418These Healthier Carrot Cake Cupcakes are gluten-free, naturally sweetened and have everything you want in homemade carrot cake cupcakes. Topped with maple sweetened cream cheese frosting. They’re perfect to make for Easter, Mother’s Day, brunch, showers or just to treat yourself! This recipe is an absolute hit at our house!
These Healthier Carrot Cake Cupcakes are gluten-free, naturally sweetened and have everything you want in homemade carrot cake cupcakes. Topped with maple sweetened cream cheese frosting. They’re perfect to make for Easter, Mother’s Day, brunch, showers or just to treat yourself! This recipe is an absolute hit at our house! 
My husbands favorite dessert is a traditional carrot cake and he asks for it pretty much for every occasion! I decided to come up with a bit healthier alternative that we can enjoy more often at our house and let me tell you, these easy carrot cupcakes are incredible. They’re insanely moist, fluffy, perfectly sweet and you will truly never be able to tell they’re better for you!
THE BEST HEALTHY CARROT CAKE CUPCAKES INGREDIENTS
Flours: Almond flour, tapioca flour (can be sub for arrowroot flour)
Sweetener: Coconut sugar, maple syrup
Oil: Avocado or extra virgin olive oil (however evoo will change the taste a little)
Spices: I like to keep it simple with cinnamon and pure vanilla extract!
Shredded carrots
Do you enjoy cupcakes but don’t love frostings with tons of powdered sugar? Same! These healthier carrot cake cupcakes are topped with a super delicious but low sugar, naturally sweetneed cream cheese frosting!
BEST HEALTHIER MAPLE FROSTING FOR CARROT CAKE CUPCAKES
Cream cheese
Butter
Maple syrup
Sea salt
Vanilla
these are all the ingredients you need to make the best ever cream cheese frosting!
I hope you love these healthier homemade carrot cake cupcakes! If you’re looking for a gluten free cake recipe, check out this healthy fresh strawberry cake. If you try the recipe yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.
PrintHealthier Carrot Cake Cupcakes with Cream Cheese Frosting
- Total Time: 35
- Yield: 12 1x
Description
These Healthier Carrot Cake Cupcakes are gluten-free, naturally sweetened and have everything you want in homemade carrot cake cupcakes. Topped with maple sweetened cream cheese frosting. They’re perfect to make for Easter, Mother’s Day, brunch, showers or just to treat yourself! This recipe is an absolute hit at our house!
Ingredients
Scale
2 cups almond flour
1/2 cup tapioca flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp sea salt
2 eggs
1/4 cup avocado oil
1/2 cup coconut sugar
1/4 cup maple syrup
1 1/2 cup shredded carrots
1 tsp pure vanilla extract
FROSTING
1 block (227g) cream cheese, softened
3 tbsp butter, softened
1/4 cup maple syrup
1 tsp pure vanilla extract
pinch of sea salt
Instructions
- Preheat oven to 350 degrees F and place 12 cupcake liners in a muffin tin.
- In a large bowl mix flours, soda, cinnamon and salt. In a separate bowl mix eggs, oil, sugar, maple syrup, carrots and vanilla. Add dry ingredients to wet and mix until just combined. Fill cupcake liners about 3/4 tall and bake for 25 minutes. Let cool on a cooling rack.
- Meanwhile, make the frosting. Beat cream cheese and butter with electrical mixer until creamy. Mix in maple syrup, vanilla and salt. Refrigerate until ready to frost.
- Prep Time: 10
- Cook Time: 25 minutes