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Healthyish Carrot Cake Cupcakes with Greek Yogurt Glaze

These Healthyish Carrot Cake Cupcakes with Greek Yogurt Glaze are gluten-free, (mostly) dairy and refined sugar free, and also friggin' DELICIOUS.
Course Dessert, Sweet Thangs
Cuisine American
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings 12 cupcakes
Author Brewing Happiness


  • 1/3 cup coconut oil
  • 2/3 cup non dairy milk
  • 3/4 cup maple syrup
  • 4 eggs
  • 1 cup finely grated carrots about 2-3 large carrots*
  • 1/2 cup raisins
  • 1 teaspoon vanilla extract
  • 2/3 cup coconut flour
  • 3/4 cup almond flour
  • 1 tablespoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Greek Yogurt Glaze

  • 1 1/2 cups powdered sugar
  • 3 tablespoons greek yogurt
  • 1 teaspoon water
  • 1/2 teaspoon vanilla extract
  • pinch of salt


  1. Preheat oven to 350. Grease a muffin tin, or grease paper liners in a muffin tin, and set aside.
  2. In a small bowl or pot combine and heat coconut oil and non dairy milk, until the coconut oil is melted.
  3. Add the melted coconut oil and non dairy milk to a large bowl along with your maple syrup, eggs, grated carrots, raisins, and vanilla extract. Whisk until combined.
  4. Add in dry ingredients to your bowl (ie. coconut flour, almond flour, cinnamon, baking soda, and salt). Whisk until combined.
  5. Pour your batter into a greased muffin tin. Bake for 24-26 minutes.
  6. Meanwhile, whisk together powdered sugar, greek yogurt, water, vanilla extract, and salt. Refrigerate the icing until the cupcakes are cooled.
  7. Allow your cupcakes to cool in the muffin tin. Once cooled, drizzle with greek yogurt glaze.
  8. EAT UP.

Recipe Notes

* I highly suggest throwing 2-3 large carrots into a blender or food processor and pulsing until it is finely grated in order to avoid using a cheese grater. It's a much faster and easier method!

**This recipe was adapted from The Unrefined Kitchen Vanilla Cupcakes.