Gluten Free Carrot Cupcakes (Moist, Fluffy, & Naturally Sweet)
If you love traditional carrot cake but need something that fits a gluten free diet, these gluten free carrot cupcakes are the perfect treat. They are incredibly moist, full of fiber from raw fresh carrots, and flavored with cozy warm spices like ground cinnamon, ginger, and nutmeg.
Unlike many gluten-free carrot cake cupcakes, this recipe uses wholesome ingredients like coconut oil, coconut sugar, applesauce, and pineapple to create a soft and tender crumb with a naturally sweet flavor.
The best part? I’ve checked my blood sugar after eating these cupcakes and noticed a very stable blood sugar response. Why? Because these cupcakes are loaded with fiber from the carrots, healthy fats from coconut oil, and sweetened naturally with coconut sugar. They contain far less sugar than most carrot cupcake recipes. So the fiber from the carrots and the healthy fats from the coconut oil slow the absorption of the glucose into your blood stream. The result is a delicious dessert that doesn’t leave you feeling sluggish and tired a couple of hours after eating one.
These little cupcakes are perfect for birthdays, afternoon tea, Easter dessert tables, or anytime you want an easy homemade treat. If you love a gluten free carrot cake recipe but do not want to bake a full cake, these gluten free carrot cake cupcakes are the perfect solution.
Why You’ll Love These Gluten Free Carrot Cake Cupcakes
These carrot cupcakes gluten free check all the boxes.
• Moist and tender with a fluffy texture
• Naturally sweetened with coconut sugar and apple sauce
• Made in one bowl for easy cleanup
• Packed with shredded carrots and warm spices
• Perfect topped with classic cream cheese frosting
They also make a great smaller alternative to baking a full cake when you want a cozy free carrot cake cupcake recipe that still tastes like traditional carrot cake.
Ingredients You’ll Need
Here is what goes into these healthy carrot cake cupcakes.
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Wet Ingredients
• 2 large eggs at room temperature
• 1/2 cup coconut oil, melted
• Heaping 1/4 cup crushed pineapple, drained
• Heaping 1/4 cup applesauce
• 1 teaspoon vanilla extract
• 3/4 cup coconut sugar
• 1 tablespoon blackstrap molasses (optional for extra moisture)
Dry Ingredients
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1 1/2 cups gluten free 1 to 1 flour
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
Mix Ins
• 1 1/2 cups finely grated carrots, about 3 medium fresh carrots
• 1/2 cup chopped pecans, optional
Frosting
– 1 Batch of my Healthy Cream Cheese Frosting (dairy free option included)
Most gluten-free flours already include xanthan gum, which helps give these gluten free carrot cake cupcakes their soft and fluffy texture.
How to Make Gluten Free Carrot Cupcakes
These gluten free carrot cupcakes are simple to make and come together in one mixing bowl.
Step 1: Prepare the Oven and Muffin Pan
Preheat the oven to 350°F.
Line a muffin pan with cupcake liners so the cupcakes release easily after baking.
Step 2: Whisk the Eggs
In a large bowl, whisk the eggs until smooth and slightly frothy. Make sure the eggs are at room temperature so they blend smoothly with the other wet ingredients.
Step 3: Mix the Wet Ingredients
Add the remaining wet ingredients to the bowl.
• melted coconut oil
• crushed pineapple
• applesauce
• vanilla
• coconut sugar
• molasses
Whisk everything together until smooth.
Step 4: Add the Dry Ingredients
Add the dry ingredients directly into the same bowl.
• gluten free 1 to 1 flour
• ground cinnamon
• ground ginger
• nutmeg
• salt
• baking powder
• baking soda
Mix the cupcake batter using a stand mixer (use the whisk attachment for the wet ingredients and the paddle attachment for incorporating the dry ingredients). Or you can simply combine everything in a bowl and mix by hand with a whisk and then a spoon until well combined.
Step 5: Stir in the Carrots and Pecans
Gently fold the shredded carrots and chopped pecans into the batter.
The grated carrots add moisture, sweetness, and the classic flavor that makes carrot cupcakes so delicious.
Step 6: Fill the Cupcake Pan
Divide the cupcake batter evenly between the cupcake liners, filling each about three quarters full.
This recipe makes about 12 gluten free carrot cake cupcakes, or more if you make mini cupcakes.
Step 7: Bake the Cupcakes
Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean.
The tops should be lightly golden and fragrant with sweet cinnamon and warm spices.
Step 8: Cool the Cupcakes
Let the unfrosted cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack.
Allow them to cool completely before frosting.
Step 9: Frost the Cupcakes
Frost the cupcakes with my Healthy Cream Cheese Frosting It is sweetened with maple syrup and is a healthier spin on the classic cream cheese frosting. I also offer a dairy free option.
Ingredient Substitutions
This recipe is flexible if you want to make a few changes.
Oil options
If you prefer butter over coconut oil, you can do a 1 to 1 oil replacement using butter. However, for taste and texture, I highly recommend sticking with coconut oil. For health reasons I don’t recommend making these carrot cupcakes with seed oils such as sunflower oil, canola oil, or vegetable oil. These oils are highly inflammatory and can lead to metabolic disease.
Sweeteners
For health reasons I don’t recommend making these cupcakes with refined white sugar or brown sugar. However, if that is all you have on hand, both are a 1 to 1 replacement for coconut sugar and can be used. If you do use brown sugar then omit the black strap molasses from the recipe.
Egg free option
If needed, you can use an egg replacer instead of eggs. I haven’t personally tried this, so if you try it, please let me know how they turn out!
Flavor additions
A little orange zest is a great addition that brightens the flavor of the cupcakes.
Frosting Ideas
These gluten free carrot cake cupcakes pair perfectly with my maple cream cheese frosting It’s a healthier spin on classic cream cheese frosting. If you need a dairy free option, I include that with my recipe as well. You simply replace the cream cheese with dairy free cream cheese and the butter with coconut oil.
Storage Tips
Store leftover unfrosted cupcakes in an airtight container at room temperature for up to 2 days. They will keep in the refrigerator for about 4 to 5 days.
These free desserts also freeze very well, which makes them a great make ahead treat.
Tips for the Best Gluten Free Carrot Cupcakes
- Use finely grated fresh carrots for the best fluffy texture. I personally prefer to use a food processor to efficiently get the carrots shredded. I’m always looking for ways to save time in the kitchen! However, if you prefer the traditional carrot cupcake texture, with bigger shreds of carrot then opt for a box grater.
- Make sure your eggs are room temperature before mixing.
- Do not overmix the cupcake batter.
- Use a reliable gluten free flour blend that includes xanthan gum.
- If this is your first time baking gluten free carrot cake cupcakes, do not worry. They are one of the easiest gluten-free desserts to master.
When to Serve These Cupcakes
These cozy gluten free carrot cupcakes are perfect for spring gatherings, Easter celebrations, birthdays, and afternoon tea.
They deliver all the nostalgic flavor of traditional carrot cake in perfect
More Gluten Free Dessert Recipes
If you love these cupcakes, make sure to leave a rating and review below the recipe! And check out some of my other gluten free recipes.
Gluten Free Carrot Cupcakes (Moist, Fluffy, & Naturally Sweet)
Equipment
- Food processor optional
- Kitchen Aid Mixer optional
Ingredients
Wet Ingredients
- 2 large eggs room temperature
- 1/2 cup coconut oil
- 1/4 heaping cup apple sauce
- 1/4 cup pineapple
- 1 tsp vanilla
- 3/4 cup coconut sugar
- 1 tsp black strap molasses optional
Dry Ingredients
- 1 1/2 cups 1 to 1 Bob's Red Mill Gluten Free Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
Mix Ins
- 1 1/2 cups shredded carrots about 2-3 medium carrots
- 1/2 cup chopped pecans
Frosting
- 1 batch Cream Cheese Frosting or dairy free cream cheese frosting (DF option included)
Instructions
- Preheat the oven to 350°F. Line a muffin pan with cupcake liners so the cupcakes release easily after baking.
- In a large bowl or stand mixer, whisk the eggs until smooth and slightly frothy. Make sure the eggs are at room temperature so they blend smoothly with the other wet ingredients.2 large eggs
- Add the remaining wet ingredients to the bowl. Whisk everything together until smooth.1/2 cup coconut oil, 1/4 heaping cup apple sauce, 1/4 cup pineapple, 1 tsp vanilla, 3/4 cup coconut sugar
- Add the dry ingredients directly into the same bowl. Mix the cupcake batter using a stand mixer with the paddle attachment. Or by hand, using a spatula or large spoon until all of the ingredients are well combined. Make sure not to over mix!1 1/2 cups 1 to 1 Bob's Red Mill Gluten Free Flour, 1 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp salt, 1 1/2 tsp ground cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground ginger
- Now it's time to shred the carrots. For the best texture, use freshly grated carrots rather than pre-shredded carrots from the store.You can grate the carrots by hand using a box grater, which creates fine shredded carrots that blend nicely into the cupcake batter. If you want a faster and more convenient option, you can also use a food processor with the shredding attachment. This method works especially well when making a larger batch and is often the easiest way to quickly prepare fresh carrots. This is the method that I prefer for convenience. Once shredded, measure about 1 1/2 cups of grated carrots for the recipe.1 1/2 cups shredded carrots
- Gently fold the shredded carrots and chopped pecans (if using) into the batter.1 1/2 cups shredded carrots, 1/2 cup chopped pecans
- Divide the cupcake batter evenly between the cupcake liners, filling each about three quarters full to almost completely full. This recipe makes about 12 gluten free carrot cake cupcakes, or more if you make mini cupcakes.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
- Let the unfrosted cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack.Allow them to cool completely before frosting.
- Frost the cupcakes with my Maple Cream Cheese Frosting (linked in the ingredients). Or my dairy free cream cheese frosting (also included with the recipe)
