Gluten Free Carrot Cake

When I was modelling, I would have to watch what I ate for obvious reasons however; each Friday I had to myself, I would head down to the most beautiful bakery in Sydney and order the most delicious gluten-free carrot cupcake with a cup of loose leaf chai tea. I’d sit in the window and watch the rain pour down and the people pass by, savouring every moment.

Upon reflection, I realised it was a time when our mobile phones would only take calls and as such, they were easy to ignore. I wonder if I had the same experience now, would it render the same memories? We are all so distracted by our phones now, I can’t remember having the same moment since. I wonder…

Anyway, ever since then, carrot cake has always been a favourite of mine. When I went gluten-free, I knew there had to be an option for carrot cake and as such, this gluten free carrot cup-cake was born.

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Carrot Cake - An Apple A Day

Gluten Free Carrot Cake

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  • Total Time: 45 minutes
  • Yield: 10 Cupcakes 1x


One of the most delicious gluten-free carrot cake recipes going around 🙂 


Units Scale
  • 3 large carrots, grated (300g)
  • 3 free-range eggs
  • 2 tsp. vanilla extract
  • 1/2 tsp. nutmeg
  • 2 tsp. cinnamon
  • 3 cups almond meal
  • 1/4 cup macadamia oil
  • 1/8 cup maple syrup
  • 1/2 cup medjool dates, seeds removed
  • 2 tsp. gluten free baking powder


  • 150 grams cream cheese
  • 50 grams grass-fed butter
  • 2 tbsp. malt syrup


  1. Preheat your oven to 160°C. Line a 12 x muffin tin with patty cases. 
  2. Combine carrot, eggs, vanilla, nutmeg, cinnamon, almond meal, macadamia oil, maple syrup, dates, walnuts and baking powder in a thermomix/food processor and process until well combined. 
  3. Divide mixture evenly amongst 12 patty cases and place in the
    oven for 25-30 minutes or until cooked through. Remove from the
    oven and allow to cool.
  4. To make frosting, beat cream cheese, butter, syrup and cinnamon with a electric beater until light and fluffy.  Spread cream cheese mixture over cooled cupcakes.


To top carrot cakes as pictured, I placed the cream cheese icing in a piping bag. 

These carrot cupcakes will keep well in the fridge if stored in an airtight container. The base also stores really well in the freezer.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert, Snack
  • Cuisine: Gluten Free

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Meet Alyse

I’m a qualified Nutritionist who believes an evidence-based approach to modern nutrition is severely under-rated. Patients are so often left in the dark when it comes to health-care and as a firm believer in the old saying “knowledge is power”, my ultimate goal is to provide my readers, students and patients with clear and actionable advice that ultimately helps you reach your full potential.