Carrot Cake Cupcakes (Gluten Free, Dairy Free, Sugar Free)

I have had so many requests for a carrot cake recipe so I wanted to be sure to share this with you.

This recipe is so good!

I love making my own desserts rather than buying boxed, processed desserts, so I can make treats with wholesome natural ingredients.

Here is the recipe.  Enjoy!

Carrot Cake Cupcakes (Gluten Free, Dairy Free, Sugar Free)
Serves: 12


  • 3 cups shredded carrots (about 4 large carrots)
  • 7 pitted dried dates, finely chopped
  • 4 eggs
  • ¼ cup melted coconut oil
  • 2 teaspoon vanilla extract
  • ½ cup coconut flour (I use THIS)
  • 2 teaspoons cinnamon
  • ½ teaspoon ground cloves
  • pinch sea salt
  • 1 teaspoon baking powder

Dairy-Free Vanilla Frosting:

  • 1 cup refined (unflavored) coconut oil
  • ⅓ cup organic pure maple syrup
  • 2 teaspoons vanilla extract
  • pinch sea salt
  • optional: ⅓ cup arrowroot or tapioca starch-- this helps to stiffen and stabilize the icing, but is not necessary

Optional Topping ideas: extra sprinkle of cinnamon, chopped pecans.


  1. Preheat oven to 350 degrees F.
  2. Shred the carrots and then chop the dates (or use a food processor to shred and chop). Set aside the shredded carrots for later.
  3. In a mixing bowl, add in your chopped dates, eggs, coconut oil and vanilla. Beat mixture well. Add coconut flour, cinnamon, cloves, salt and baking powder and stir until combined.
  4. Fold in the shredded carrots.
  5. Fill cupcake batter to the top of each cupcake lined (or well oiled) muffin pan and bake for 25-28 minutes or until inserted toothpick comes out clean. Let cool then frost with icing (recipe below).


  1. Your coconut oil must be solid to make the icing. If it is liquid, place it in the refrigerator for 30 minutes or until completely solid.
  2. With a stand or hand mixer, whip your coconut oil until it's light and fluffy.
  3. Add in your tapioca or arrowroot if using. Continue to whip (at first on low speed so it doesn't make a mess) until it's all incorporated into the coconut oil and is smooth.
  4. Slowly mix in your maple syrup, vanilla & sea salt. Continue whipping for 1 minute. Use frosting right away.

Enjoy!  🙂

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