Servings
Font
Back
0 from 36 votes

Gluten-Free Carrot Cake Cupcakes Recipe (Refined Sugar Free)

Spring deserves freshly grated carrots, sweet raisins, toasted coconut, and a sugar-free frosting — so here is my Gluten-Free Carrot Cake Cupcakes recipe!

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 10 cupcakes
Calories: 159 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 1/4 cups (5oz/142g) almond flour
  • 1/2 can coconut cream, or 1/2 the coconut cream skimmed off the top of a can of coconut milk, cold
  • 2 tablespoons coconut flour
  • 1/4 cup (2oz/57g) full fat Greek yogurt, or coconut yogurt
  • 1/4 teaspoon salt
  • 1/4 cup (2oz/57g) Lakanto sugar substitute, swerve or coconut sugar
  • 1/2 teaspoon baking soda
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 2 eggs*
  • 1/3 cup (2 ½ floz/71ml) coconut oil, melted
  • 1/3 cup + 2 tablespoons (3floz/108ml) Lakanto Maple Syrup, maple syrup, or honey
  • 2 teaspoons vanilla extract
  • 2/3 cup (3⅓oz/94g) carrot, finely grated
  • 1/4 cup (1¼oz/35g) raisins
  • 1/4 cup (¾oz/21g) Toasted Coconut

Notes

  • Egg Substitute: To sub the eggs reference my 7 Best Egg Substitutes Chart