• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About +
    • About Emily
    • Contact
    • Work With Me
  • Lifestyle +
    • Dining Out
    • Travel
  • All Recipes
  • By Dish +
    • Appetizers
    • Biscuits, Bread + Muffins
    • Breakfast + Brunch
    • Cakes + Cupcakes
    • Chili, Soups + Stews
    • Cookies
    • Drinks
    • Main Dishes
    • Pasta
    • Salads
    • Side Dishes
    • Snacks
    • Sweet Treats
  • By Diet +
    • Dairy Free
    • Grain Free
    • Vegan
    • Vegetarian
  • Shop

Glutenless Apron logo

menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • ‣ By Dish
  • ‣ By Diet
  • Shop
  • Lifestyle
  • About Emily
  • ‣ Contact
  • ‣ Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Dish » Cakes + Cupcakes » Gluten Free Bird’s Nest Carrot Cake Cupcakes

    April 1, 2021 · by Emily Chave

    Gluten Free Bird’s Nest Carrot Cake Cupcakes

    Jump to Recipe

    What better way to celebrate Easter than with these gluten free bird’s nest carrot cake cupcakes! Made with deliciously moist carrot cake, topped with a perfectly tangy cream cheese frosting, toasted coconut, Mariani walnuts, and candy coated chocolate eggs. The perfect Easter treat that’s simple to make and incredibly delicious.

    Gluten Free Bird's Nest Carrot Cake Cupcakes

    These adorable cupcakes are made with an insanely moist carrot cake base that’s gluten free, naturally sweetened with applesauce and coconut sugar, and loaded with flavor. Filled with cozy spices and tons of texture from the freshly grated carrots, shredded coconut, and Mariani walnuts, these cupcakes will surely be added to your Easter menu year after year!


    Gluten Free Bird's Nest Carrot Cake Cupcakes

    What you’ll need to make these Gluten Free Bird’s Nest Carrot Cake Cupcakes

    (links below are the gluten free & celiac safe products I used in this recipe)

    • gluten free 1:1 flour
    • refined coconut oil
    • coconut sugar
    • unsweetened applesauce
    • pure vanilla extract
    • eggs
    • carrots
    • Mariani walnuts
    • shredded unsweetened coconut
    • cinnamon, nutmeg, ginger, + clove
    • baking powder + baking soda
    • fine sea salt
    • unsalted butter
    • cream cheese
    • powdered sugar
    • candy-coated mini eggs
    Gluten Free Bird's Nest Carrot Cake Cupcakes

    More delicious gluten free cake recipes you’re sure to love!

    • The Best Gluten Free Ultimate Chocolate Cake
    • Gluten Free Oreo Cookie Cheesecake
    • Gluten Free Banana Cake With Peanut Butter Cream Cheese Frosting

    If you make these Gluten Free Bird’s Nest Carrot Cake Cupcakes, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!


    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Gluten Free Bird's Nest Carrot Cake Cupcakes

    Gluten Free Bird’s Nest Carrot Cake Cupcakes

    • Author: Emily Chave
    • Yield: 12 Cupcakes
    • Diet: Gluten Free
    Pin Recipe
    Print Recipe

    Description

    What better way to celebrate Easter than with these gluten free bird’s nest carrot cake cupcakes! Made with deliciously moist carrot cake, topped with a perfectly tangy cream cheese frosting, toasted coconut, Mariani walnuts, and candy coated chocolate mini eggs. The perfect Easter treat that’s simple to make and incredibly delicious.


    Ingredients

    (links below are the gluten free & celiac safe products I used in this recipe)

    cupcakes

    • 1 ½ cups gluten free 1:1 flour
    • 1 teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon ginger
    • ⅛ teaspoon clove
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon fine sea salt
    • ½ cup refined coconut oil, melted
    • 1 cup coconut sugar
    • ¼ cup unsweetened applesauce
    • 1 teaspoon pure vanilla extract
    • 3 eggs, room temperature
    • 2 cups freshly grated carrots (medium grate)
    • ½ cup chopped Mariani walnuts
    • ¼ cup shredded unsweetened coconut

    cream cheese frosting

    • ¼ cup unsalted butter, room temperature
    • 4 ounces cream cheese, softened
    • 1 ½ cups powdered sugar
    • ¾ teaspoon pure vanilla extract
    • pinch of fine sea salt

    decoration

    • ⅓ cup shredded unsweetened coconut
    • ⅓ cup finely chopped Mariani walnuts
    • 42 Easter candy coated mini eggs

    Instructions

    step 1

    Preheat oven to 350 degrees. Line a muffin pan with paper liners. Set aside.

    step 2

    In a medium bowl, whisk together gluten free 1:1 flour, cinnamon, nutmeg, ginger, clove, baking powder, baking soda, and salt. 

    step 3

    In the bowl of a stand mixer fitted with the paddle attachment, combine the melted coconut oil and coconut sugar. Beat on medium speed for one minute. Scrape down the sides and bottom of the bowl. Add the applesauce and vanilla extract, mix to combine. 

    step 4

    With the mixer on medium speed, add the eggs, one at a time, mixing until just incorporated between each addition. Scrape down the sides and bottom of the bowl, then mix on medium speed for 1 minute.

    step 5

    With the mixer on low speed, add the flour mixture, mix until combined. Fold in the carrots, walnuts, and shredded coconut.

    step 6

    Divide batter evenly into muffin liners. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.

    step 7

    Allow cupcakes to cool in muffin pan for 5 minutes then transfer to a wire rack to cool completely. 

    step 8

    While the cupcakes are cooling, toast the coconut and walnuts. Place a large skillet over medium-low heat and add shredded coconut. Stir frequently, until the coconut is fragrant and golden brown, about 5 minutes. Remove from heat and place in a small bowl. Repeat with the walnuts. Set aside.

    step 9

    Make the cream cheese frosting. Using a hand mixer, beat the butter and cream cheese on medium speed until smooth. Add the powdered sugar, vanilla extract, and salt. Beat until completely smooth and creamy, about 1 to 2 minutes.

    step 10

    Using a butter knife, frost each cupcake with cream cheese frosting. Sprinkle toasted coconut and walnuts over the top. Place 3 Easter candy-coated mini eggs in the center.


    DID YOU MAKE THIS RECIPE?

    Snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to featured!

    * some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi! I’m Emily

    Welcome to Glutenless Apron!

    If you’re a fan of cooking, baking, and eating delicious gluten free food, you’ve come to the right place!

    Here you will find the most incredibly tasty gluten free and celiac safe recipes that everyone will love.

    CLICK HERE TO LEARN MORE!

    let’s make it official!

    sign up to receive recipes + exclusive content delivered right to your inbox

    search the blog

    Let's Connect!


    Featured in


    Popular Posts


    • Gluten Free Oat Flour Carrot Cake Banana Bread With Cream Cheese Frosting
      Gluten Free Oat Flour Carrot Cake Banana Bread With Cream Cheese Frosting
    • The Best Gluten Free Ultimate Chocolate Cake
      The Best Gluten Free Ultimate Chocolate Cake
    • Gluten Free Spanish Almond Cookies (Polvorones de Almendra)
      Gluten Free Spanish Almond Cookies (Polvorones de Almendra)
    • Oreo Cookie Cheesecake
      Gluten Free Oreo Cookie Cheesecake
    • Greek Yogurt Banana Blender Waffles
      Gluten Free Greek Yogurt Banana Waffles
    • Quick No Yeast Sticky Pecan Cinnamon Rolls
      Gluten Free Quick No Yeast Sticky Pecan Cinnamon Rolls
    • Italian Sausage & Goat Cheese Skillet Lasagna
      Gluten Free Italian Sausage & Goat Cheese Skillet Lasagna
    • Greek Yogurt Buttermilk Drop Biscuits
      Gluten Free Greek Yogurt Buttermilk Drop Biscuits
    • Healthier Gluten Free Bakery Style Blueberry Muffins
      Healthier Gluten Free Bakery Style Blueberry Muffins
    • Gluten Free Artisan Bread Loaf
      Gluten Free Artisan Bread

    Footer

    ↑ back to top

    Info

    • About Emily
    • Contact
    • Work With Me

    Browse

    • Recipes
    • Lifestyle
    • Shop

    Privacy Policy

    Copyright © 2022 Glutenless Apron