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!
For the best cupcake recipes, check out my Gluten Free Cupcakes resource guide!!
This post originally was posted on my Grandma’s Gluten Free Recipes blog. I didn’t realize how time-consuming two blogs would be, and I finally merged my two blogs together. One of my favorite posts are these moist gluten free carrot cake cupcakes.
Carrot cake cupcakes are a type of cupcake that you can make all year long. Carrots are always available, and they add some healthy stuff into your dessert without tasting healthy.
Why we love gluten free cupcakes:
These cupcakes have a thick and creamy cream cheese frosting that tastes so good on these carrot cupcakes!! I ate two and will have to run an extra mile or two to lessen my guilt! :-).
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 Chocolate Cupcakes.
Don’t you wish you could take a bite out of this gluten free carrot cupcake?
If you love carrot cake, this delicious Gluten Free Carrot Layer Cake makes an incredible birthday cake! This cake is more light and fluffy and cake-like, where these cupcakes are a lot more nutrient dense.
Carrots are the Star
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.
How long do you bake carrot cupcakes?
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 to a cooling rack.
How to Make Cream Cheese Frosting
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!
Can you make this carrot cake recipe dairy-free?
You can definitely make this gluten free cupcake recipe dairy free. You can use a dairy-free cream cheese like Daiya or Kite Hill to make the frosting.
More Delicious Gluten Free Cupcake Recipes to Try:
- Gluten Free Lemon Curd Filled Cupcakes
- Gluten Free Mocha Cupcakes with Mocha Buttercream
- Gluten Free Vanilla Cupcakes
- Gluten Free Pumpkin Cupcakes
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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.
- 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
- 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.
Farberware Nonstick Bakeware 12-Cup Muffin Pan, Gray
Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 5 Pound
Big Tree Farms Organic Brown Coconut Sugar, Non-GMO, Gluten Free, Vegan, Fair Trade, Natural Sweetener, 5 Pound (Packaging May Vary)
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 394 Total Fat: 17g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 76mg Sodium: 181mg Carbohydrates: 56g Fiber: 2g Sugar: 41g Protein: 5g
More Yummy Gluten-Free Recipes to Try!