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!
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.
These absolutely delicious grain-free cupcakes have become a favourite treat in our home. Like a healthy muffin, they're nutritious enough to have for breakfast. They also make a welcome afternoon snack or a gluten-free dessert!
These perfect grain-free carrot cake 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 paleo carrot cake muffin recipe with you today!
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
- coconut oil: or butter
- honey
- maple syrup
- eggs
- carrots
- crushed pineapple
- almond flour
- coconut flour
- baking soda
- cinnamon
- salt
- pecans: optional
I posted this recipe a few years ago, but I've updated it with new photos. I originally used oil in this recipe, but I revised it to use coconut oil instead. It produces a cupcake that holds its shape a little better, as coconut oil is solid at room temperature.
🥄 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 can either use my recipe for homemade Coconut Butter that I used on my Carrot-Ginger Muffins or purchase coconut butter, as I do when I'm in a hurry.
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!
👍🏼 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, 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!
Paleo Carrot Cake Cupcakes with Coconut Butter Frosting
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 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup chopped pecans
Coconut Butter Frosting
- ½ cup coconut butter
- ½ cup coconut oil, solid, not melted
- ½ tsp ginger, freshly grated
- 2 tbsp lemon zest, finely grated (or orange zest)
- 2 tbsp shredded coconut
- 2 tsp lemon juice
- 2 tbsp 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
Notes
Nutrition
I've been asked about the mini cupcake stands in the photo. Here's a set that is similar: (affiliate link)
Emily says
These look delicious!
Flavour & Savour says
Thanks, Emily. They are! 🙂
Vrk says
Hello there! I have really enjoyed discovering new baking recipes and am looking for something Paleo for Easter. I came across your cupcake and was immediately drawn to its loveliness. I have a question though...is it possible to use ghee only for the frosting? Or does ghee lack some quality that makes it "un-whippable?" Thank you for your reply.
Flavour & Savour says
Hi Vrk,
Thanks for your question. I have not tried the frosting with ghee, so I can't tell you if it would work, but I highly doubt it. Ghee is clarified butter which has had the solids removed. The solids either in butter or in coconut manna are what give the frosting its substance. Maybe you could just decorate them with whipped coconut milk? They're good all by themselves, too!
Vrk says
Hi again, I made the cake portion of your recipe and it turned out very well! Thank you!
Flavour & Savour says
Thanks for letting me know how much you liked it Vrk!
AC says
Looks great! Do you melt the coconut oil first, or just blend in as is in solid form?
Flavour & Savour says
Hi, Use it in solid form for the frosting and in liquid form for the cupcakes. I've added that instruction to the recipe now to make it more clear. Thanks for commenting!
Natalie says
I just made these. They were so delicious! I didn't even get to the frosting yet. I added about 5 dates.
Flavour & Savour says
Hi Natalie,
So glad you liked them. They don't really even need frosting, do they!
Debora Gutierrez says
Can you freeze cupcakes without frosting of course?
Flavour & Savour says
Yes, you can! Let them cool completely on a rack, then store in a sturdy container with a tight fitting lid. They will last up to 3 months.
Amanda Cathey says
Can you make the frosting without the shredded coconut?
Thanks!
Flavour & Savour says
Hi Amanda,
Yes, it should work just fine. The shredded coconut adds a little texture and will make it a little stiffer, but it should be oksy to keave it out. Thanks for your question! Let me know if you make it!
diana smith says
Hello, I have made these twice already. They taste great. Do you happen to have the nutrition facts for just the cupcakes? TIA---Diana
Flavour & Savour says
Hi Diana,
Glad you liked them enough to make them twice. Nutrition data is now included. Thanks for stopping by!
Jenny says
This frosting came out looking like applesauce...what could I have done wrong? I processed it in food processor and it wasn't getting smooth then put it in vitamix and still wasn't smooth. I melted coconut butter and oil before blending.
Flavour & Savour says
Hi Jenny,
How disappointing for you! I just whipped up a batch of this now to see what could have gone wrong with yours. I used room temperature coconut butter and room temperature coconut oil (both solid). The only thing that is not smooth in mine are the little flakes of coconut. I'm wondering if the fact that you melted yours first was the problem. You might try refrigerating what you've made and seeing if you can gently process it again once it has been chilled and hardened. I just used my food processor for this. Sometimes if I'm using my Vitamix, I have to remind myself that the heat from the friction of the blades heats the ingredients too much and turns it to soup! I hope this helps. I've made a note in the recipe to use solid coconut oil and coconut butter. Thanks for reaching out and asking! Now I guess I should make a batch of cupcakes to go with this frosting! 🙂
kaitlin says
hi, do you think i could replace the almond and coconut flour for all purpose flour, since I am not gluten free? would these delisious looking cupcakes turn out ok?
Flavour & Savour says
Hi Kaitlin, I'm just not sure how they'd turn out, so I'd hate to tell you to go ahead, in case they don't! Maybe try googling Carrot Cake Cupcakes sugar free or something similar to find a recipe you'd like! Good luck!
Tamera says
I've had problems with coconut flour upsetting my stomach. Would these work with all almond flour?
Flavour & Savour says
Hi Tamera,
Coconut flour absorbs a lot more liquid than almond flour, so it wouldn't work to replace it in this recipe. I do have other muffin recipes on this site that only use almond flour if you're interested. See Paleo Pear and Cranberry Muffins or Blueberry Orange Muffins. I hope you can find some recipes that work for you!
Annie says
Made these yesterday. Really delicious and easy to make.
Looking forward to trying out more of your recipes.
Thanks.
Flavour & Savour says
Thanks Annie! So glad you liked them. Thanks so much for commenting!
Astrid says
Thanks so much for the recipe. Could i use coconut flour only? Im allergic to almond. Thanks!!!
Flavour & Savour says
Hi Astrid, I don't think this recipe would work well only using coconut flour. Coconut flour is very absorbent and the cupcakes would be too dry. However, you might want to try this recipe for Crowd-Pleaser Paleo Carrot Cake. It only uses coconut flour. I haven't tried it as cupcakes, but it would probably work if you reduced the cooking time. Thanks for your question!
Kayla says
Amazing!!!
Tee says
I thought carrots weren't allowed on the Paleo diet. Wonder if grated sweet would work. Sounds great!
Flavour & Savour says
Hi Tee,
I use this Paleo guide https://ultimatepaleoguide.com/paleo-diet-food-list/ and it lists carrots as part of a paleo diet. Here is some information on carrots' glycemic index, too. Thanks for your question! Hope you get a chance to make these.
Noreen says
I made these tonight, following the recipe, and they are delicious--light and sweet. Thank you!
Flavour & Savour says
You're very welcome! They're a favourite of mine! Thanks for letting me know how much you liked them.
Sue says
Love this recipe for the ingredients and was only wondering if unsalted butter would work in place of the coconut butter?
Flavour & Savour says
Hi Sue,
Yes! While I haven't tried it in this recipe, unsalted butter should work just fine. Let me know how it turns out!
Lauren says
Could you make this in a 9 inch round cake pan ? Would love to make as a smash cake for my 2 year old
Flavour & Savour says
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!
Margo says
Can I use other types of oil?
Flavour & Savour says
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.