Gluten Free Carrot Cake Cupcakes that are easy to make and incredibly moist. They’re loaded with puréed carrots, shredded coconut, walnuts, and pineapple. These fly off the platter at parties! These are naturally dairy free and can be made with dairy free or regular cream cheese frosting.
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Carrot cake is such an under-rated cake when it comes to the cake world. It often gets outshined by chocolate cake, Funfetti cake, or even everyone’s favorite – yellow cake with chocolate frosting. But there’s something to be said for carrot cake, especially this gluten free carrot cake cupcake recipe.
This year, my husband wanted his favorite gluten free carrot cake for his birthday cake. Except a big carrot cake is just way too much for us to eat – it’s much better for a crowd (perfect for Easter). Instead, I halved that recipe (and tweaked the amount of walnuts) and then turned it into these gluten free carrot cake cupcakes. You guys, I’m incredibly pleased with the results! We also served them at my daughter’s birthday party and they were a hit.

As I mentioned, I tweaked the amount of walnuts called for in this recipe. A straight-half of the original recipe would have called for 3/4 cups of chopped walnuts. That’s the amount I used the first time I turned the carrot cake into cupcakes and I thought it was just a bit too much for cupcakes.
Half a cup of walnuts was a much better ratio, especially sin...