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gluten free carrot cake cupcakes with cream cheese frosting and carrot decoration on parchment line baking sheet. Orange and green piping bag, fresh carrots, cinnamon sticks, milk bottle in foreground and background. Stack of white plates with cupcake in back right.

Fluffy, Moist Carrot Cake Cupcakes (Gluten-Free)

Author: Janet Harlow
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
With warm spices and shredded carrot, these gluten-free carrot cake cupcakes are moist, fluffy and delicious! Gluten-free flour mix tips included
5 from 2 votes
Prep Time 25 mins
Cook Time 18 mins
Total Time 43 mins

Ingredients
  

Gluten-Free Carrot Cake Cupcakes

  • 2 eggs room temp is best
  • ½ c sugar
  • ½ c brown sugar
  • c oil
  • c unsweetened applesauce
  • 2 tsp vanilla extract or vanilla powder
  • 1⅓ c shredded carrot* 2-3 large carrots
  • 1⅓ c gluten-free flour blend*
  • tsp cinnamon
  • ¾ tsp xanthan gum omit if your flour blend contains it
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground ginger or 2 tsp grated fresh ginger
  • 1-2 pinches ground clove your preference

Instructions
 

  • Pre-heat the oven to 350°F. Line a muffin tin with paper liners.
  • This recipe can easily be mixed by hand.
  • In a small mixing bowl beat the eggs, sugars, oil, applesauce and vanilla until smooth.
  • In a large mixing bowl, whisk the dry ingredients together.
  • Add the wet ingredient mixture to the dry and stir until smooth.
  • Stir in the shredded carrot.
  • I highly recommend letting the batter sit for 10 minutes. This will help significantly with the cupcakes rising and holding the rise.
  • Heat the oven to 350°F and line your cupcake pans with paper liners.
  • Divide the batter evenly between the liners.
  • Bake 18-20 minutes. The cupcakes are done when the top is set and bounces back from a gentle tap.
  • Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
  • See above for a vegan cream cheese frosting recipe
  • I highly recommend taking these cupcakes to the next level by topping them with a cherry ginger compote.

Notes

*If using packaged shredded carrots chop them a little bit to get rid of long shreds. Chop before measuring.
*Omit the xanthan gum from the recipe if your flour blend already contains it.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.