Carrot Cake Cupcakes/Muffins

I LOVE carrot cake anything and I was so happy with this recipe. These carrot cake cupcakes/muffins are made without any gluten, grains, dairy, or refined sugars, but trust me your regular cupcake eating friends will love these too! The dairy free cream cheese frosting is such a delight, but if want to enjoy them as muffins just omit the frosting part.

What you will need

For the cupcakes/muffins:

GF All-Purpose Flour – I love to use the paleo blend by Bob’s Red Mill. You can use any gluten free all purpose flour though.

Shredded Carrots – You can’t leave out this important ingredient! Carrots have so many health benefits such as being rich in antioxidants, fiber, beta carotene, potassium, and vitamin K1. It’s nice being able to sneak this veggies into a dessert!

Shredded Coconut – I personally love the taste of coconut with my carrot cake, but if you are not a fan of coconut you can omit.

Nut Milk – I like to use almond or coconut milk in this recipe!

Coconut Sugar – This is a great refined sugar free alternative to sweeten desserts with. It has a brown sugar like flavor and goes so well in these muffins/cupcakes!

Applesauce – This makes the muffins/cupcakes stay moist and helps bind the ingredients.

Egg Substitute – You can use flax eggs which is 1 tbsp ground flax mixed with 2 tbsp water and left to set for a few minutes. It thickens and forms a gel like consistency which acts as a binding agent.

Coconut Oil – You can use either melted coconut oil or avocado oil!

Baking Soda – This makes the cupcakes/muffins rise while baking.

Baking Powder – This gives the cupcakes/muffins a more fluffy texture.

Spices – We will use a combination of cinnamon, ginger, and cardamom.

Vanilla Extract – This adds a delightful flavor profile!

For the cream cheese frosting

DF Cream Cheese – I love using the brand Kite Hill. You can substitute with regular cream cheese if you can eat dairy.

Butter – You can use either a vegan butter or regular grass fed butter if you can eat dairy.

Powdered Monk Fruit – This is a great alternative to regular powdered sugar. It is a refined sugar free alternative that does not affect the glycemic index much.

Vanilla Extract – This gives the frosting a delicious flavor.

How to make the carrot cake cupcakes/muffins

First, in a bowl, mix together the all-purpose flour, coconut sugar, coconut, baking soda, baking powder, and spices. Then in a separate bowl, whisk together the nut milk, flax eggs, coconut oil, vanilla extract, and shredded carrots. Combine the wet and dry ingredients, then add about 1/4 cup of the batter to 12 lined muffin cups. Bake at 350 degrees for about 20-22 minutes.

Next, make the cream cheese frosting by adding the butter to a bowl first. Beat the butter using a hand mixer until it’s creamed. Add in the cream cheese and vanilla extract and beat for a minute. Add in the powdered monk fruit 1/2 cup at a time and beat until well blended.

Once the cupcakes are done baking, let them cool down completely before frosting. Add the cream cheese frosting to a piping bag and pipe on each cupcake. Store in an air tight container in the fridge until ready to enjoy!

Other recipes you will enjoy

Healthier Carrot Cake Loaf

Pumpkin Muffins with Cream Cheese Frosting

Carrot Cake Bliss Balls

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!