Desserts

Gluten-Free Carrot Cake Cupcakes

Gluten-free Carrot Cake Cupcakes are an amazing dessert that is made with a blend of spices giving these muffins a ton of flavor. Topped off with a dairy-free soft cream cheese frosting.
a single carrot cake muffin with a bite taken out of it.

Why you’ll love this recipe

Gluten-free carrot cake cupcakes are gluten-free and grain-free.

This recipe is also dairy-free.

Carrot Cakes cupcakes are fluffy, light and easy to make.

This recipe is ready in under 60 minutes.

Topped with a dairy-free cream cheese frosting.

Add some walnuts on top for the perfect crunch.

These muffins are incredibly moist.

Try these healthy carrot cake waffles.

a hand holding a carrot muffin with a bite taken out of it.

Ingredients and Substitutions

Coconut butter can be substituted for plant-based butter or regular butter if you aren’t dairy-free.

I used coconut sugar which is an unrefined sweetener, but you can also use regular cane sugar.

Vanilla extract adds a lovely flavor.

Eggs to help these muffins rise and be moist and fluffy. I have not tested a vegan egg substitute for this recipe.

Shredded carrots are made using a cheese grater or food processor.

Almond flour is the only flour that I’ve tested with this recipe. I would assume that oat flour would make a great substitution, however I have not tested it. Please let me know in the comments if you do.

Baking powder to help these muffins rise.

Salt to help balance out the flavors.

Cinnamon and Nutmeg to give these muffins that lovely warm flavor.

For the frosting I use a combination of dairy-free cream cheese, you can use regular if you aren’t dairy-free.

Dairy free yogurt, again you can use regular such as greek or traditional.

Vanilla extract for some flavor.

Powdered sugar or confectioners sugar.

a close up of an orange muffin with white frosting.

Taste and Texture

These almond flour carrot muffins are incredibly fluffy, moist and soft.

You don’t taste the carrots much.

These muffins have a warm flavor from the nutmeg and cinnamon.

Gluten-free muffins are topped with a dairy-free cream cheese frosting that is tart and sweet.

four orange muffins on a marble plate with white frosting.

How to make

ONE: Preheat your oven to 350F and prepare a muffin tin by either lining it with liners, or spraying with non-stick spray.

TWO: Prep your carrots by either grating them in a food processor or on a cheese grater. Both methods work great, however, the food processor is much quicker.

THREE: In an electric mixer, cream together the butter and coconut sugar for about 1-2 minutes. You want the butter and sugar to really incorporated and become light and fluffy. Then, add in eggs and vanilla extract. Beat once more until well combined.

FOUR: Add in the grated carrots next, and mix once more. Then, add in the almond flour, baking powder, baking soda, cinnamon, nutmeg and salt, and mix until well incorporated.

FIVE: Fill the muffin cavities with your batter and spread the tops smooth. Then, bake for 27-28 minutes or until a toothpick inserted in the center comes out clean.

SIX: Let muffins cool to room temperature and top with frosting.

muffins topped with cream cheese frosting and walnuts.

Dairy-free cream Cheese Frosting

This cream cheese frosting is dairy free. It’s made with non-dairy cream cheese, non-dairy yogurt, vanilla extract and powdered sugar.

Add all the ingredients to an electric mixer, and mix until fluffy and light. The frosting tends to be a bit runny, so I like to place it in the freezer for 10-15 minutes to thicken up. Then, drizzle over the tops of the muffins and topped with cinnamon and walnuts!

a bite taken out of the carrot muffin.

Tips and Tricks

Use a food processor to grate the carrots. It takes 30 seconds. If you don’t have a food processor, use a cheese grater!

If the frosting is too runny, place it in the freezer for 10-15 minutes to thicken up, or add in more powdered sugar until it reaches desired consistency.

How To Serve And Store

Serve these carrot cake muffins at your next party or for Easter Sunday.

Store them in an airtight container, in the fridge for best results. Enjoy within 3-4 days.

Muffins can be stored in the freezer, however, store the frosting and muffins serperately.

Frequently Asked Questions

Are these muffins vegan?

No, these muffins use eggs. I unfortunately have not tested this recipe with a vegan egg replacement yet. If you try it, please let me know in the comments below.

Can I use a different flour?

I’ve only tested this recipe with almond flour, but my best guess would be that oat flour would be a great replacement. Again, I haven’t tested it, so please let me know in the comments below if you do.

Can I freeze these muffins?

Yes you can. However, I recommend freezing the muffins and frosting separately.

Can I make this recipe into a cake instead of muffins?

100%! Start with 30 minutes baking time and increase as needed.

Other Recipe You May Like

If you make these Almond Flour Carrot Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Gluten-Free Carrot Cake Cupcakes

Gluten-Free Carrot Cake Cupcakes are an amazing dessert that is made with a blend of spices giving these muffins a ton of flavor. Topped off with a dairy-free soft cream cheese frosting.
5 based on 1 reviews
PIN RECIPE
PREP TIME:
15 minutes
COOK TIME:
30 minutes
Author - Hannah

Ingredients

  • 1/2 cup vegan butter, or any other butter
  • 3/4 cup coconut sugar
  • 1 tsp vanilla
  • 4 eggs
  • 3 cups of shredded carrots, about 6 small/medium carrots.
  • 2 1/2 cups almond flour
  • 1/2 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 Tbsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt
Cream Cheese Frosting
  • 1/3 cup non-dairy cream cheese
  • 1/4 cup non-dairy yogurt
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla

SCALE:

1X

YIELDS:

18 muffins

Directions

  1. Preheat oven to 350F and prepare a muffin tin by either lining it with liners, or spraying with non-stick spray.
  2. While your oven is preheating, you can then prep your carrots by either grating them in a food processor or on a cheese grater. Both methods work, however, the food processor is much quicker.
  3. Standstill mixer, cream the butter and coconut sugar together on high speed for about 1-2 minutes. You want the butter and sugar to really incorporated and become light and fluffy.
  4. Then, add in eggs and vanilla. Beat once more until well combined.
  5. Add in the grated carrots next, and mix once more.
  6. In a separate bowl, combine the dry ingredients: almond flour, baking powder, baking soda, cinnamon, nutmeg and salt. Then, add dry ingredients to wet and mix until well incorporated.
  7. Add in pecans if preferred, then start to fill the muffin cavities with your batter.
  8. Bake for 27-28 minutes or until a toothpick inserted in the center comes out clean.
Cream Cheese Frosting
  1. In a mixer, combine all ingredients and beat on high speed for about 1-2 minutes.
  2. If the mixture is too watery, you can add more powdered sugar.
  3. Then, allow it to rest in the freezer for about 10 minutes.
  4. Drizzle over muffins and sprinkle with cinnamon. ENJOY!

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5 based on 1 reviews

Leave A Comment And Rate This Recipe!

Rating:

I turned this recipe into a loaf rather than cupcakes (lazy antics!) and it turned out great. So moist and just great tasting 🙂

Hi Gehna! Oh I love that idea! I’m so glad you enjoyed it. Thank you so much for your comment and rating. I hope you have a great weekend! xx

I used this recipe for a cake and everyone loved it! Nobody could tell it was gluten free and even the non-sweet treats people in my family loved it! I’m constantly being asked to make it again.

Do I have to make it muffins? Can I use this recipe for a cake?

the ingredients list in the recipe doesn’t include the carrots. How much carrots?