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

Author Live Love Texas

Ingredients

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

Instructions

Preheat oven to 350 degrees.
Lightly spray two cupcake pans or line with cupcake liners with cooking spray.
Cream together sugar and eggs until smooth. Then stir in coconut oil and vanilla.
Mix the dry ingredients together until blended, then combine the dry mix with the wet mix.
Fold in shredded carrots to mix.
Evenly distribute batter among cupcake tins and bake in preheated oven for 20-25 minutes or until toothpick inserted in center comes out clean.
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.