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Coconut Flour Carrot Cupcakes with Cream Cheese Frosting

January 31, 2012 · Kelly Bejelly · 19 Comments

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Last Updated on December 6, 2020

Looking for a healthy carrot cake recipe using coconut flour? These light and moist cupcakes are topped with a sweet cream cheese frosting.

Paleo Carrot Cake using Coconut Flour

Carrot Cake is my favorite cake hands down so it’s no surprise that it was my first gluten-free recipe.  My mother only bought vanilla cake or chocolate cake mixes so I can remember clearly the first time I had it.  I was living in Australia and attending the birthday of a friend who turning the old age of 6.

In my family, food comes first,  so I checked out the cake early on and saw that it was a strange gold color with specks of orange.    Little did I know that by the end of the party I would be a carrot cake convert and want it for my birthday every year.  You can easily turn these coconut flour carrot cupcakes into a cake but you will want to double the recipe.  I personally don’t want another pan to clean!

Paleo Carrot Cupcakes using Coconut Flour

I hope that you enjoy it!

Continue to Content
Paleo Carrot Cake using Coconut Flour
Yield: 12

Coconut Flour Carrot Cake with Cream Cheese Frosting

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

cake

  • 1/2 cup coconut flour, sifted
  • 5 eggs
  • 1/3 cup coconut oil
  • 1 teaspoon vanilla extract
  • 3 Tablespoons honey
  • 1 Tablespoons pumpkin pie spice
  • 1 cup  applesauce
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 large carrots, peeled and finely shredded
  • 1/3 cup raisins

frosting

  • 8 oz package of cream cheese, softened
  • 3 Tablespoons maple syrup
  • 1 Tablespoon lemon juice

Instructions

  1. In a large bowl mix together the eggs, ghee, vanilla, honey and applesauce until completely blended with an electric beater
  2. Next add the baking soda, baking powder, pumpkin pie spice and sifted coconut flour into the wet ingredients.
  3. Mix until fully blended.
  4. Last but not the least add the grated carrots and raisins and mix with a spoon.
  5. Pour your batter in to 12 cupcake tins and bake in the oven at 350 degrees for 20 minutes or until a toothpick inserted into the cupcake comes out clean.
  6. For the frosting, add the cream cheese, maple syrup and lemon to a blow and with a hand mixer blend together all the ingredients until smooth.
  7. Apply to the cooled carrot cake cupcakes.
  8. Enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kelly Bejelly
In my family, food comes first,  so I checked out the cake early on and saw that it was a strange gold color with specks of orange.    Little did I know that by the end of the party I would be a carrot cake convert and want it for my birthday every year.  You can easily turn these coconut flour carrot cupcakes into a cake but you will want to double the recipe.  I personally don't want another pan to clean!

© 2011-2012, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

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About Kelly Bejelly

Kelly Bejelly is a Bestselling Cookbook Author who loves recreating recipes and making them Gluten-free!

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Comments

  1. Wendy says

    March 16, 2012 at 8:44 pm

    Hey! Thx for the coconut flour recipe! I won a free bag of coconut flour several months ago and had no clue what to do with it. lol Couldn’t find any recipes online. Go figure. My son’s on a gluten free diet, and I’m sure he’ll love this!
    ~Wendy

    Reply
    • Bejelly says

      March 16, 2012 at 8:53 pm

      You’re welcome Wendy. It’s a really yummy recipe and pretty low in sugar.

      Reply
  2. Stefani says

    June 6, 2012 at 11:04 am

    I want to try your recipe!

    Reply
  3. LisaP says

    June 12, 2012 at 6:06 pm

    This recipe is great. My 6 yer old was just diagnosed with a wheat sensitivity and I stumbled upon your recipe. Just made the cupcakes tonight. So good! My son likes them without icing. Thanks for sharing!

    Reply
    • Bejelly says

      June 12, 2012 at 6:12 pm

      I’m so happy that you enjoyed them!

      Reply
  4. MomStart (Ashley) says

    June 12, 2012 at 6:46 pm

    Mmmm… carrot cake is my favorite! This looks so yummy!

    Reply
  5. debra pearlstein says

    June 12, 2012 at 8:54 pm

    I’d love to try this. It looks delicious.

    Reply
  6. Courtney says

    June 30, 2012 at 2:58 pm

    My paleo friend would so thank me for these! 🙂

    Reply
  7. Zipporah Sandler says

    July 4, 2012 at 5:32 pm

    Yum, we’re a carrot cake FAMILY. All of us love it.

    Reply
  8. Colleen says

    July 10, 2012 at 7:13 pm

    Oh yum these look good

    Reply
  9. Theresa says

    August 14, 2012 at 10:42 pm

    I need to try these! They look amazing!

    Reply
  10. Meredith says

    September 30, 2013 at 2:17 pm

    Any idea how to effectively substitute that much egg?! I usually use apple sauce but last time with a different carrot cake recipe and all it did was make breadcrumbs! I know I can use chia seeds or the no egg but anyone tried it and how much? Should the cake consistency be a bit runny and sticking together rather than bread crumbs?! Thanks for any advice, guidance or help!

    Reply
    • Kelly Bejelly says

      September 30, 2013 at 3:02 pm

      Hun, I have never made this recipe without eggs. I did a quick google search and found this = http://happyherbivore.com/2011/09/replacing-eggs-baking-vegan/. There’s a comment by Debbie that other readers found helpful.

      Reply
  11. HP says

    December 9, 2014 at 2:04 am

    Thanks for this recipe…for some reason (most likely user problem), my muffins came out very wet…. is this how it is supposed to be?

    Reply
    • Kelly Bejelly says

      December 9, 2014 at 7:52 pm

      Strange. Perhaps up the cook time to 30 mintues?

      Reply
  12. Roki says

    April 25, 2015 at 9:06 pm

    My SO has gluten sensitivity and recently said “I miss carrot cake :(” So I embarked on an exhaustive internet search and found these beauties! he LOVED them….thank you for the post! It’s nice to make things he enjoys since his medical condition has sucked the joy out of much of his diet.. They do come out a bit wet, but I just flip them over in the same cupcake tin and put them back in the oven for a few minutes with the over off (after cooling them a bit) and that dries them up. nicely

    Reply
    • Kelly Bejelly says

      April 25, 2015 at 9:34 pm

      I’m so glad he enjoyed them Roki and great tip!

      Reply
  13. Diane Thiel says

    January 21, 2019 at 5:31 pm

    Can the cupcakes be frozen as well as the frosting separately please. I also assume the ghee mentioned should be the coconut oil. Thank you so much. I am going to add some finely chopped pineapple with the raised and carrots
    Diane

    Reply
    • Kelly Bejelly says

      February 26, 2019 at 9:28 am

      Yes, that would work Diane.

      Reply

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Hi! I'm Kelly. I've been cooking and creating recipes at A Girl Worth Saving for the last 9 years. I focus on simple, healthy recipes that everyone will love. Read More…

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