Carrot Cake Cupcakes

I’ve been wanting to make gluten free Carrot Cupcakes for a while now.  When I think of spring, I think of carrot cake and when I think of picnics and potlucks I think of carrot cake cupcake yumminess.

These little gluten free Carrot Cake Cupcakes are topped with my Creamy Cream Cheese Frosting, though if you’re looking for a vegan frosting option, you could go with my Coconut Cream Frosting.

My younger son loved these, though the whole family enjoyed them as well.  In the spirit of my own personal cupcake month, I present you with, Carrot Cake Cupcakes!

Carrot Cake Cupcakes

Print Pin Recipe



  • In a large bowl, combine almond flour, salt, baking soda and cinnamon
  • In a separate bowl, mix together eggs, oil and agave
  • Stir carrots and pecans into wet ingredients
  • Stir wet ingredients into dry
  • Scoop a heaping ¼ cup batter into a paper lined muffin pan
  • Bake at 325°F for 18 to 22 minutes
  • Cool to room temperature and spread with Creamy Cream Cheese Frosting
  • Serve
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

In banana news, the website Endless Simmer has a great post called 100 Things to Do with a Banana, which features my Roasted Banana Coconut Ice Cream. If you have some bananas sitting on the counter and are looking for inspiration, head on over to

I will be teaching a gluten free cooking class at the Whole Foods in Fort Collins, CO at 6:30pm, on Friday, June 25th. For more information please see their online store calendar. You can register by calling (970) 267-9200 or by visiting the guest service desk at Whole Foods.

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paleo cooking from elana's pantryGluten-Free Almond Flour Cookbook

OMG! Best paleo carrot cake I've ever had! Superb.


92 responses to “Carrot Cake Cupcakes”

  1. These are the best cupcakes – I love this recipe.
    They are moist, lite, and not too sweet.
    I used the creamy cream cheese frosting – fantastic.

    I did freeze a couple of the cupcakes (without frosting) and
    they thawed perfect were just as good as the day I made them!!

    Thank you Elana!!

    • Joanne, you’re welcome! I’m so glad to hear that you love this recipe and that these cupcakes are the best!

  2. Hi Elana,
    I have made these a few times, placed them in the freezer and, although they taste good, they become wet. I am guessing it is because they do not freeze well?

    • Hi Kenda, I haven’t tried freezing them, but I think with the carrot they may retain too much moisture to come out well after freezing. You might want to try leaving the muffins out overnight after they are baked, then wrapping in a paper towel, placing in a ziploc bag, and refrigerating. They should last for 2-3 days if stored this way.

  3. Thank you for this recipe! Perfect for my teen’s birthday who always asks for carrot cake. He loves these!

  4. I’m on the candida diet and cannot have agave or honey due to the high sugar content. Is there anything you can recommend as a substitute?

  5. These are so simple to make. I used sunflower oil instead of grape seed and honey instead of agave. I find these have more of a muffin texture. Delicious!

  6. Love these cupcakes I have made them several different times over a period of years and no one realizes that they are made with almond flour and agave or honey. I have used both. I even added shredded unsweetened coconut and everyone loved it. I have also added a little ginger and cloves too. I use Bob Red Mill’s blanched finely ground almond meal – I do shift it but it as worked great. Thank you Elana!

  7. I made these morning, I did not add the pecans because my husband does not like nuts in baked goods and I substituted agave nectar with maple syrup because I did not quite like the taste of the nectar. I also did not make the frosting because I wanted muffins. They are delicious!!! I don’t know if there would be a big difference in taste with the pecans. I think the recipe is delicious and very moist even with the changes.

  8. Made these this morning and frosted with coconut cream frosting. They looked and smelled delicious. I noticed after 2 or 3 bites that I had forgotten to add the carrots! Still tasty.

    • haha..I did the same before! these are very tasty indeed. I make another variation of these where I skip on the flour and add almond butter and coconut milk instead. They end up very moist. But I agree these are great with or without carrots ;)

  9. I just made these cupcakes and had to write a comment. I also made the coconut frosting and followed all the trial and errors your other readers faced. Both turned out amazing! I absolutely love them! Thank you!

  10. Hi, this carrot cup cake recipe looks good. I am thinking of making it for my sons 4th party but we don’t use agave because of it’s high fructose content, do you think organic whole sugar would work? :)

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Recipes » Desserts » Cakes and Cupcakes » Carrot Cake Cupcakes