My son is a total carrot cake lover, so you know these gluten free carrot cake cupcakes are good if he gives his seal of approval. These easy carrot cake cupcakes have everything you love - fresh carrots, warm spices and a generous swirl of cream cheese frosting.
While you can make my regular traditional carrot cake recipe into cupcakes, sometimes you don't want dozens of cupcakes in the house. This small batch recipe is perfect for when you just want a little something sweet!
If you are interested in more gluten-free cupcakes, check out my recipes for small batch chocolate cupcakes, perfect vanilla cupcakes, or my really fun rainbow tie dye cupcakes.
Ingredient Notes
These moist cupcakes use just a handful of simple ingredients, which should be available at any grocery store. The recipe is both gluten free and dairy free as written.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 gluten free flour in my cake recipes. You can use the flour blend of your choice, but ensure it contains xanthan gum or a similar binder. I haven't tested this recipe with any other flour blends, so your results may vary.
- Baking Powder & Baking Soda - Because carrot cake can be very dense, we are using two types of leavening agents to help with rise.
- Brown Sugar - I've used light brown sugar but you could substitute dark brown sugar if you prefer. Don't replace this with white sugar because the molasses in brown sugar is needed to react with the baking soda.
- Oil - I use olive oil in my recipes but any light flavored cooking oil, like vegetable oil or even coconut oil, will work fine.
- Unsweetened Applesauce - Applesauce is providing a little bit of moisture, natural sweetness, and reducing the amount of oil needed for the recipe.
- Shredded Carrots - Make sure to grate fresh carrots for this recipe. A box grater makes the shredding easy. The pre-shredded carrots from the grocery store tend to be dry and tougher which could affect the texture of the cake.
For the decoration you will need: vegan cream cheese, vegan butter, powdered sugar, vanilla, and chopped walnuts.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - There are no dairy ingredients in the cupcake portion of the recipe, so you can make that the same as instructed. For the frosting, use regular cream cheese and butter in place of the vegan version. The measurements will be the same.
- Make it Vegan / Egg Free - I have not tested this recipe with an egg replacer, but since it just calls for one egg I would suggest replacing that with a few more tablespoons of applesauce. The cupcakes will come out a little denser than the egg version but should still be delicious.
- Nut Free - The only nuts in the recipe are in the decoration, so those can easily be omitted for a nut free version.
How to Make Gluten-Free Carrot Cake Cupcakes
These cupcakes mix up all in one bowl in just a few simple steps. I do recommend using an electric mixer to whip some air into the eggs since there is no butter to cream.
STEP 1: Combine the gluten free flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg together in a small bowl. Mix well and set aside.
STEP 2: Add the brown sugar and egg to a large bowl. Beat with an electric mixer on medium speed for about 3 minutes until the egg has added some volume and the mixture has lightened in color.
STEP 3: With the mixer turned to low speed, slowly pour the oil in at the edge of the bowl. Then add the vanilla extract. Mix until it is evenly combined.
STEP 4: With your mixer on the lowest speed, slowly add the dry ingredients into the bowl with the wet ingredients. Mix just until the dry ingredients are incorporated.
STEP 5: Add the applesauce and shredded carrots to the cake batter. Fold them in with a spatula.
STEP 6: Once the carrots are evenly mixed in, portion the cupcake batter into 6 cupcake liners and bake.
Once the cupcakes have cooled, top them with dairy free cream cheese frosting and a sprinkling of walnuts.
Storage
Store any leftover cupcakes in the refrigerator in an airtight container for up to 4 days. Because of the cream cheese in the frosting, these cupcakes must be refrigerated.
These cupcakes can also be frozen for later. Place the cupcakes on a baking sheet in the freezer for about 1 hour or until the frosting has hardened. Then remove the cupcakes and wrap them individually in plastic wrap. Place the wrapped cupcakes inside of a freezer bag or container and put back in the freezer.
Bring to room temperature before serving.
Recipe FAQs
Oil helps a cake hold more moisture because of the emulsion created with the eggs. Also, because carrot cake has to be stored in the refrigerator it provides a better mouth feel when eating cold cake.
In this recipe it is the beating of the egg with the sugar that creates air bubbles that can expand thanks to the leavening agents.
More carrot cake recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Carrot Cake Cupcakes
Ingredients
- 9 Tablespoons Gluten Free 1-to-1 Flour Blend 83 grams, Bob's Red Mill
- ½ teaspoon Baking Powder
- ⅛ teaspoon Baking Soda
- ⅛ teaspoon Salt
- ½ teaspoon Cinnamon
- ¼ teaspoon Ginger
- pinch Nutmeg
- ¼ Cup Light Brown Sugar
- 1 Egg
- 2 Tablespoons Oil
- ½ teaspoon Vanilla
- 2 Tablespoons Unsweetened Applesauce
- ½ Cup Carrots grated
For the frosting
- 2 ounces Vegan Cream Cheese room temperature
- 3 Tablespoons Vegan Butter room temperature
- ½ teaspoon Vanilla
- 1 Cup Powdered Sugar softed
- ¼ Cup Walnuts finely chopped
Instructions
- Preheat the oven to 350 degrees. Line a 6-cup muffin tin with paper liners.
- Combine the gluten free flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a small bowl. Mix well and set aside.9 Tablespoons Gluten Free 1-to-1 Flour Blend, ½ teaspoon Baking Powder, ⅛ teaspoon Baking Soda, ½ teaspoon Cinnamon, ¼ teaspoon Ginger, pinch Nutmeg, ⅛ teaspoon Salt
- Add the brown sugar and egg to a mixing bowl. Use an electric mixer to beat them on medium speed for 3 minutes until the egg has increased in volume and the color is lighter.¼ Cup Light Brown Sugar, 1 Egg
- With the mixer on, slowly pour the oil in at the edge of the bowl. Mix until combined.2 Tablespoons Oil
- Add the vanilla followed by the flour mixture. Mix on the lowest speed until the dry ingredients are just incorporated. Scrape down the bowl.½ teaspoon Vanilla
- Add the applesauce and grated carrots. Stir together with a spatula until the carrots are evenly mixed in.2 Tablespoons Unsweetened Applesauce, ½ Cup Carrots
- Portion the cake batter into 6 cups. The cups should be around ½-2/3 full.
- Bake in the preheated oven for 21-23 minutes or until the tops spring back when gently poked.
- Remove from the oven and cool in the muffin tin for 10 minutes. Then remove to a wire rack to cool completely before decorating.
For the frosting
- Combine the vegan cream cheese and butter in a mixing bowl. Beat with an electric mixer until smooth and creamy.2 ounces Vegan Cream Cheese, 3 Tablespoons Vegan Butter
- Add the vanilla and powdered sugar. Start the mixer on the lowest speed and mix until the dry ingredients are incorporated. It will resemble a thick paste.½ teaspoon Vanilla, 1 Cup Powdered Sugar
- Turn the mixer to high speed and beat for 3-5 minutes until fluffy.
- Transfer the frosting to a piping bag and decorate the cupcakes. Sprinkle with the chopped walnuts, if using.¼ Cup Walnuts
Video
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Suzanne says
I’ve made these several times-you can’t even tell they’re gluten free! I was wondering if you could double or even triple the recipe?
Yes, you definitely can. If you take a look at my carrot cake (layer cake recipe), it will make about 24 cupcakes. It will save you from doing any math! 🙂
Natalie Booras says
Gorgeous photos! And I love that you give the option for an egg-free version. Carrot cake is my favorite dessert, and I can't wait to try these. Thanks for sharing.
Allison B Sparks says
I really appreciate how you print your recipes. So great not having to scroll back up to the top to see the amount needed for the ingredient. Brilliant, helpful idea.
I'm so happy to hear you find it helpful. I love it too! 🙂
Cindy says
Have your tried adding pineapple and/or nuts to the batter?
I do normally make mine with nuts. You could add about 2 Tablespoons of nuts to the batter and reduce the flour by 1 tablespoon. As for pineapple, I don't ever add any to my carrot cake. But I think it would work fine to replace the applesauce with crushed pineapple in the same amount.
Rita says
My husband is gluten free, diabetic, &
Lactose can I ommit the sugar?b
I wouldn't leave out the sugar completely, since it won't turn out right. You might be able to use a sugar substitute, but I haven't tested that.