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! 

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 with 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.

Gluten-Free Carrot Cake Cupcakes

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Gluten-Free Carrot Cake Cupcakes

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 2 cups sugar
• 4 eggs
• 1 1/2 cups coconut oil warmed to room temperature
• 2 teaspoons vanilla extract
• 4 cups carrots shredded
• 2 cups all-purpose gluten-free flour mix
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon salt

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.

Coconut Cream Cheese Frosting

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Coconut Cream Cheese Frosting

Course Dessert

Cuisine American

Ingredients

• 8 oz. package cream cheese softened
• 1/2 c. butter softened
• 4 c. powdered sugar
• 2 tbsp. milk
• 2 tsp. clear vanilla extract
• 1/2 cup sweetened shredded coconut

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.

If you liked this Gluten-Free Carrot Cake Cupcakes with Coconut Cream Cheese Frosting recipe, you’ll love these other cupcake recipes!