Mini Carrot Cupcakes
with Frosting Recipe

(makes 12 mini-cupcakes)

Today I want to share with you a really tasty cupcake recipe. I made these mini-cupcakes over the weekend for a shower and they were gone in minutes.

I had a special request for something that wasn’t chocolate or vanilla since there was a chocolate + vanilla cake already, and these fit the bill. They are gluten-free (no wheat flour), free of refined sugars, trans fat-free, and all around delicious!

Don’t be intimidated by the longer ingredient list. Most of the ingredients are small items (like spices, coconut oil) that you probably already have in your pantry.

Gluten-Free Recipe Mini Carrot Cupcakes with Frosting by



  • 1/3 pound carrots, peeled and cut into chunks + 3 tablespoons water
  • 1 cup almond flour
  • 1/2 teaspoon baking soda
  • 1/3 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 3 tablespoons maple syrup (more if you like)
  • 2 tablespoons coconut oil, liquefied
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/4 cup golden raisins
  • 1/4 cup chopped walnut or pecans
  • 1/4 cup unsweetened, shredded coconut


  • 1/3 cup cream cheese
  • 2 tablespoons butter
  • 3 tablespoons maple syrup (or more to taste)
  • 1/4 teaspoon pure vanilla extract



  1. Preheat oven to 350F and line a mini cupcake pan with 12 liners
  2. Steam carrots in a microwave-safe bowl with the 3 tablespoons of water for about 5-7 minutes, checking every few minutes to see if they are ready
  3. Place carrots and cooking water in a food processor and puree
  4. Combine almond flour, baking soda, salt, cinnamon, nutmeg and ginger in a bowl
  5. Stir together maple syrup, coconut oil, egg and vanilla in another bowl
  6. Mix the wet ingredients into the dry and then fold in carrots, raisins, nuts and shredded coconut
  7. Divide batter among muffin tins and bake 16-20 minutes or until set in center
  8. Remove to wire rack to cool


  1. In the bowl of a stand mixer or with a handheld paddle mixer, beat together cream cheese, butter, maple syrup and vanilla until incorporated and fluffy
  2. Frost cupcakes when they have cooled
  3. Store in fridge

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