Insanely Delicious Carrot Cake Cupcakes

Gluten and dairy-free, here’s a delicious treat you can feel good about enjoying.

By: Rebecca Jacobs

Looking for a delicious treat that happens to be a springtime favorite? Look no further than carrot cake. Whether you’re looking for a tasty treat for weekend brunch or just want to whip up a yummy dessert (without tons of added sugar), these healthier carrot cake cupcakes are a must-try. 

We put together a recipe that’s not only delicious but it’s gluten, dairy, and soy-free — and while it may be healthier, it’s still full of all the carrot cake flavors we love. 

So, roll up your sleeves and get baking — these healthier carrot cake cupcakes do not disappoint. 

What Makes These Carrot Cake Cupcakes Healthier 

To add a healthier spin on the traditional carrot cake, we’ve taken a healthier spin by reducing the overall sugar content and replaced refined sugar with coconut sugar. These cupcakes are also made with gluten-free flour and dairy-free ingredients. 

Sugar Substitutes

Sugar Swap: Want to reduce the sugar content even more? You can cut the coconut sugar in half or replace it completely with a natural low-carb granulated sweetener like monk fruit. 

Low Sugar “Frosting”: In place of the oat milk whipped cream, try a dollop of unsweetened dairy-free yogurt or almond-based cream cheese for a low sugar take on frosting. 

Baking Hack 

Try adding the grated carrots to a blender or food processor and blend until finely chopped. This will make them easier to fold into the carrot cake batter. 

How to Make These Healthier Carrot Cake Cupcakes 

Makes: 10 cupcakes


  • 1 cup gluten-free all-purpose flour (we used Bob’s Red Mills 1:1 gluten-free flour
  • ¾ cup coconut sugar 
  • 2 ½ tsp baking powder
  • ½ tsp sea salt
  • 2 tsp ground cinnamon 
  • ¼ tsp ground nutmeg 
  • ½ tsp ground ginger 
  • 2 eggs 
  • ¼ cup unsweetened oat milk
  • 1 tsp pure vanilla extract
  • ⅓ cup coconut oil, melted 
  • 1 (5-ounce) single-serve container of vanilla dairy-free yogurt (we used So Delicious
  • 1 cup grated carrots 
  • Oat milk whipped cream for topping 


Step #1: Start by preheating the oven to 350 degrees F and line a muffin tin with muffin liners. 

Step #2: Add all the dry ingredients to a large mixing bowl and mix well. 

Step #3: In a separate bowl, whisk the eggs and add the oat milk, vanilla, melted coconut oil, and vanilla dairy-free yogurt. 

Step #4: Pour the wet mixture into the bowl with the dry ingredients and mix until clump-free.  

Step #5: Fold in the finely grated carrots. 

Step #6: Pour the batter into the lined muffin tins, filling ¾ of the way full. 

Step #7: Bake for 20-24 minutes or until a toothpick inserted into the center comes out clean. 

Step #8: Cool and enjoy with a dollop of oat milk whipped cream, almond-based cream cheese, or unsweetened dairy-free yogurt. 

How to Enjoy These Healthier Carrot Cake Cupcakes 

These carrot cake cupcakes make a delicious breakfast treat, a tasty addition to Sunday brunch, or just enjoyed as a healthier treat. Our favorite way to enjoy one? With a mug of tea. 

No matter how you enjoy these healthier carrot cake cupcakes, they are sure to be a hit!