100% Gluten-Free Carrot Cupcakes (No Sugar, No Butter)

This cake is simple and easy to make with a delicious result! And it’s a healthier version too! We made these cuppy cakes for Easter and it was a big hit in my house. We weren’t guilty of piling on the extra weight over the holidays! Ok, so just because it’ s healthier doesn’t mean that it won’t satisfy your sweet tooth cravings. I am a total sucker for anything sweet, so if I tell you that this was good, it was truly good! I tried to make the cream cheese frosting a wee bit healthy by adding honey instead of sugar. I actually did not miss the sugar in the frosting and I don’t think I’ll ever go back using sugar with cream cheese again. The addition of the coconut oil imparts a slight coconut-y aftertaste to these cupcakes (Honestly, I didn’t mind that, I love coconuts!!). Just in case, you don’t happen to like the taste of coconut oil, just use any other flavourless oil of your choice. This recipe makes about 8 cupcakes.


100% Gluten-Free Carrot cupcakes (No Sugar, No Butter)


For the cupcakes:

  • 1&1/4 cup Almond flour Just grind almonds (blanched or unblanched) to a fine powder
  • 2 tbsp Desiccated coconut optional
  • 1/2 tsp Baking soda
  • 1/3 cup Honey
  • 1/3 cup Coconut oil
  • 2 Eggs at room temperature
  • 1/2 cup Grated carrot
  • 1/4 tsp Nutmeg
  • 1/2 tsp Dry ginger
  • 1&1/2 Cinnamon powder
  • 2 tsp Vanilla extract
  • a pinch Salt

For the frosting:

  • 1/2 cup Cream Cheese at room temperature
  • 3 tbsp Honey
  • 1 tsp Vanilla extract


For the cupcakes:

  1. In a small bowl mix together the dry ingredients i.e, Almond flour, desiccated coconut, cinnamon powder, ginger powder, nutmeg, salt and baking soda. Keep this aside.
  2. In a medium sized bowl whisk together the eggs, coconut oil, honey and vanilla extract.
  3. Add the dry ingredients into the wet mix and combine well.
  4. Gently fold in the grated carrots.
  5. Divide the batter into a cupcake tray lined with cupcake liners.
  6. Bake this in a preheated oven at 180-degree oven for 18 to 20 mins or until done.

For the cream cheese frosting:

  1. Beat together all the ingredients for the frosting until smooth and creamy.
  2. Place in a piping bag and pipe on the cooled cupcakes.


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