Fluffy, Moist Carrot Cake Cupcakes (Gluten-Free)
With warm spices and shredded carrot, these gluten-free carrot cake cupcakes are moist, fluffy and delicious! Gluten-free flour mix tips included
King Arthur Gluten-Free Measure for Measure Flour
Gluten-Free Carrot Cake Cupcakes
room temp is best
vanilla extract or vanilla powder
2-3 large carrots
gluten-free flour blend*
omit if your flour blend contains it
or 2 tsp grated fresh ginger
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.
Top these cupcakes with my
pipeable cream cheese frosting
vanilla buttercream frosting
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
*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?
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how it was! Tag @chefjanetk on Instagram.