Carrot Cake Cupcakes

gluten free & dairy free!

Carrot Cake Cupcakes


6 cupcakes


Gluten Free & Dairy Free


1 hour  42 minutes



This small batch gluten free carrot cake cupcake recipe makes just 6 cupcakes which is perfect for a small family.


Preheat oven to 375°F, and line a muffin tin with 6 paper cups. Combine the gluten free flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a small bowl. Mix well and set aside.

Step 1

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.

Step 2

With the mixer on, slowly pour the oil in at the edge of the bowl. Mix until combined.

Step 3

Add the vanilla followed by the flour mixture. Mix on the lowest speed until the dry ingredients are just incorporated.

Step 4

Add the applesauce and grated carrots. Stir together with a spatula until evenly mixed in.

Step 5

Portion the batter into 6 cups. Bake for 21-23 minutes. Allow to cool completely before decorating.

Step 6

A perfect small-batch cupcake recipe!

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.

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