frost them. Try not to eat a ton of them at once, but I will warn you that they are completely addicting.

Carrot Cake Cupcake Recipe
(Gluten Free)

 Cook Time: 20 Min

 Servings: 12 Cupcakes


3 Raw carrots
1/3 Cup water
2 Cups almond flour
½ Tsp salt
2 Tsp ground cinnamon
½ Tbsp ground nutmeg
½ Tbsp ground ginger
1/3 Cup raw honey
¼ Cup coconut oil
2 Organic eggs
2 Tsp vanilla
½ Cup crushed pecans
¼ Cup shredded coconut
½ Cup golden raisins


  Comments: 4

  1. Thank you Erica! LOVE carrot cake!

  2. Really appreciate you sharing this blog article. Much obliged.

  3. These sound delicious. I’m making them for my wife/brother this week.

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