Step 1

Preheat oven to 350 degrees and line 20 muffin cups with paper liners or spray with non-stick spray.

Step 2

If making your own carrot purée, see notes and make that first and let them cool.

Step 3

In a large bowl, whisk together the gluten free flour, granulated sugar, salt, baking soda, and cinnamon. Stir in the chopped walnuts.

Step 4

In a medium bowl, whisk together the puréed carrots, eggs, oil, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded coconut and crushed pineapple.

Step 5

Let the batter sit/rest for 5 minutes.

Step 6

Scoop the batter into the 20 prepared cupcake tins. Bake at 350 degrees for 20-22 minutes.

Step 7

Cool completely on a wire rack before frosting with cream cheese frosting.

Step 8

Add the cream cheese and butter to a bowl of a stand mixer fitted with the paddle attachment. Beat together until smooth, about 1 minute.

Step 9

Add the powdered sugar and mix on the lowest speed until the sugar is incorporated. Add the vanilla and lemon juice and mix an additional 30 seconds to 1 minute until the frosting is smooth and creamy.

Step 10

Frost the cupcakes when they are completely cooled.