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    Home » Baking Recipes » Paleo Carrot Cake Cupcakes with Coconut Butter Frosting

    Paleo Carrot Cake Cupcakes with Coconut Butter Frosting

    Published: Feb 13, 2018 · Modified: Oct 17, 2020 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 39 Comments

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    These paleo carrot cake cupcakes are grain-free, dairy-free, and refined sugar-free, but they're as delicious as traditional carrot cake. Made with a blend of almond flour and coconut flour, they're naturally sweetened with crushed pineapple, maple syrup and honey. Lemon coconut butter frosting puts these cupcakes over the top!

    Grain-Free Carrot Cake Cupcake on a cupcake pedestal

    There's no need to wait for a special day to make these super moist Paleo Carrot Cake Cupcakes!

    Every day is worth celebrating something, don't you think? So let's have cake! Or cupcakes, at least. These healthy paleo carrot cake cupcakes are grain-free, making them perfect for your friends following a gluten-free diet, too.

    Two carrot cake cupcakes on cupcake pedestals

    Are they carrot cake cupcakes or carrot cake muffins?

    You decide! They've become a favourite treat in our home. Like a healthy muffin, they're nutritious enough to have for breakfast. But like a cupcake, they also make a welcome afternoon snack or a gluten-free dessert!

    These grain-free carrot cake cupcakes/muffins get their moist, tender texture from crushed pineapple. They're naturally sweetened with maple syrup and honey. Not only that, they're full of healthy carrots. The lemon frosting has hints of ginger and puts these cupcakes over the top!

    You'll never guess they're gluten-free. I'm excited to share this recipe with you today!

    This gluten-free carrot cake cupcake recipe is part of my collection of Gluten-Free Desserts for Easter and Spring.

    Paleo Carrot Cake Cupcakes with Coconut Butter Frosting on a pedestal stand

    Let's make a batch of gluten-free carrot cake cupcakes! Check this list of simple healthy ingredients to see that you have everything you'll need.

    🛒 Ingredients

    You'll find a complete list of ingredients with amounts in the recipe card below. Here are a few notes about the key ingredients.

    • coconut oil: or butter. I originally used oil in this recipe, but I revised it use use coconut oil, intead. Coconut oil (or butter) makes a cupcake that holds its shape, as both coconut oil and butter are solid at room temperature.
    • sweetener: you'll use a combination of honey and maple syrup
    • eggs: help to make these cupcakes rise.
    • carrots: you'll use a full cup of nutritious carrots!
    • crushed pineapple, very well drained
    • almond flour
    • coconut flour
    • pecans: Nuts are optional.

    🥄 Instructions

    Here's a quick overview of directions for making these carrot cake cupcakes. You'll find complete instructions in the recipe card below.

    • Line 8 muffin tins with paper or silicone liners and preheat the oven.
    • Combine the wet ingredients, including the pineapple in a large bowl, and whisk the dry ingredients together in a medium bowl.
    • Add the dry ingredients to the wet ingredients and stir until well combined.
    • Gently fold in pecans, if using.
    • Divide the batter between the eight muffin cups and bake.
    • Cool completely, then enjoy as is, or frost.

    Frosting Variations

    I frosted these with Coconut Butter Frosting. It's a rich and creamy frosting made without butter or refined sugar.

    You could also frost them with cream cheese frosting (but since that contains dairy products, it's not suitable for those following a paleo diet).

    With or without frosting, these grain-free carrot cake cupcakes are a healthier alternative to traditional carrot cake, but they have all the flavour and texture you'd expect.

    I've also made this recipe in tiny muffin cups for kids, or for those times when you just want a taste. You might want to try these Mini Gluten-Free Carrot Cake Cupcakes with Cream Cheese Frosting. They're ideal for a birthday party!

    Paleo Carrot Cake Cupcakes. Moist, sweet and tender with no refined sugar or grains. www.flavourandsavour.com

    👍🏼 Helpful Tips

    • No electric mixer needed for this recipe!
    • This easy recipe will make about 8 cupcakes, depending on the size of your muffin pan.
    • These flourless cupcakes don't even need frosting. They're moist and delicious without!
    • Add chopped pecans or walnuts for extra flavour and a little crunch.

    🥶 Storage and freezing instructions

    Frosted cupcakes should be stored in the fridge and will stay fresh for a few days. For longer storage, cool completely, then line an airtight container with a sheet of paper towel to absorb excess moisture and freeze these muffins for up to 3 months.

    Celebrate and surprise someone you love today!

    a Paleo Carrot Cake Cupcake on a pedestal stand

    Paleo Carrot Cake Cupcakes with Coconut Butter Frosting

    These super moist carrot cake cupcakes are free of grains, dairy, and refined sugar but they're just as tender and delicious as a traditional carrot cake.
    Print Pin Rate
    Course: Cakes and Cupcakes
    Cuisine: Canadian, American
    Diet: Gluten Free
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 8 cupcakes
    Calories: 264kcal
    Author: Elaine
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    Ingredients

    Carrot Cake Cupcakes

    • ¼ cup coconut oil, melted
    • ¼ cup maple syrup
    • ¼ cup honey
    • 2 eggs
    • 1 cup finely grated carrots
    • ½ cup crushed pineapple, well-drained if using canned
    • ½ cup almond flour, packed
    • ¼ cup coconut flour, packed
    • ½ teaspoon baking soda
    • 1 teaspoon cinnamon
    • ¼ teaspoon salt
    • ½ cup chopped pecans

    Coconut Butter Frosting

    • ½ cup coconut butter
    • ½ cup coconut oil, solid, not melted
    • ½ teaspoon ginger, freshly grated
    • 2 tablespoon lemon zest, finely grated (or orange zest)
    • 2 tablespoon shredded coconut
    • 2 teaspoon lemon juice
    • 2 tablespoon maple syrup, or 3 tbsp

    Instructions

    Carrot Cake Cupcakes

    • Preheat oven to 350°F and line 8 muffin tins with paper or reusable liners.
    • In a large bowl, whisk together oil, sweeteners and eggs. Stir in carrots and drained pineapple.
    • In a small bowl, combine dry ingredients. 
    • Add dry ingredients to the wet ingredients in the large bowl and stir until well blended.
    • Stir in pecans.
    • Pour batter into lined cupcake tins. Bake for 25-30 minutes.
    • Cool completely. Serve as is, or top with Coconut Butter Lemon Frosting

    Coconut Butter Frosting

    • Combine all ingredients in a food processor and process until smooth.You may need to chill the frosting slightly first before frosting the cupcakes.

    Notes

    Nutrition information does not include frosting.

    Nutrition

    Serving: 1g | Calories: 264kcal | Carbohydrates: 27g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 187mg | Potassium: 166mg | Fiber: 3g | Sugar: 21g | Vitamin A: 2750IU | Vitamin C: 4.3mg | Calcium: 51mg | Iron: 0.9mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

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    Reader Interactions

    Comments

    1. Teressa

      March 28, 2021 at 1:42 pm

      Could I omit the pineapple or would that make it too dry? My son’s eczema flares with pineapple

      Reply
      • Flavour & Savour

        March 28, 2021 at 1:53 pm

        Hi Teressa, I would substitute applesauce for the pineapple. Hope that helps!

        Reply
    2. Margo

      October 03, 2020 at 11:24 am

      Can I use other types of oil?

      Reply
      • Flavour & Savour

        October 04, 2020 at 1:00 pm

        Hi Margo, If you don't want to use coconut oil, I suggest that you use melted butter. This recipe needs an oil that is solid at room temperature like coconut oil or butter. I think a liquid oil would result in cupcakes that are too soft.

        Reply
    3. Lauren

      November 20, 2018 at 1:09 am

      5 stars
      Could you make this in a 9 inch round cake pan ? Would love to make as a smash cake for my 2 year old

      Reply
      • Flavour & Savour

        November 20, 2018 at 7:47 am

        Hi Lauren, It should work fine as a cake. Line your cake pan with parchment paper for easy removal (as gluten-free baked goods tend to stick) and increase the baking time to 35 - 40 minutes. Have fun with it! Happy birthday to your 2-year-old!

        Reply
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    Elaine from Flavour and Savour

    Welcome! I'm Elaine

    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

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