Carrot Coconut Cupcakes

September 10, 2014
Carrot Coconut Cupcakes - Gluten-free carrot & coconut cupcakes that are light & airy, not too sweet, and filled with wonderful spices

Do you have a favorite time of year?

Carrot Coconut Cupcakes-31

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The fall has always been mine, and this past weekend was the perfect reminder of why I love it so.  Clear blue skies, a hint of crispness in the air, and while a jacket wasn't required, you could sure see it from there.

We spent Sunday afternoon at the movies, afterward stopping for a picnic and a walk around the lake.

This summer we've purposed more picnics.  It's been fun to meet mid-day for lunch on campus or one of the many park benches though-out town.  I usually pack wraps, a few pieces of fruit, or muffins to eat. They're all things that can survive a couple of hours in my bag without looking horribly sad.

Carrot Coconut Cupcakes - Gluten-free carrot & coconut cupcakes that are light & airy, not too sweet, and filled with wonderful spices

I first made these cupcakes for our neighborhood's Labor Day get-together, stashing a few away in the freezer before we headed out.

Not only are they gluten-free, but packed with carrots, fruit, and spices.  Their texture is substantial and rich thanks to the coconut and hazelnuts.  Banana and maple syrup add natural sweetness.

Topping them off is a frosting made with greek-yogurt style cream cheese, honey, and a little bit of lime juice.  A sprinkle of chopped hazelnuts and they're simply irresistible.

Carrot Coconut Cupcakes - Gluten-free carrot & coconut cupcakes that are light & airy, not too sweet, and filled with wonderful spices

A quick word about almond flour, if you don't have some, it's simple to make at home by pulsing unsalted almonds in a food processor. Be careful not to over-do it though, if you process them too much you'll end up with almond butter



ps:  They make a great breakfast muffin if you leave off the frosting (don't forget to add a bit of protein on the side)

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~ Adapted from Mother Earth Living

Carrot Coconut Cupcakes


  • Cupcakes
  • ½ cup butter unsalted, at room temp
  • 4 Tbsp maple syrup (or liquid sweetener of your choice)
  • 1 tsp cardamom seeds, freshly ground
  • 1 ½ tsp cinnamon
  • 1 tsp allspice
  • ½ tsp vanilla extract
  • 1 ½ cup almond flour
  • ½ cup oat flour
  • ¾ cup unsweetened shredded coconut
  • 2 tsp baking powder
  • 1 ½ cups carrots, grated (~ 4 or 5)
  • 1 ripe banana, mashed
  • 4 egg whites (large or XL eggs)

  • Frosting
  • 8 oz cream cheese, at room temp
  • 3 Tbsp honey
  • 1 ½ tsp lime juice
  • ½ cup hazelnuts, chopped and toasted


  • Preheat the oven to 350° F
  • Prepare a 12-muffin tin with muffin cups or a thin layer of coconut oil (or butter)
  • In a small saucepan, over medium heat, melt the butter. Remove the pan from the heat and whisk in the liquid sweetener, ground cardamom, cinnamon, allspice, and vanilla. Set aside to cool
  • In a large bowl, whisk the flours, baking powder, and coconut.
  • Using a large wooden spoon (or your clean hands), mix in the shredded carrot and mashed banana until thoroughly incorporated. Add to the dry ingredients and stir to combine
  • Using an electric mixer, beat the egg whites until soft peaks form (~ 3-4 minutes)
  • Fold them into the flour and carrot mix and add the spice-infused butter and stir until smooth.
  • Spoon the batter into the muffin tins, filling each to about three-quarters full.
  • Bake for 25-30 minutes, or until golden.
  • In the meantime, make the frosting. Whisk together the cream cheese, honey, and lime juice in a small bowl.
  • Allow muffins to cool for 15 minutes on a wire rack.
  • When ready to eat, spoon each muffin with a tablespoon (or more) of the frosting and sprinkle it with chopped hazelnuts.
Serves: 12
Nutrition + Show
Calories 230
Total Fat 19g
Saturated Fat 7.1g
Carbohydrates 19g
Fiber 3.7g
Sugars 11g
Protein 7.3g
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  • Reply Heydave September 11, 2014 at 1:11 pm

    5 stars
    These were only amazing!

  • Reply Clean Eating Easter Recipes - My Natural Family March 27, 2015 at 5:50 pm

    […] 20. Carrot Coconut Cupcakes Recipe […]

  • Reply Ana De- Jesus July 3, 2017 at 6:50 pm

    I can see why you love fall. The changing of the seasons , transitional fashion and great TV. My favourite season is spring, thus the blog name! x

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