Maple Frosted Carrot Cake Cupcakes

by thebigleybasics

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Looking for a healthy, tasty, and easy fall themed dessert that is both kid and adult friendly? These lightly and fluffy carrot cake cupcakes with a sweet maple frosting are the perfect thing to make. They are vegan, gluten free, refined sugar free, and sugar free friendly. Plus, they’re packed full of nutrients and a great way to get your kids to eat their veggies!

How can I make this recipe sugar free?

This recipe calls for pure maple syrup as the sweetener, but it can be substituted with a sugar free flavored maple syrup like this one from Lakanto if needed. It’s made from monk fruit and is sugar free friendly.

carrot cake cupcakes close up

What ingredients do I need to make these carrot cake cupcakes?

You’ll need just a couple of simple ingredients to make these cupcakes. They include:

  • oat flour
  • flax or regular eggs
  • salt
  • baking powder
  • cinnamon, nutmeg, and ginger
  • dairy free milk
  • pure maple syrup
  • pure vanilla extract
  • olive oil
  • shredded carrots
  • cashew butter

What if I don’t have oat flour or I am allergic to oats?

No oat flour? No problem. You can easily make your own at home! To make homemade oat flour simply blend rolled/old fashioned oats in a high speed blender (or process in a food processor). Blend/process until a flour consistency is reached! If you are allergic to oats, you can try substituting the oat flour with rice flour. I haven’t tried this yet but rice flour is typically a great substitute for oat flour.

What if I don’t have cashew butter or I have a nut allergy?

You can definitely use a different nut or seed butter for the frosting if you don’t have cashew butter. Some other options include coconut butter, almond butter, sunflower seed butter, or sesame seed butter (tahini). I prefer cashew butter in this recipe but you can substitute it with another nut/seed butter if needed.

carrot cake cupcakes straight on shot

How do I store these cupcakes?

You will want to store the carrot cake cupcakes in a sealed container in the fridge for up to 5 days. For long term storage, you can freeze them for up to three months. To defrost them, simply remove them from the freezer and let them defrost overnight in the fridge.

How do I make these carrot cake cupcakes even healthier?

Adding probiotics to the frosting of this recipe will give these cupcakes an extra health boost. I added Florajen Kids probiotics to the frosting of this recipe to give these cupcakes a gut friendly health boost. Adding probiotics to food/drink is a great way to help children take their probiotics (and it is often easier than getting chicken to swallow supplements whole). I simply opened 12 Florajen Kids probiotic capsules and mixed the contents into the frosting and then iced the cupcakes as usual! You can’t even taste the probiotics (and your children won’t either!). If you do this, make sure to store the cupcakes in the fridge so the probiotics stay active!

Maple Frosted Carrot Cake Cupcakes

Serves: 12 Prep Time: Cook Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 review )


For the Cupcakes

  • 2 cups oat flour
  • 1/2 tsp salt
  • 3/4 tsp nutmeg
  • 3/4 tsp ginger
  • 1 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 2 flax or regular eggs
  • 1/3 cup dairy free milk
  • 1/2 cup pure maple syrup
  • 1/4 cup olive oil
  • 2 cups shredded carrots (about 3 large carrots)
  • 1 tsp pure vanilla extract

For the Frosting

  • 1/3 cup cashew butter
  • 3 TBS pure maple syrup
  • 1/8 tsp salt


  1. Preheat the oven to 350° and line 12 muffin tins with cupcake liners. Spray the liners gently with cooking spray (you can omit the cupcake liners if preferred and just spray the muffin tins).
  2. While the oven is preheating, whisk together all of the dry ingredients in a large bowl.
  3. Carefully add the wet ingredients to the dry ingredients one by one and stir them in until fully incorporated and the batter is smooth.
  4. Evenly distribute the cupcake batter between the 12 muffin tins and then place the cupcakes in the oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  5. After baking, remove the cupcakes from the oven and let them cool on the stovetop.
  6. While the cupcakes cool, prepare the frosting.
  7. In a small bowl mix together the frosting ingredients.
  8. One the cupcakes have cooled, lightly frost each cupcake with the prepared frosting. You can top the cupcakes with sprinkles or roll the tops in shredded coconut flakes or crushed walnuts like I did.
  9. Serve the cupcakes immediately or store in an airtight container in the fridge until serving.


Store leftovers in the fridge for up to 5 days.

Did You Make This Recipe?
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