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Gluten Free Carrot Cake Cupcakes with Cream Cheese Frosting

Sandi Gaertner
An easy gluten free carrot cake cupcake recipe with a cream cheese frosting.
4.82 from 11 votes
Prep Time 15 mins
Cook Time 22 mins
Total Time 37 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12 cupcakes
Calories 394 kcal


  • 1 1/2 cups gluten free flour blend
  • 1/2 cup almond milk
  • 1 1/2 cups shredded carrot
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1 1/2 teaspoon cinnamon
  • 1 1/4 cups coconut sugar
  • 3 large eggs
  • 1/4 cup coconut oil
  • 3 ounces apple sauce
  • 3 tablespoons chia seeds
  • 8 ounces softened cream cheese (frosting)
  • 1/4 cup softened butter (frosting)
  • 1 teaspoon vanilla (frosting)
  • 2 cups powdered sugar (frosting)


  • Preheat the oven to 350 degrees.
  • In a large bowl, add all of the dry ingredients and whisk to blend.
  • Grate carrots with a grater, or a food processor.
  • Add wet ingredients to a bowl. Mix well then add carrots and mix to blend.
  • Pour the wet ingredients into the dry ingredients and mix.
  • Add paper cupcake liners to a muffin tin and fill each 3/4 with the cake batter.
  • Bake for 20-25 minutes.
  • Remove from the oven and take cupcakes out of the muffin tin. Put them on a cooling rack and allow them to cool all of the way.
  • In a mixer, add all frosting ingredients and mix until fluffy.
  • Put the frosting into a frosting bag and squeeze the frosting out onto each cupcake.
  • *Optional: sprinkle coconut on top of each cupcake.


You can use this batter to make cupcakes, a cake, or a roll style cake.


Serving: 1gCalories: 394kcalCarbohydrates: 56gProtein: 5gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 5gCholesterol: 76mgSodium: 181mgFiber: 2gSugar: 41g
Keyword gluten free carrot cake cupcake recipe, gluten free carrot cake cupcakes, gluten free carrot cupcakes
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