Gluten Free Carrot Cake Cupcakes (Paleo)
These Gluten Free Carrot Cake Cupcakes are soft, fluffy, and warmly spiced. They have the best flavor and texture. These Paleo carrot cake cupcakes taste just like a carrot cake in cupcake form!
Why You’ll Love This Recipe
- These gluten free carrot cake cupcakes are easy and delicious!
- They taste like carrot cake but they are much quicker and easier.
- They are great for holidays like Easter and Christmas, birthdays, and entertaining.
- This recipe is Paleo, grain free, gluten free and dairy free.
- Check out this Paleo Carrot Cake and this Gluten Free Carrot Cake recipe!
What are Carrot Cake Cupcakes?
Carrot cake cupcakes taste like carrot cake but they are made in cupcake form! They are like mini carrot cakes.
These cupcakes have all the flavors of a classic carrot cake but they are much easier.
Top with your favorite frosting and nuts if desired. Traditionally, carrot cake is made with cream cheese frosting. To keep this dairy free, I used my favorite Vegan Vanilla frosting.
Ingredients & Substitutions
Grated carrots are vital to these cupcakes! The finer the grated carrots, the better.
Almond flour, coconut flour and tapioca flour work in combination to achieve the perfect texture. There are no substitutions for the almond flour and coconut flour. Tapioca flour can be replaced by arrowroot powder or cornstarch.
Baking soda is the leavening agent used.
Cinnamon and nutmeg add the warm fall flavors to these cupcakes.
Any type of dairy free milk works. I used unsweetened vanilla almond milk.
Four eggs are used to add fluffiness to this recipe. I do not recommend using an egg replacement.
Vanilla extract adds a touch of flavor.
Coconut oil is the baking fat. Use refined coconut oil for a neutral taste. If not dairy free, butter works well too.
Pure maple syrup is what sweetens this recipe. Honey can be used if necessary.
Carrot cake is usually frosted with cream cheese frosting. I used a vanilla dairy free frosting. Feel free to use your favorite.
How to Shred Carrots
The shredded carrots are the most important ingredient! There are several different ways to shred carrots.
Use a box grater to shred carrots. This method is simple and straightforward but manual work. Your arm might get tired!
Add carrots to a food processor. Process until finely grated.
Lastly, use a blender or Vitamix to shred carrots. Be careful not to blend into a soup. I recommend slowly pulsing blender.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners.
Grate carrots finely. Squeeze out all excess moisture from carrots using a cheesecloth or paper towels. Set aside.
Add all dry ingredients to a large mixing bowl or KitchenAid. Stir to combine.
Then, add in all remaining ingredients except carrots. Stir to combine.
Fold in grated carrots.
Use ice cream scoop or cookie scoop to add batter to cupcake liners.
Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
Allow cupcakes to fully cool before frosting them. Garnish with nuts if desired.
Expert Tips & Tricks
Finely grate carrots. The more finely they are grated, the better.
Squeeze out all excess moisture from the carrots. Any added moisture will make the cupcakes runny.
Fill cupcake liners almost to the top with batter since they do not rise much.
Allow cupcakes to cool completely before frosting.
How to Serve & Store
Serve completely cooled, frosted cupcakes.
If making the Vegan vanilla frosting or another homemade frosting, I recommend storing these cupcakes in the fridge.
If using store bought frosting, store covered at room temperature for up to 3 days.
Frequently Asked Questions
Yes. Check out this Paleo Carrot Cake recipe which is very similar!
Carrot cake is usually frosted with cream cheese frosting.
No, these cupcakes do not taste like carrots. They taste mostly like cinnamon and nutmeg.
Sure! Add chopped pecans or walnuts on top of frosting.
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If you make this recipe, I would love to see it! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more healthy dessert ideas, check out my Dessert recipes page.
Get the Recipe: Gluten Free Carrot Cake Cupcakes (Paleo)
- First, preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners.
- Then, grate carrots. Place carrots between two sheets of paper towels or cheesecloth and wring out all excess water. Set aside.
- In a large mixing bowl or KitchenAid, add tapioca flour, coconut flour, baking soda, cinnamon, and nutmeg. Stir to combine.
- Then, add in all remaining ingredients except grated carrots. Stir to combine.
- Fold in carrots.
- Use cookie scoop or ice cream scoop to add batter to cupcake liners. Fill almost to the top.
- Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
- Let cupcakes cool in pan for 10 minutes. Then transfer to a wire rack to finish cooling.
- Once cooled, frost with desired frosting. Sprinkle nuts on top if desired.
- Finely grate carrots. Squeeze out all excess moisture from carrots.
- Arrowroot powder or cornstarch can replace the tapioca flour.
- There are no substitutions for the coconut flour.
- Fill cupcake liners almost to the top since these cupcakes don’t rise much.
- Allow cupcakes to cool completely before frosting.
- Use your favorite frosting! I love this Vegan Vanilla frosting made with only 3 ingredients.
- If using homemade frosting, I recommend storing these in the fridge.
- If using store bought frosting, store covered at room temperature for up to 3 days.
- The nutrition facts do not account for frosting.
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