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  • Rebecca Washuta

Carrot Cake Cupcakes (gluten free)

These bite size cupcakes are made with 3 servings of fruit, and (almost) 2 servings of vegetables. Most importantly - they are absolutely amazing.

Confession - I went 28 years without ever trying carrot cake. I don't particularly love carrots and didn't see why they needed to be in my dessert. Carrot cake was on my list of things my grandpa ate that I would never be into. I have since realized this huge mistake and I'm making up for lost time by eating these cupcakes on the reg.

These cupcakes are made with applesauce in place of eggs. A delicious dessert that has fruits and vegetables in it? Yes please.



  • 1½ cups gluten free flour (I use King Arthur)

  • 1 cup coconut sugar

  • 1 teaspoon baking powder

  • 1 teapsoon baking soda

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon ground nutmeg

  • ½ teaspoon salt

  • 3 medium carrots shredded (or 1½ cups or pre-shredded carrots)

  • 1½ cups unsweetened applesauce

  • 1 teaspoon vanilla extract

  • Walnuts to garnish


  • 8oz cream cheese (Kite Hill makes a great almond milk version)

  • 1 cup cup powdered sugar

  • ¼ teaspoon vanilla extract


  • Preheat oven to 350°F and place liners in mini muffin pan

  • Whisk the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in medium bowl

  • Combine shredded carrots, applesauce, and vanilla in large bowl

  • Add the dry ingredients to the wet ingredients stirring until just combined - don't over beat the batter!

  • Divide the batter evenly between the lined cups and bake for 12-15 minutes, or until a toothpick comes out clean

  • Remove cupcakes and transfer to a wire cooling rack for 10 minutes

  • While the cupcakes cool, use a hand mixer on low to beat the cream cheese, while slowly adding the powder sugar and vanilla

  • Frost the cupcakes and top with walnuts

  • Enjoy!


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