Gluten-Free Carrot Cake Cupcakes with Vegan Cream Cheese Frosting (Allergy-Free)

Everyone loves a moist & fluffy cupcake! These healthy Gluten-Free Carrot Cake Cupcakes with Vegan Cream Cheese Frosting are allergy-free (no nuts!), sugar-free, and perfectly flavored! The best carrot cake cupcake recipe you’ll find using simple and real ingredients! A fantastic Spring, Easter, or any holiday dessert!

If you’re new to Strength and Sunshine then you get a pass if you didn’t know that carrot cake is my favorite flavor of cake! Even over Funfetti and good ‘ole chocolate! Carrot cake seems to be a flavor that you either love or hate, and if you fall in the latter, just give me a few minutes to change your mind! These gluten-free carrot cake cupcakes have all the goodness of sweet carrots, a small dose of chewy raisins, a splash of pineapple, and a perfect combination of cinnamon, ginger, and nutmeg!

Why do they call it carrot cake?

My friend, carrot cake is all about making the humble orange root even more delicious than it naturally is! Carrot cake if chockful of freshly grated carrots and the natural sweetness they impart when raw or cooked! Carrot cake is presumed to have stemmed from the Medieval times in Europe from a popular dessert of carrot pudding. I don’t know about you, but I’m glad that pudding turned into a cake…and not cupcakes…making the treat infinitely better! Carrots were actually a popular sugar substitute that was much more affordable and readily available. Even back in the day, people were trying to be healthy and sneaky with the veggies 😉

So is carrot cake healthier than other cakes?

I guess that’s up for debate, but these gluten-free carrot cake cupcakes are sugar-free besides natural sugars and don’t contain heavy fats and oils, well, except for the vegan cream cheese frosting! Besides made zucchini bread, there aren’t many baked goods and cakes that can tout a very veggie vibe!

How to make gluten-free carrot cake cupcakes

Not only are these cupcakes gluten-free, but they’re top 8 allergen-free as well. You won’t find the typical walnuts or pecans in these nut-free cupcakes! When it comes to carrot cake, I always opted for nut-free anyway. Nut-free is ALL desserts, please! I don’t like the random hard crunch! These carrot cake cupcakes only have the essentials: gluten-free all-purpose flour, baking powder, vegan egg replacement, fresh carrots, carrot puree, erythritol (sugar-free sweetener), vanilla, spices, some raisins, crushed pineapple, and a touch of dairy-free milk! These cupcakes are super moist too! No dry gluten-free baked goods here! Why…?

How to make moist carrot cake

My little nifty “secret ingredient” that we thoroughly love here on Strength and Sunshine. BABY FOOD! Aka, carrot puree! Single ingredient baby food jars are a godsend for keeping baked goods nice and moist, as well as acting as an egg replacement in certain situations! From apple, squash, and of course CARROT! All that baby food jar contains is the fruit or veggie and some water, if that! Plus, a single jar is only a few cents, making them perfect to keep in the food allergy home’s pantry for all your baking needs! I love Beech-Nut sweet carrot puree, which has only carrot and water! The tiny 4-ounce jar is the perfect amount too!

How to make vegan cream cheese frosting

Carrot cake is nothing without the cream cheese frosting! Don’t try to get fancy, the classic cream cheese frosting is a must on all carrot cake! So how do we make it dairy-free and vegan? Just like traditional cream cheese frosting, you’ll need all the same 4 ingredients, just your favorite dairy-free versions! Plain vegan cream cheese, vegan butter, powdered sugar (erythritol), and a splash of vanilla! If you think you don’t like carrot cake, just wait till this frosting hits your taste buds. The cream cheese frosting combined with the carrot cake is one of the most delicious classic cake and frosting combinations known to man! I’m not even a big frosting person, but when it comes to cream cheese frosting…nothing compares!

How to store cream cheese frosted carrot cake cupcakes

Although these are dairy-free, when it comes to a cream cheese frosting, you MUST keep it chilled and in the fridge. While the gluten-free cupcakes are cooling from the oven, this is prime time to whip up your vegan cream cheese frosting. When the cupcakes are cool, you’ll frost the cupcakes, add some flaked coconut and allergy-free natural sprinkles, and then refrigerate. They’ll last about a week stored in an airtight container in the fridge. Keeping them in the fridge lets the cupcakes keep well for longer too. Before you serve the cupcakes, bring them to a slightly chilled room temperature, which is much easier than managing and slicing a whole cake!

Can you freeze frosted cupcakes?

You’ll need to freeze the cupcakes in a single layer, wrap them once fully frozen, and then easily store them in a container from there. They’ll be best eaten within 3 months. To thaw them, defrost them in the fridge and then bring to a slightly chilled room temperature as usual before consuming.

Gluten-Free Carrot Cake Cupcakes with Vegan Cream Cheese Frosting

Gluten-Free Carrot Cake Cupcakes with Vegan Cream Cheese Frosting (Allergy-Free)

Everyone loves a moist & fluffy cupcake! These healthy Gluten-Free Carrot Cake Cupcakes with Vegan Cream Cheese Frosting are allergy-free (no nuts!), sugar-free, and perfectly flavored! The best carrot cake cupcake recipe you’ll find using simple and real ingredients! A fantastic Spring, Easter, or any holiday dessert!

• Author: Rebecca Pytell
• Prep Time: 10 mins
• Cook Time: 18 mins
• Total Time: 28 mins
• Yield: 10-12 1x
• Category: Dessert
• Cuisine: American

Scale 1x2x3x

Ingredients

• Carrot Cake Cupcakes:
• 2 Cups Gluten-Free All-Purpose Flour
• 1 Tsp Baking Powder
• 1 Prepared Bob’s Red Mill Egg Replacement
• 1 Cup Granulated Erythritol (or preferred granulated sweetener)
• 1/2 Cup Shredded Carrot (about 1 large carrot)
• 1/4 Cup Carrot Puree
• 1/4 Cup Unsweetened Raisins
• 1 Tsp Pure Madagascar Bourbon Vanilla Extract
• 1 Tsp Cinnamon
• 1 Tsp Ground Ginger
• 1/2 Tsp Ground Nutmeg
• 2 TB Crushed Pineapple
• 1/4 Cup Unsweetened Non-Dairy Milk
• Vegan Cream Cheese Frosting:
• 8 oz Plain Vegan & Allergy-Free Cream Cheese (softened)
• 1 Stick Vegan & Allergy-Free Butter (softened)
• 4 Cups Powdered Erythritol (or preferred powdered sweetener)
• 1 Tsp Pure Madagascar Bourbon Vanilla Extract
• Toppings:
• Unsweetened Shredded Coconut
• Allergy-Free Natural Sprinkles

Instructions

1. Preheat the oven to 375°F.
2. In a large mixing bowl combine the cupcake batter ingredients together, in order, and mix well to thoroughly combine.
3. Line or grease a standard 12-cup cupcake pan and measure about 1/4 cup of cupcake batter into the cupcake molds. You should have enough for 10-12 cupcakes.
4. Bake the cupcakes in the preheated oven for 18-20 minutes. Remove and allow to cool completely on a wire rack.
5. To make the frosting, combine the softened cream cheese and butter in a stand mixer or a large bowl if you only have a hand mixer. Beat the cream cheese and butter together until combined.
6. Slowly add in the vanilla and powdered sweetener, whipping the frosting together until fully combined.
7. Place the finished frosting in a pastry gun and frost the cooled cupcakes as desired.
8. Top the cupcakes with unsweetened shredded coconut and natural sprinkles.
9. Store the completed cupcakes in an airtight container in the fridge.

Nutrition

• Serving Size: 1

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Whether you’re making these gluten-free carrot cake cupcakes for a yummy Easter dessert or just to celebrate the Spring season, carrot cake is 100% a year-round delight! Birthday-worthy, random Tuesday in September worthy…you know, carrot cake, especially in cupcake form, you perfect for any occasion! I mean, it’s the healthiest cake out there…right?

More gluten-free vegan cupcakes:

Classic Vanilla Cupcakes

Classic Chocolate Cupcakes

Copycat Hostess Cupcakes

Strawberry Shortcake Cupcakes

So tell me:

+ What are your favorite carrot cake add-ins? Are you #TeamCreamCheeseFrosting?

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