Gluten-Free Carrot Cake Cupcakes Recipe

Looking for a fabulous springtime recipe? This gluten-free carrot cake cupcakes is perfect for you!

I don’t know about you, but I LOVE carrot cake. I’m not going to admit that at least half the reason is the cream cheese icing on top, but that definitely doesn’t hurt.

And it’s definitely not just about cream cheese icing. It’s the soft, fluffy texture, the moistness of carrots, the flavor of cinnamon. It’s just really good.

Now, I have to be honest, I’m not one of those who likes to add raising or pineapple to my carrot cake, so you won’t find that here. But if you like nuts in yours, those are a cinch to add.

But that’s okay! We can still view this as a dessert with redeeming health benefits without the raisins – it’s got carrots in it after all.

Ingredients for Gluten-Free Carrot Cake Cupcakes

• Gluten-free all purpose flour blend. I use my own homemade version, or King Arthur’s gluten-free baking mix.
• Baking soda – as a leavening agent
• Salt – also leavening, and flavor
• Cinnamon
• Ginger
• Nutmeg – all for flavor
• Eggs – These add protein and fat to the cupcakes, which add moisture, and structure to your cupcakes
• Oil – I use light tasting olive oil. This adds moisture to the muffin, and it critical for texture
• Granulated sugar – For flavor of course, as well as moisture content
• Vanilla extract – for flavor
• Carrots – for flavor and moisture content

Options for Icing

I’ve included a recipe for cream cheese frosting.

The ingredients for this are:

• Cream cheese
• Butter
• Vanilla
• Powdered sugar

Cream cheese icing goes very well with the spices and flavors in carrot cake, but not everyone is a fan, so another good option is Italian Meringue buttercream, classic American buttercream, or Maple buttercream (maple cream cheese icing is also divine if you are a fan of cream cheese!)

Gluten-Free Flour options

The flour blends for this recipe are very flexible. You could even use Bob’s Red Mill Paleo flour blend.

As I mentioned above, I use my own blend of cornstarch, rice flour, and corn or sorghum flour, or I buy King Arthur’s gluten free baking blend, since it’s good quality, and easily available to me.

Other good gluten-free flours are Pamela’s gluten-free baking mix, and Jule’s Gluten-free. I’ve also heard that Better Batter and Cup4Cup are the best, but I get sticker shock every time I see them, and have never tried them personally.

Different Add ins

If you like raisins and pineapple in your carrot cake, I can partially help you.

For raisins, marinate about a cup of them in the eggs for 15-30 minutes to soften before adding the eggs to the batter.

For pineapple, adding canned, crushed pineapple will change the texture of the batter, I if you want that in your cupcakes, I recommend finding a recipe that includes it.

For nuts, that’s easy! Add about 1 – 1 1/2 cups of chopped walnuts or pecans as you add the shredded carrots.

How to Make Gluten Free Carrot Cupcakes

1. Preheat oven to 350º
2. Combine dry ingredient in a smaller mixing bowl
3. In a large mixing bowl, whisk eggs, brown sugar, and vanilla together for about 3 minutes, until they lighten up
   
4. Stir in dry ingredients until moistened
5. Stir in shredded carrots, and chopped pecans if using, until fully combined
6. Grease a muffin tin, or line it with cupcake liners
7. Divide batter between 12 prepared cupcake tins
   
8. Bake in center of oven for 20-22 minutes, until a toothpick inserted into the center comes out clean
9. Remove from oven, and let cool for 5-10 minutes, remove cupcakes from pan, and let finish cooling on a wire rack.
   
10. Let cool completely before icing
11. To make icing, Beat room temperature cream cheese, butter, and vanilla together until smooth
    
12. Gradually add powdered sugar, and continue beating until smooth
    
13. Pipe or spread onto cooled cupcakes.
14. Serve as desired

How to store gluten-free carrot cupcakes

store for 1-2 days in a cool room (cool enough that the icing doesn’t melt)

Store up to five days in an airtight container in the refrigerator. Note: If your gluten-free flour blend contains guar or xanthan gum, or flax, refrigeration may make the texture of the cupcakes turn a bit gummy.

More Gluten-Free cupcakes to try:

• Coconut flour cupcakes
• Gluten-Free chocolate cupcakes
• Glulten-free banana cupcakes
• Coconut flour chocolate cupcakes
• Gluten-Free carrot muffins

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