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    Home » Cakes

    Gluten Free Carrot Cake Cupcakes

    Published: Feb 3, 2023 · Modified: Mar 29, 2023 by Tiffany · This post may contain affiliate links · 6 Comments.

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    My son is absolutely crazy about anything carrot cake, so you know these gluten free carrot cake cupcakes are good if he gives his seal of approval. While you can make my regular 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!

    Gluten free carrot cake cupcakes decorated with cream cheese frosting and chopped walnuts.

    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.

    Jump to:
    • Why you'll love this recipe
    • Ingredient Notes
    • Substitutions & Variations
    • Instructions
    • Storage
    • FAQ
    • Carrot cake every day! 🙂
    • Gluten Free Carrot Cake Cupcakes

    Why you'll love this recipe

    • It is easy to make in just one bowl.
    • It's gluten free and dairy free.
    • Its a small batch that only makes 6 cupcakes.

    Ingredient Notes

    Ingredients for a small batch of carrot cake cupcakes on a white table.
    • Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill flour in my 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 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.
    • Carrots - Make sure to freshly grate your carrots for this recipe. 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 an egg free version of this recipe, 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.

    Instructions

    These cupcakes mix up all in one bowl. I do recommend using an electric mixer to whip some air into the eggs since there is no butter to cream.

    Flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg combined in a small white bowl.

    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.

    Brown sugar and egg being beaten together with a handheld mixer.

    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.

    Partially mixed carrot cake batter in a large white bowl.

    STEP 3: With the mixer turned to low speed, slowly pour the oil in at the edge of the bowl. Mix until it is evenly combined.

    Flour being mixed into the carrot cake batter.

    STEP 4: Add the vanilla, followed by the flour mixture. Mix on low speed until the dry ingredients are just incorporated.

    Shredded carrots being added to a large bowl of cake batter.

    STEP 5: Add the applesauce and shredded carrots to the cake batter. Fold them in with a spatula.

    Carrot cake batter ready to bake.

    STEP 6: Once the carrots are evenly mixed in, portion the 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.

    Carrot cake cupcake cut in half and laying on a wooden cutting board.

    Storage

    Store any leftover cupcakes in the refrigerator in an air tight 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.

    FAQ

    Why do you use oil instead of butter in carrot cake?

    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.

    What is the secret to fluffy cupcakes?

    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.

    Carrot cake every day! 🙂

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    If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

    Closeup of a gluten free carrot cake cupcake topped with cream cheese frosting.

    Gluten Free Carrot Cake Cupcakes

    This small batch gluten free carrot cake cupcake recipe makes just 6 cupcakes which is perfect for a small family.
    Author: Tiffany
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 22 minutes
    Cooling Time: 1 hour
    Total Time: 1 hour 42 minutes
    Servings: 6
    Calories: 309kcal

    Ingredients

    • 9 Tablespoons Gluten Free 1-to-1 Flour Blend 83 grams, Bob's Red Mill
    • ½ teaspoon Baking Powder
    • ⅛ teaspoon Baking Soda
    • ½ teaspoon Cinnamon
    • ¼ teaspoon Ginger
    • pinch Nutmeg
    • ⅛ teaspoon Salt
    • ¼ Cup 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
    • 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 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

    Notes

    STORAGE: Store any leftover cupcakes in the refrigerator in an air tight container for up to 4 days. Because of the cream cheese in the frosting, these cupcakes must be refrigerated.
    Calories: 309kcal | Carbohydrates: 40g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 209mg | Potassium: 86mg | Fiber: 2g | Sugar: 30g | Vitamin A: 2092IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    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.

    Reader Interactions

    Comments

    1. Allison B Sparks says

      February 08, 2023 at 8:54 pm

      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.

      Reply
      • Tiffany says

        February 08, 2023 at 9:15 pm

        I'm so happy to hear you find it helpful. I love it too! 🙂

        Reply
    2. Cindy says

      February 06, 2023 at 12:28 pm

      Have your tried adding pineapple and/or nuts to the batter?

      Reply
      • Tiffany says

        February 06, 2023 at 3:15 pm

        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.

        Reply
    3. Rita says

      February 04, 2023 at 8:06 am

      My husband is gluten free, diabetic, &
      Lactose can I ommit the sugar?b

      Reply
      • Tiffany says

        February 04, 2023 at 8:25 am

        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.

        Reply

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    Hi, I'm Tiffany. I strive to make gluten free dishes that are not just good enough, but better than their gluten counterparts. Living without gluten doesn't need to mean living without yum. You'll find all sorts of recipes from easy complex and something to soothe every sweet tooth.

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