If you love carrot cake, you are going to love this recipe for gluten-free carrot cake cupcakes!
These cupcakes have a homemade cream cheese frosting that is as good as your grandma’s!
First and foremost, I owe you all a huge apology. It has been forever since I posted a recipe to this blog. When I had the idea to convert my family’s recipes to gluten-free, I didn’t realize how time-consuming it is to have two blogs.
My regular blog takes a lot of time, but I will try to get more recipes converted for this site too. Here are a couple of my favorite cupcake recipes on Fearless Dining for you to also try: Gluten-Free Lemon Cupcakes with a Lemonade Drizzle and these Gluten-Free Eggnog Cupcakes.
I hope you like these gluten-free carrot cupcakes as much as we do. The thick and creamy cream cheese frosting is so good on these cupcakes!! I ate two and will have to run an extra mile or two to lessen my guilt! :-).
Don’t you wish you could take a bite out of this gluten-free carrot cupcake?
The hero of this recipe is the big bunch of organic carrots I found at our farmer’s market this week. I love when they have those big plumes of carrot greens on top. Their freshness really shows through in this recipe.
This recipe is pretty healthy, well, if you don’t count the cream cheese frosting. You can easily make them healthier if you like. We have made this recipe for years and I have adapted these for many different occasions.
Substitutions for this cupcake recipe:
- Add 2 tablespoons of ground flaxseed meal.
- Add 1-2 tablespoons of chia seeds. (*Note this will make your cupcakes a bit more dense as these make the cupcakes hold more moisture.)
- Add more almond flour (1 cup gluten-free flour blend to 1 cup almond flour). You may need to reduce the liquids to 2/3 cup almond milk and 1/4 cup coconut oil.
- Add nuts like walnuts or pecans.
As you can see, this cupcake is super moist. (I added chia seeds!) I also grated my carrot pretty thickly. I wasn’t trying to hide veggies from my kids, so I just used the larger-sized grater section.
You can also add different seasonings to this recipe. I have made this gluten-free carrot cake cupcake recipe with added cardamom. (I omitted the nutmeg and allspice when I added cardamom.)
How to make gluten-free carrot cake cupcakes:
Add all of your dry ingredients into a large bowl. Whisk to blend. Add in your wet ingredients and shredded carrots. Mix well.
After mixing the ingredients, you will have a semi-thick gluten-free carrot cake batter, like in the picture.
Place paper liners into a muffin tin and fill each cup with the cupcake batter. Bake at 350 degrees for 20-25 minutes until done. Remove the cupcakes onto a cooling rack.
Make the frosting by adding the cream cheese, powdered sugar, vanilla, and butter to a mixer. Mix until the frosting is fluffy. Add it to a pastry bag and squeeze the frosting onto each cupcake. Sprinkle with unsweetened shredded coconut and enjoy!
(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)
Things You Need To Make This Recipe:
- My favorite gluten-free flour blend. If your blend doesn’t contain xanthan gum, don’t forget to add a teaspoon!
- A great muffin tin.
An easy gluten-free carrot cake cupcake recipe with a cream cheese frosting.
- 1 1/2 cups gluten free flour blend
- 1/2 cup almond milk
- 1 1/2 cups shredded carrot
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoon cinnamon
- 1 1/4 cups coconut sugar
- 3 large eggs
- 3/4 cup almond milk
- 1/4 cup coconut oil
- 3 ounces apple sauce
- 3 tablespoons chia seeds
- 8 ounces softened cream cheese (frosting)
- 1/4 cup softened butter (frosting)
- 1 teaspoon vanilla (frosting)
- 2 cups powdered sugar (frosting)
Preheat the oven to 350 degrees.
In a large bowl, add all of the dry ingredients and whisk to blend.
Grate carrots with a grater, or a food processor.
Add wet ingredients to a bowl. Mix well then add carrots and mix to blend.
Pour the wet ingredients into the dry ingredients and mix.
Add paper cupcake liners to a muffin tin and fill each 3/4 with the cake batter.
Bake for 20-25 minutes.
Remove from the oven and take cupcakes out of the muffin tin. Put them on a cooling rack and allow them to cool all of the way.
In a mixer, add all frosting ingredients and mix until fluffy.
Put the frosting into a frosting bag and squeeze the frosting out onto each cupcake.
*Optional: sprinkle coconut on top of each cupcake.
More Yummy Gluten-Free Recipes to Try!