Carrot Cake Cupcakes with Whipped Coconut Cream

Carrot Cake Cupcakes with Whipped Coconut Cream

These cupcakes have range! Dress them up for a special occasion (e.g., a celebratory graduation brunch!) or enjoy them for breakfast. Fruits, vegetables, whole grains, and healthy fats; these treats have them all and they taste amazing.


  • 1 ½ c gluten free baking flour (I use Outrageous Baking gluten-free flour mix)

  • 1 c gluten free rolled oats

  • 1½ t baking powder

  • ½ t baking soda

  • ½ t salt

  • 3 t ground cinnamon

  • 2 eggs

  • ½ c melted coconut oil

  • 2 t vanilla

  • ½ c maple syrup

  • 1/3 c unsweetened applesauce

  • 2 c grated carrots (use freshly grated versus store bought to keep them moist)

  • ½ chopped walnuts

  • ½ c golden raisins


Preheat the oven to 350° and place parchment cupcake liners in your muffin tin. In a large mixing bowl, combine flour, oats, baking powder, baking soda, salt and cinnamon. In a small bowl, whisk together eggs, coconut oil, vanilla and maple syrup. Add applesauce and blend in. Mix the wet ingredients into the dry ingredients until combined. Fold in carrots, walnuts and raisins. Place a large spoonful of the mixture in each cupcake liner. Be sure and fill to the top. The mixture is very dense so maybe go above the cup rim. Bake for 25 minutes. Cool completely. Serve them as is or top with chilled coconut cream whipped topping using a piping bag. Refrigerate until you are ready to serve. Makes 12 large cupcakes.

TIP: You can easily make your own piping bag if you don’t have one at home. Here’s how!)