Healthier Carrot Cake Cupcakes (paleo option, grain-free, gluten-free)

Moist, lightly sweetened with honey and even a little fluffy, these grain-free and gluten-free healthier carrot cake cupcakes (or muffins!) are the perfect Easter treat. With a paleo and dairy-free option.

First up, if you prefer a grain-containing healthier carrot cake recipe, I have you covered! This 100% whole grain carrot cake is the best carrot cake I’ve ever had. Hands down.

These naturally sweetened grain-free and gluten-free carrot cake cupcakes have the best light and fluffy texture! With a paleo and dairy-free option.

If grains aren’t your thing, these healthier carrot cake cupcakes are awesome. I feel like a broken record, just because I say this all the time, but I used a combination of almond flour and coconut flour to achieve the perfect texture. I want my grain-free baked goods to taste as close to grain-containing ones as possible and these are pretty darn close!

People often ask if there’s a substitute for coconut flour and there really isn’t. You can easily order it online or you can make your own homemade coconut flour! And the only substitute for the almond flour would be almond meal (which is a lot cheaper than almond flour!) or another nut flour.

These gluten-free and grain-free carrot cake cupcakes have the best fluffy texture! With a paleo and dairy-free option. Naturally sweetened with honey.

So now that we’ve got the healthier carrot cake cupcakes out of the way, we need some healthier cream cheese frosting! This is the same cream cheese frosting recipe that I used in my last post on carrot cake scones.

It uses just a little maple syrup as sweetener. I really thought cream cheese frosting without powdered sugar was impossible but this maple syrup version was just as good! It’s quite thick so if you want to thin it out, just add some milk.

I’m just guessing that if you’re interested in grain-free baking, you’re not into mounds of frosting on top of your cupcakes. The amount that this cream cheese frosting recipe yields is just enough for a thin slathering on each cupcake. If you want to pipe it like I did, you can pipe about twice as much as you see in the pictures.

These gluten-free and grain-free carrot cake cupcakes have the best fluffy texture! Naturally sweetened and with a paleo and dairy-free option.

I recommend frosting the cupcakes right before serving because once you frost them, they need to be refrigerated. They can sit at room temperature for about 4 hours so if you want to frost them in preparation of a party – no problem! They just taste better and fluffier if you keep them at room temperature and microwaving cream cheese frosting sounds like a bad idea.

Obviously cream cheese isn’t dairy-free but there are dairy-free cream cheeses out there. If you don’t like the thought of using that, just leave out the frosting or use my vegan cream cheese recipe.

It’s naturally sweetened, doesn’t have any unusual ingredients and is also paleo-friendly! Half the recipe should yield enough for a nice slathering on top of each cupcake. You can also find my directions for making these carrot cake cupcakes into an 8″ cake on that post.

Want an Easter dessert that’s a little more unique than these paleo carrot cupcakes? Try these blueberry carrot cake bars with granola from Cotter Crunch! They’re gluten-free and dairy-free and look amazing.

And for something with more of a cake texture (like angel food cake!) be sure to give my paleo blueberry muffins a try!

Want more grain-free treats?!

  • These paleo chocolate banana muffins are bursting with banana flavor and are super rich and decadent! (honey sweetened, grain-free, gluten-free and dairy-free)
  • Vegan Paleo Lemon Cookies {grain-free, gluten-free, dairy-free}
  • Vegan Paleo Lemon Cookies {grain-free, gluten-free, dairy-free}
  • These paleo chocolate cupcakes are moist but not eggy and have a rich, dark chocolaty taste! (grain-free, gluten-free, and dairy-free)

Healthier Carrot Cake Cupcakes (grain-free, gluten-free, paleo and dairy-free options)

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Rated 4.9 by 53 readers
Healthier Carrot Cake Cupcakes (paleo option, grain-free, gluten-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 muffins

Ingredients

    For the carrot muffins:

  • 1 1/4 cups (125 grams) blanched almond flour
  • 2 tablespoons (16 grams) coconut flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • 1/3 cup (75 grams) refined coconut oil, melted (if you use unrefined coconut oil there may be some coconut taste to the muffins)
  • 1/3 cup (106 grams) honey
  • 2 teaspoons vanilla
  • 1/2 cup (50 grams) grated carrots
  • For the cream cheese frosting: (for paleo / dairy-free, use a half batch of this vegan "cream cheese" frosting)

  • 2 ounces (56 grams) cream cheese
  • 4 teaspoons maple syrup
  • 1 1/2 teaspoons vanilla
  • a dash of salt
  • additional milk for thinning, if desired

Directions

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with 8 muffin liners.
  2. In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set this aside.
  3. In a large bowl, mix together the eggs, oil, honey, and vanilla.
  4. Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.
  5. Divide the batter evenly among the liners and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean.
  6. Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Do not frost until completely cool!
  7. For the cream cheese frosting, mix everything together until thoroughly combined. If it's too thick for your liking, add a teaspoon of milk at a time until it's your desired consistency.
  8. Spread a thin layer on top of each cupcake or pipe it on. Do note that if you pipe it, you'll have some leftover if you pipe it as lightly as I did in the pictures.

Recipe by  | www.texanerin.com

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288 comments on “Healthier Carrot Cake Cupcakes (paleo option, grain-free, gluten-free)” — Add one!

  • Jg says
    February 10, 2015 @ 2:10 pm

    OMG these are simply the best gf, sugar free carrot muffins in the world!! Thank you for sharing the recipe Erin – you simply can’t go wrong with them and defy anyone not to swoon upon trying them. I decided to bake them in butter lined muffin tin without muffin cases which worked really well because then you don’t have any of the delicious muffin sticking to the paper of the case. I’m going to have to have lots of tea parties now! :-) xxx

    Reply
    • Erin replies to Jg
      February 11, 2015 @ 11:38 am

      Haha. Yes! These are totally a great excuse to have tea parties. :D Buttering the tin sounds like a good idea. Mine is just so unpleasant looking I’d never dare. ;) I’m happy you enjoyed them and thanks so much for the feedback!

      Reply
  • Simone
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    February 9, 2015 @ 8:01 am

    Any suggestions on egg substitutes for this recipe?

    Reply
    • Erin replies to Simone
      February 9, 2015 @ 12:21 pm

      I don’t really have experience with egg substitutes but I think flax eggs may work here. I haven’t tried it myself so I can’t guarantee it, though. I hope you’ll enjoy them if you try it out. :)

      Reply
  • Marilyn
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    February 6, 2015 @ 4:26 am

    What if I put the batter in cake pans? Is that okay? How many minutes of baking?

    Reply
    • Erin replies to Marilyn
      February 6, 2015 @ 9:16 pm

      A few commenters have done that but since I haven’t, I can’t tell you what size or how long to bake them for. Sorry about that! My guess would be one 8″ or 9″ pan for 12-16 minutes. It’s just a guess, though!

      Reply
  • Ashley says
    January 19, 2015 @ 4:27 am

    Hi,

    I was wondering if the two flours could be substituted with wholemeal flour?

    Reply
    • Erin replies to Ashley
      January 20, 2015 @ 6:42 pm

      Sorry for my slow reply, Ashley! You can’t sub whole wheat flour with nut flours but I’ve posted a whole wheat carrot cake that’s super yummy. One of my favorite cakes ever! Here’s the recipe. Hope you’ll enjoy it! :)

      Reply
  • Kristin says
    January 14, 2015 @ 5:57 pm

    These were delish! I love trying a new recipe and it turns out awesome and exactly like the illustrations shown in the write up! Thank you for this one!

    Reply
    • Erin replies to Kristin
      January 14, 2015 @ 8:54 pm

      I’m so happy to hear that! And I like it when my outcome looks like the pictures, too. Always such a disappointment if it doesn’t! Thanks so much for your feedback. :)

      Reply
  • Erica
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    December 1, 2014 @ 4:17 pm

    Oh My, these baby were THE best i have ever made. I used almond meal and King Arthur GF flour and apple sauce instead of oil for even a healthier approach.
    Thank you for this yummy recipe!

    Reply
    • Erin replies to Erica
      December 2, 2014 @ 10:14 am

      I’m so happy the GF flour and applesauce worked out! Sounds like a nice, healthy change. :) Thanks so much for the feedback!

      Reply
  • erin
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    November 21, 2014 @ 1:23 pm

    just made these yum yum! Going to a 2yr olds birthday and said i would make a cake….so after much googling i made 4 cupcakes carrot spiced and 4 without spice and with cacao and a bit of unsweetened apple sauce. Worked great and just so it looked good in pic’s made fondant hungary hungary catapiller toppers! Next time i am making more carrot for easy lunch treats :-)

    Reply
    • Erin replies to erin
      November 22, 2014 @ 10:33 pm

      With cacoa? That sounds yummy! How much did you add to the 4 cupcakes? And what cute toppers. :) I’m happy that they came out well for you and I hope the little ones liked them! Thanks so much for the feedback. :)

      Reply
      • erim
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        replies to Erin
        November 23, 2014 @ 4:46 am

        1/4 cup of cacoa and 1.5 tbl spoon of applesauce worked well the little one was thrilled and even the adults loved them thx for the great recipe

        Reply
        • Erin replies to erim
          November 25, 2014 @ 9:19 am

          I’ll have to try your chocolate version! Sounds great. Thanks so much for letting me know how you made them. :)

  • Emma
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    November 9, 2014 @ 7:33 pm

    These were super scrummy! Enjoyed by all the family. Wondered though if you knew the approx calorie count? Often gluten free recipes tend to be quite high.

    Reply
    • Erin replies to Emma
      November 10, 2014 @ 8:31 am

      I’m so happy you enjoyed them! You can copy and paste the recipe here for nutritional info, if you like. :) Thanks for the feedback!

      Reply
  • Mary
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    November 6, 2014 @ 10:00 pm

    Yum! What a wonderful recipe! Hey, I must ask. What plugin are you using to get your rich snippet (picture) to show in search engines like Google. It was the snippet that drew me to your site! :-)

    Reply
  • Plume says
    November 6, 2014 @ 1:19 am

    Erin, these look amazing! What would I use instead of the honey? Thanks so much.

    Reply
    • Erin replies to Plume
      November 6, 2014 @ 9:31 pm

      Thanks, Plume! You could try maple syrup but I haven’t tried it myself so I can’t guarantee it. It’s a little runnier than honey but I think it could work. I hope it works out for you and that you’ll enjoy the cupcakes! :)

      Reply
  • Linda
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    October 17, 2014 @ 2:49 pm

    Loved the look of this recipe, so tried it but substituted the almond flour with chickpea flour! Not a good idea, cakes were tasty but dry :-( Next time I will stick to the Almond Flour – might add walnuts and dates as family members do not like sultanas… Lesson learned!

    Reply
    • Erin replies to Linda
      October 17, 2014 @ 5:21 pm

      I’m happy they were tasty but I definitely don’t recommend subbing chickpea flour for almond flour! So I’m happy you’ll use almond flour next time. And you could also try them without any add-ins. That’s how I made them and they’re wonderful that way and nobody can complain. :)

      Reply
  • Emily says
    October 7, 2014 @ 4:21 pm

    Oh also, is almond meal the same as almond flour?

    Reply
    • Erin replies to Emily
      October 7, 2014 @ 7:14 pm

      You can use either! Almond flour is blanched and almond flour unblanched. In some recipes, it can really make a difference but not here. Almond meal is much, much cheaper and easier to find so feel free to use that. :)

      Reply
  • Emily says
    October 7, 2014 @ 4:20 pm

    These look great! I am looking for a low sugar and preferably grain free cake for my 2yo’s bday on Saturday. This is a definite contender. I want a cake that is light and fluffy though, I know you have mentioned these are moist, what about light/fluffy/airy?
    Thanks!

    Reply
    • Erin replies to Emily
      October 7, 2014 @ 7:12 pm

      These aren’t as fluffy as a cake made with all-purpose flour but as far as grain-free goodies go, these definitely have a great texture! Not at all heavy or dense. I hope your son will enjoy them if you try them and that he’ll have a great birthday. :)

      Reply
  • kathy says
    October 7, 2014 @ 12:04 am

    My grain free daughter would like carrot cake as a birthday cake. Will this recipe work if baked in a round 9″ cake pan?

    Reply
    • Erin replies to kathy
      October 7, 2014 @ 12:44 pm

      Several people have made it in cake form (and a 9″ cake pan sounds to be the right size) but I have no idea how long you’d need to bake it. Maybe 12-16 minutes? It’s just a guess, though! I hope she’ll enjoy it and have a great birthday. :)

      Reply
  • Martin says
    October 4, 2014 @ 5:31 pm

    Tried the recipe twice (using the grams – I’m from the UK) and it did not work at at all. I think you have your gram values wrong. The batter was very firm, I even added an extra egg and oil (second time around) to try and get the batter more runny but it did not work. The mixture then burnt on top……

    Some advice would be nice

    Thanks

    Reply
    • Erin replies to Martin
      October 4, 2014 @ 5:58 pm

      I’m sorry they’re not working out for you. :( I live in Germany and bake using grams as well and the values are correct (I doubled checked to make sure). If you hadn’t weighed the ingredients, I would have suggested that you added too much flour but since you didn’t use cups, I’m honestly not sure what would have caused that if you followed the recipe exactly and didn’t use any subs at all. You didn’t try leaving out the carrots (maybe in hopes of making spiced cupcakes), did you? Sorry I couldn’t be more of a help!

      Reply
  • Teresa
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    September 23, 2014 @ 8:21 pm

    Just made 2 batches, one with walnuts and one with walnuts and mini choc. Chips. These are delicious, moist and not real dense and heavy like many gluten free items. Will be making more and freezing.

    Reply
    • Erin replies to Teresa
      September 23, 2014 @ 11:36 pm

      I’ve never tried carrot cake with chocolate chips. I think I’ll have to try that! I’m happy both batches came out well. :) Thanks so much for the feedback!

      Reply
  • Zhanna says
    September 7, 2014 @ 1:39 am

    Thank you so much for the recipie! These are amazing!!!! My family and coworkers really enjoyed these when I made them :)

    Reply
    • Erin replies to Zhanna
      September 9, 2014 @ 8:36 am

      I’m so happy that you all enjoyed them! Thanks so much for the feedback. :)

      Reply
  • Wendy
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    August 24, 2014 @ 8:43 pm

    I love this recipe and was wondering if I can add some raisins or cranberries to the mixture?

    Reply
    • Erin replies to Wendy
      August 27, 2014 @ 6:49 pm

      Yes, that shouldn’t be a problem! I’m happy it came out well for you and thanks so much for the feedback. :) And sorry for my slow reply. I just got back from a vacation where the hotel had internet issues.

      Reply
  • Amanda F. says
    July 28, 2014 @ 9:22 pm

    Hi Erin,

    I’ve made these cupcakes three times now and they are absolutely delicious! I find they keep well. I brought them to work and people went crazy over them. This is such a great and simple recipe. Thanks!

    Reply
    • Erin replies to Amanda F.
      July 29, 2014 @ 12:21 pm

      Wow. I love that people went crazy over a grain-free recipe. That’s awesome! Thanks so much for the feedback and so happy that you and your colleagues like the cupcakes. :)

      Reply
    • debi
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      replies to Amanda F.
      August 22, 2014 @ 10:20 pm

      I love carrot cake and was looking for a healthy alternative. I stumbled on your website and cannot wait to try these cupcakes this weekend. Great comments from everyone! I will let you know how I make out! Looks delicious!

      Reply
      • Erin replies to debi
        August 27, 2014 @ 6:06 pm

        Hi, Debi! I’m sorry for my slow reply. I was on vacation and wasn’t able to log into my blog for some reason. :( I’m happy you found the recipe and I hope that you enjoyed the cupcakes if you tried them! Sorry again for my slowness.

        Reply
        • debi
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          August 27, 2014 @ 7:30 pm

          Hi Erin,
          I did try the cupcakes and they were delicious. I am making them for another party this weekend. The icing was a little runny and I put in the frig for a few hours and it thickened right up. They were perfect! Thanks again

        • Erin replies to debi
          August 28, 2014 @ 9:11 am

          I’m happy to hear that! I hope the partygoers will enjoy them, too. :) Thanks for the feedback!

  • Mary Ellis
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    July 17, 2014 @ 5:26 pm

    These look amazing! I love carrot cake. I like that the recipe is small. I defiantly don’t need 24 cupcakes sitting around.

    Reply
    • Erin replies to Mary Ellis
      July 20, 2014 @ 9:20 am

      Haha. Same here! 24 cupcakes around means about 8 cupcakes per day for three days. Definitely not good. ;) I hope you’ll enjoy the cupcakes if you get a chance to try them!

      Reply
      • Mary Ellis
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        replies to Erin
        July 29, 2014 @ 10:39 pm

        They were amazing! I love your site. This will be my go to site for my cheat days.

        Reply
        • Erin replies to Mary Ellis
          July 30, 2014 @ 10:30 pm

          Thanks, Mary! I’m honored that I’m your go to site for your cheat days. :) Thanks for the feedback!

  • Iris
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    July 17, 2014 @ 1:00 am

    I found the cake is rather oily on the outside. Is it normal? Can I freeze the cupcake?

    Reply
    • Erin replies to Iris
      July 20, 2014 @ 9:19 am

      Sorry for the slow reply, Iris! I didn’t consider the cupcakes to be oily… just really moist. Did you weigh your almond flour? I’m guessing if you were light on the almond flour, that would have caused oiliness. I hope you still enjoyed them! :) And yes, you can freeze them.

      Reply
  • Leah W says
    July 14, 2014 @ 10:22 pm

    I love these cupcakes! I doubled the recipe and they turned out great! I don’t know if I misread the recipe for the icing or not, but it turned out very runny. I had to put in more cream cheese and even then it was still too thin. I put in 8 oz of cream cheese, 16 t of maple syrup, and 2 T of vanilla. I’m wondering if it might have been because the maple syrup was very thin.

    Reply
    • Erin replies to Leah W
      July 14, 2014 @ 10:29 pm

      I’m happy that you liked the cupcakes! And about the icing – do you by any chance live outside of North America? If you do, the cream cheese there isn’t like the brick kind we have in the US and would explain the runny icing. My maple syrup is also very thin (isn’t it all? ;)) so I don’t think that’d be it. My frosting came out pretty thick and was even a little difficult to get through the piping bag so I’m not sure what would cause it to be very runny. Sorry about that! I hope you could still enjoy them nevertheless. :) Next time, if I were you, I’d just try adding some powdered sugar to the cream cheese and when it’s a consistency and sweetness you like, add a little vanilla. Hope that helps!

      Reply
  • Simone
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    July 14, 2014 @ 3:44 pm

    Absolutely divine. I added a bit more spice and some citrus flavour (lemon and orange zest). Didn’t last very long ;)

    Reply
    • Erin replies to Simone
      July 14, 2014 @ 10:31 pm

      Lemon and orange zest?! Sounds good! I would have never thought of adding that. So happy that you liked the cupcakes. :) Thanks for the feedback!

      Reply
  • Alyson says
    July 11, 2014 @ 4:43 am

    Have my daughter’s first birthday party in a few days. If I make these ahead of time do you need to store the unfrosted cupcakes in fridge? Or is a sealed container on counter ok for overnight storage? Planning on frosting them a few hours before party.
    Thanks!
    Alyson

    Reply
    • Erin replies to Alyson
      July 11, 2014 @ 9:07 am

      A sealed container on the counter overnight or for 2 days is totally fine. :) I hope you all will enjoy the cupcakes and happy birthday to your daughter!

      Reply
      • Alyson replies to Erin
        July 11, 2014 @ 3:31 pm

        Thanks for your quick response Erin! Tried a unfrosted one and they are amazing! So soft and fluffy, was worried fridge storage might dry them out. Want them to stay just as they are! Thank for the birthday wishes :D

        Reply
        • Erin replies to Alyson
          July 13, 2014 @ 6:09 pm

          Yay! That’s great. :) So happy that you liked them! I hope that the party went well. :)

  • Ellie says
    July 9, 2014 @ 6:47 pm

    These look delicious!!
    Definitely on my to do list to try.
    I am new to clean eating but my list is growing fast.
    Do you have the nutritional values for these beauties??

    Reply
    • Erin replies to Ellie
      July 13, 2014 @ 6:18 pm

      Sorry I missed your comment, Ellie! I don’t have the nutritional info. I intentionally don’t include the nutritional info (I focus on making healthier choices rather than low calorie / fat / etc.) but you can copy and paste the recipe here for that info, if you like. I hope you’ll enjoy the cupcakes! :)

      Reply
  • Heather
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    July 8, 2014 @ 7:08 am

    I LOVE carrot cake. So I am very happy to see you have a healthier carrot cake recipe!!! I’ve been having a serious carrot cake craving and I knew you would have something awesome to satisfy it. Thanks for the great recipe Erin!!! :-)

    Reply
    • Erin replies to Heather
      July 10, 2014 @ 5:52 pm

      Thanks, Heather! I hope you’ll like this version as much as the whole wheat one but it’s hard to beat that version. ;)

      Reply
  • janett says
    June 22, 2014 @ 1:12 am

    Just made these in mini cupcakes and they are perfect in every way! I did add grounded flaxseed and chia seed, they still were great. I did make double the topping though. I used greek creamcheese and its just as good. I will make these for the rest of my life. Thank uuuu so much! Xoxo
    Picture of the cupcakes in instagram.username gojanett :)

    Reply
    • Erin replies to janett
      June 23, 2014 @ 8:52 am

      For the rest of your life? That makes me so happy to hear! :D I love that you made these as mini cupcakes. I have a mini muffin pan but I’m not just patient enough to fill all the molds. ;) Thanks so much for the feedback. I’ll go check out your picture!

      Reply
  • meredith
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    June 17, 2014 @ 12:35 am

    Made these for my husband for fathers day. Carrot cake is his fave. They were to die for!!!! I used vanilla bean greek yogurt for icing. Thank you and will make again!!

    Reply
    • Erin replies to meredith
      June 17, 2014 @ 7:40 am

      I’m so happy that you enjoyed them! I hope your husband did, too. :) And vanilla bean Greek yogurt as icing sounds awesome. Thanks a bunch for the feedback and the rating!

      Reply
  • Grace says
    June 13, 2014 @ 6:11 am

    I was wondering before I make these around how many calories per cupcake? (not including frosting)

    Reply
    • Erin replies to Grace
      June 13, 2014 @ 10:17 pm

      I intentionally don’t include the nutritional info (I focus on making healthier choices rather than low calorie / fat / etc.) but you can copy and paste the recipe here for that info, if you like. I hope you’ll enjoy them! :)

      Reply
  • vicki
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    June 7, 2014 @ 2:15 am

    Hey there, today I juiced up some carrots, oranges, beetroot and kale for a drink. What to do with the left over pulp? I found your lovely moist looking recipe and decided to get busy making some muffins with the pulp……… Delicious!! Thank you…have more being cooked now and will pop them into the freezer for the kids lunch bags. Will be sharing this with my PT clients….Thank you.

    Reply
    • Erin replies to vicki
      June 8, 2014 @ 9:42 am

      Hi Vicki! So happy that you liked the muffins. :) And it’s good to know that you can make these with just leftover pulp. Thanks so much for your feedback and for sharing with your PT clients!

      Reply
  • traditionallymodernfood says
    June 6, 2014 @ 12:30 am

    Delicious carrot cupcake.. Feel like tasting

    Reply
  • Mari Nilsen
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    May 23, 2014 @ 1:42 pm

    Hei Erin!
    I just made the carrot cake as a cake and it turned out great! I will make double portion next time to get it taller. Since I now live in Norway in a small town its not always easy to find special ingredients so I made my own almond flower and coconut flower in a coffee grinder! And it is so easy and I bet its better since its so fresh! Thank you so much for the recipe!

    Mari

    Reply
    • Erin replies to Mari Nilsen
      May 23, 2014 @ 8:53 pm

      I’m so happy that it worked out for you! :) And homemade coconut and almond flour sound great! Thanks a ton for your feedback and the rating. PS – I’m jealous that you live in a small town in Norway. I love small Scandinavian towns. So cozy! :)

      Reply
  • erica says
    May 6, 2014 @ 3:38 pm

    Can these be made with pineapple and raisins added also?

    Reply
    • Erin replies to erica
      May 6, 2014 @ 4:44 pm

      I haven’t tried it but I’m assuming so. You’ll have to add a little at a time (I have no idea how much to add) and perhaps add a few minutes to the baking time because of the pineapple. I hope you’ll enjoy them! :)

      Reply
  • Rebecca says
    May 6, 2014 @ 10:33 am

    Hi :) this recipe sounds amazing and i want to make it for my dad for his birthday would it be possible to make these in cake form instead of muffins? HAve you ever tried? How long would i have to bake it and What size tin?

    Reply
    • Erin replies to Rebecca
      May 6, 2014 @ 11:42 am

      Hi there! I’ve never tried baking this in cake form but I’m sure it’d work. The only problem is I have no idea what size tin to use or for how long to bake it for! This yields only 8 cupcakes so if you want a layer cake, I’d double the recipe and bake it in two 9-inch pans. For maybe 12 – 16 minutes? It’s just a guess, though, so you’ll have to watch it carefully! I hope your dad enjoys it and has a great birthday. :)

      Reply
  • Elizabeth says
    April 20, 2014 @ 5:24 pm

    Thank you for posting this. I am on SCD. Your amazing cherry brownies were the last “normal” treat I made before my dr. put me on the diet 1 1/2 years ago. Dejected, I haven’t visited your website since, until today, when searching for a carrot cake with both almond/coconut flours. We made the cupcakes for Easter dinner tonight, and are also trying detoxinista’s “creamy cashew icing” to go with them. I can’t wait to eat them – they smell great! I am thrilled to have found your website again.

    Reply
    • Erin replies to Elizabeth
      April 20, 2014 @ 5:45 pm

      What a nice comment! Thank you, Elizabeth. :) I’m so happy to hear that you rediscovered the site! I have quite a few grain-free recipes now and I think some of them fall under SCD guidelines (grain-free + honey sweetened, or is there more to it? Is it also dairy-free?) I hope that you’re enjoying the cupcakes and happy Easter to you! :)

      Reply
  • Leah
    ♥♥♥♥♥
    says
    April 17, 2014 @ 2:49 am

    These are just beautiful and so quick & easy to make. Thanks for this great recipe, will be added to my favourites.

    Reply
    • Erin replies to Leah
      April 17, 2014 @ 7:36 pm

      I’m so happy you like the cupcakes, Leah! And agreed on the quickness thing. Nothing beats a quick and easy recipe. ;) Thanks a bunch for the feedback and the rating!

      Reply
  • Tmax says
    April 13, 2014 @ 9:32 pm

    Any chance you know the carbs for these? I wiould love to make these for my nieces as a healthy alternative for Easter but the youngest has Type I Diabetes so I would need the breakdown!

    Reply
    • Erin replies to Tmax
      April 14, 2014 @ 8:16 pm

      I don’t happen to have that information but you could copy and paste the recipe here for that info. I hope the carb count is okay and that your niece (and you!) will enjoy them. :)

      Reply
  • Laura
    ♥♥♥♥♥
    says
    April 13, 2014 @ 12:17 am

    Love them! easy to make and perfectly delicious!!! (clapping). Husband and kid approved too ;) I didn’t make the frosting but quite honestly we did not miss it! Thank you and keep the grain free recipes coming <3

    Reply
    • Erin replies to Laura
      April 14, 2014 @ 8:11 pm

      I’m so happy that you and your family enjoyed them, Laura! And awesome that you didn’t miss the frosting. I’ll be sure to keep the grain free recipes coming! Thanks so much for the feedback and the rating. :)

      Reply
  • Martine @ Chompchomp says
    April 10, 2014 @ 7:37 am

    Do you have a suggestion on what to use in the icing instead of cream cheese? I would like to omit the dairy Thanks!

    Reply
    • Erin replies to Martine @ Chompchomp
      April 10, 2014 @ 8:25 am

      You could get dairy-free cream cheese or get some almond milk Greek yogurt, use just a little bit (maybe 2-4 tbsp?) and add a little vanilla and powdered sugar until it’s sweet enough for you. You could also just do a classic glaze of powdered sugar and milk (any kind) but I personally really don’t like it. Especially not on carrot cake. :( The Greek yogurt yogurt at least adds a little complexity! Good luck and I hope you’ll like the cupcakes. :)

      Reply
  • Lucy says
    April 9, 2014 @ 5:45 pm

    These are beautiful!! Are they ok on day 2? They look so moist I would assume so, but just thinking ahead for Easter. I have never frozen anything made with almond and coconut flour, so I wondered if that can be done, too, if you know.

    Reply
    • Erin replies to Lucy
      April 9, 2014 @ 6:59 pm

      They’re great on day 2! They’re so moist so they’re even okay after day 2. Just remember not to frost them until the day of serving. I think these are best at room temperature and if you frost them, you’ll need to refrigerate them after 4 hours or so (though you can always let them sit out to come to room temp!) Enjoy! :) And I haven’t tried it but I’m assuming these would be good frozen. I’ve never had an issue with freezing almond / coconut flour goodies. :) Enjoy!

      Reply
  • Jennie @themessybakerblog says
    April 8, 2014 @ 2:22 pm

    Uh, yeah, healthier cupcakes. More cupcakes for me. Nom!

    Reply
  • Nikki @Seeded at the Table says
    April 7, 2014 @ 4:14 pm

    These are beautiful, Erin! Carrot Cake is Ben’s favorite, and lately he’s been trying to eat healthier (he dropped 12 pounds just like THAT…men!). Anyway, maybe I can surprise him with a healthy version of his fave! THanks!!

    Reply
    • Erin replies to Nikki @Seeded at the Table
      April 7, 2014 @ 10:14 pm

      Haha. 12 pounds?! That’s just kind of mean. ;) I hope you’ll try them and that you’ll all enjoy them! :)

      Reply
  • Susan
    ♥♥♥♥♥
    says
    April 6, 2014 @ 11:37 pm

    I just made these and they turned out great. Thank you!

    Reply
    • Erin replies to Susan
      April 7, 2014 @ 10:14 pm

      So happy that you liked them! Thanks for the feedback. :)

      Reply
  • Jessica @ A Kitchen Addiction says
    April 4, 2014 @ 9:38 pm

    Cream cheese frosting on carrot cake is a must! These sound so good, Erin!

    Reply
  • Anna (Hidden Ponies) says
    April 4, 2014 @ 6:07 am

    I’m loving these carrot recipes, Erin! I would definitely eat these for breakfast :)

    Reply
  • Melissa says
    April 3, 2014 @ 7:54 pm

    When a recipe like this one calls for 1/3 c. coconut oil, melted does that mean it’s 1/3 c. at solid state or 1/3 c. after melted?

    Reply
    • Erin replies to Melissa
      April 3, 2014 @ 11:02 pm

      1/3 cup solid, and then melt it (but I believe it’ll also be 1/3 cup after melting!) The easiest thing to do is just go by weight. :)

      Reply
      • Joan replies to Erin
        April 18, 2014 @ 4:32 pm

        I believe in recipes,
        if it states 1/2 c butter, melted….you measure then melt.
        If it states 1/2 c melted butter, you melt first then measure.
        Have not made this recipe yet. In the process of seraching for one I’d like to try.

        Reply
        • Erin replies to Joan
          April 19, 2014 @ 2:35 pm

          Yup! That’s the correct way. I hope you found a recipe you liked! :)

  • Phi @ The Sweetphi Blog says
    April 3, 2014 @ 4:08 pm

    Wow-these look amazing, love how you’ve made the recipe healthy-yet they still look absolutely delicious!

    Reply
  • Megan says
    April 3, 2014 @ 3:44 pm

    Do you have a suggestion of something that can be substituted for almond flour? My fiance has an almond allergy, and almond flour seems to be in quite a few recipes. Thanks!

    Reply
    • Erin replies to Megan
      April 3, 2014 @ 4:12 pm

      I haven’t tried it in this recipe but any nut flour or meal should do (check out the paragraph after the second picture! ;))

      Reply
      • Charlette replies to Erin
        April 6, 2014 @ 4:21 pm

        I was wondering if I could sub in a GF King Arthurs flour to eliminate the nut flours all together. It’s a premixed blend with no nut flours but I’ve had good luck in the past. I’m GF and sometimes cook for someone with nut/tree nut allergies. Can’t wait to try this for Easter.

        Reply
        • Erin replies to Charlette
          April 6, 2014 @ 4:37 pm

          Have you used that flour as a sub for recipes with nut flours? I think that that generally doesn’t work, but I’ve you had luck with it, I guess you could try! I think a much better bet would be to use the GF baking mix in the whole grain recipe I link to at the beginning of the post. I think that’s much more likely to work (though I haven’t tried it!) Good luck with whatever you decide. :)

  • Medeja says
    April 3, 2014 @ 11:41 am

    These cupcakes look delicious, moist inside.. And with a lovely frosting! Thanks for sharing.

    Reply
    • Erin replies to Medeja
      April 3, 2014 @ 4:13 pm

      Thank you! And yeah, I was surprised at how moist they were. :)

      Reply
  • Stacy | Wicked Good Kitchen says
    April 3, 2014 @ 12:53 am

    Beautiful carrot cake cupcakes, Erin! I just adore everything carrot cake and cannot wait to try your recipe. They look moist and scrumptious. Thanks for sharing!

    Reply

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