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Gluten Free Carrot Cake Cupcakes + Coconut Cream Cheese Frosting

Moist and delicious aren’t often words that go hand in hand with gluten free. But these easy gluten free carrot cake cupcakes topped with a homemade coconut cream cheese frosting are nothing short of amazing!

Gluten Free Carrot Cake Cupcakes with Coconut Cream Cheese Frosting recipe

Gluten-Free Carrot Cake Cupcakes with Coconut Cream Cheese Frosting

Like a lot of Americans, I have a problem with portion control. But I still love sweets, so the perfect compromise for me is cupcakes! I don’t indulge often, but when there’s a holiday they’re the perfect bite-sized portion of saccharine sweet ecstasy.

I’m not a self-professed foodie, but I do fancy myself a pretty mean baker. My baking plans were recently thrown for a loop when I went to make a dessert for my mom and she requested something special to deal with her newfound gluten sensitivity.

Knowing that my mom is a fan of carrot cake with cream cheese frosting, I decided to try my hand at making some simple swaps like traditional all-purpose flour for a gluten-free mix. Going in I was hopeful but skeptical about how this recipe would turn out, but I was pleasantly surprised at how light and flavorful these Gluten-Free Carrot Cake Cupcakes with Coconut Cream Cheese Frosting turned out.

And coconut is always a favorite, so that was a simple addition that tasted amazing! If you love coconut as much as I do, you have to try this recipe too!
Gluten Free Carrot Cake Cupcakes with Coconut Cream Cheese Frosting recipe

Gluten-Free Carrot Cake Cupcakes

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Gluten-Free Carrot Cake Cupcakes

Moist and delicious aren't often words that go hand in hand with gluten free. But these easy gluten free carrot cake cupcakes topped with a homemade coconut cream cheese frosting are nothing short of amazing!

Course Dessert
Cuisine American
Keyword buttercream frosting, carrot cake, chocolate cupcakes, coconut, cream cheese, gluten free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 18
Calories 129 kcal

Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. Lightly spray two cupcake pans or line with cupcake liners with cooking spray.
  3. Cream together sugar and eggs until smooth. Then stir in coconut oil and vanilla.
  4. Mix the dry ingredients together until blended, then combine the dry mix with the wet mix.
  5. Fold in shredded carrots to mix.
  6. Evenly distribute batter among cupcake tins and bake in preheated oven for 20-25 minutes or until toothpick inserted in center comes out clean.
  7. Allow to cool while preparing frosting.
Nutrition Facts
Gluten-Free Carrot Cake Cupcakes
Amount Per Serving
Calories 129 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Cholesterol 36mg12%
Sodium 284mg12%
Potassium 149mg4%
Carbohydrates 25g8%
Sugar 23g26%
Protein 1g2%
Vitamin A 4805IU96%
Vitamin C 1.7mg2%
Calcium 36mg4%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Coconut Cream Cheese Frosting

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Coconut Cream Cheese Frosting

Course Dessert
Cuisine American
Keyword buttercream
Servings 18
Calories 309 kcal

Ingredients

Instructions

  1. Slowly beat cream cheese and butter until fluffy.
  2. Add in powdered sugar 1 cup at a time until desired consistency, then add in vanilla and milk.
  3. Fold shredded coconut into frosting and pipe onto cupcakes with desired tip.
Nutrition Facts
Coconut Cream Cheese Frosting
Amount Per Serving
Calories 309 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 28mg9%
Sodium 95mg4%
Potassium 27mg1%
Carbohydrates 54g18%
Sugar 53g59%
Vitamin A 335IU7%
Calcium 16mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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