Mini Gluten-Free Carrot Cake Cupcakes with cream cheese frosting with fresh carrots

Mini Gluten-Free Carrot Cake Cupcakes with Cream Cheese Frosting

These one-bite gluten-free carrot cake cupcakes are made without grains or refined sugar. Baked with almond flour and coconut flour, they're naturally sweetened with pineapple and maple syrup. Great for kids' lunches.
Course Baked Goods, Dessert
Cuisine American, Canadian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 36 mini cupcakes
Calories 115kcal
Author Flavour & Savour


Mini Carrot Cake Cupcakes

  • 1/2 cup coconut oil or butter melted. See note below*
  • 1/2 cup maple syrup
  • 1/2 cup honey
  • 4 eggs
  • 2 cups carrots finely grated
  • 1 cup crushed pineapple well drained, if using canned
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup pecans finely chopped

Maple Cream Cheese Frosting

  • 8 oz cream cheese at room temperature
  • 1/4 cup salted butter at room temperature
  • 1/4 cup maple syrup or up to 1/3 cup depending on taste
  • 1 tsp pure vanilla extract


Mini Carrot Cake Cupcakes

  • Preheat oven to 350°F and line mini muffin tins with paper or reusable liners, or grease very well with coconut oil.
  • In a large bowl, whisk together oil, sweeteners and eggs.
  • Stir in finely grated carrots and very well-drained crushed pineapple.
  • In a small bowl, combine dry ingredients--almond flour, coconut flour, baking soda, cinnamon and salt.
  • Add dry ingredients to the wet ingredients and stir until well combined. Stir in pecans.
  • Spoon into mini muffin tins. A cookie scoop works well. Fill muffin tins, then add a little more batter on the top of each to make a rounded top once they are baked.*see note below
  • Bake for 18 - 23 minutes or until toothpick comes out clean.
  • Let sit in muffin tin for 5 minutes, then remove to a rack to cool completely. Serve as is or frost with Maple Cream Cheese Frosting.

Maple Cream Cheese Frosting

  • Blend cream cheese and butter with an electric mixer until smooth. Add maple syrup and vanilla and beat until well combined. Frost cupcakes when completely cool.


*Coconut oil produces a softer cupcake. I prefer using butter in this recipe.
** Since gluten-free muffins don't rise in the same way that muffins made with wheat do, I slightly overfill the muffin tins by adding a little extra batter to make the tops appear rounded once they're baked.
You can substitute 1/2 cup coconut sugar for half the sweetener. (Use 1/4 cup maple syrup, 1/4 cup honey and 1/2 cup coconut sugar.)
This recipe will make approximately 36 mini muffins or 24 mini muffins and 4 regular muffins, or 12 large regular muffins, depending on the size of your muffin pan. I used Wilton pans for this recipe.
Without frosting, these cupcakes are suitable for a paleo diet.
Calorie count does not include frosting.


Serving: 1mini cupcake | Calories: 115kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 83mg | Potassium: 72mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1225IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 0.4mg