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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
Servings 18
Calories 129 kcal



  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.