Gluten Free Carrot Cake Cupcakes

5 from 1 vote

These fluffy Gluten Free Carrot Cake Cupcakes packed with wholesome ingredients and topped with homemade cream cheese frosting are perfect for Easter celebrations.

If you like easy dessert recipes, you'll love these gluten free brownies, easy apple cider cupcakes, gluten free lemon drizzle cake, creamy gluten free cheesecake, and these peanut butter oatmeal bars.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Keyword: carrot, gluten free carrot cake

Servings: large cupcakes

Calories: 705kcal

Cost: $10

Ingredients

The Cupcakes

1 cup walnuts chopped
1 ¼ cup brown sugar
¾ cup vegetable oil
3 eggs
¼ cup raisins
1 ¾ cup gluten-free flour
1 tsp baking powder
½ baking soda
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
1 tsp vanilla extract
2 cups grated carrots

Cream Cheese Frosting

8 ounces cream cheese at room temperature
3/4 cup unsalted butter at room temperature
3 teaspoons vanilla extract
1/4 teaspoon salt
4 ⅓ cups powdered sugar
1 to 2 tablespoons milk or heavy cream if necessary

Instructions

Cupcakes

Preheat the oven to 350 F degrees and line up a muffin tin with cupcake cups.
In a large bowl, whisk the brown sugar, oil, eggs and vanilla extract together until combined.
In another large bowl, whisk the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg, until everything is well combined.
Pour the wet ingredients into the dry ingredients and using a spatula, fold the ingredients together until combined. Then, fold in the carrots, raisins and crushed walnuts.
Divide the batter evenly among the cake pans. Smooth the batter evenly into each pan with the back of a spoon.
Bake the cakes on 350F for about 25 to 30 minutes, or until a toothpick inserted into the middle comes out with only a few crumbs attached.
Allow cupcakes to cool in the pan for 10 minutes and turn out onto a wire rack to cool completely before frosting.

Cream Cheese Frosting

Beat the butter and cream cheese in a medium mixing bowl until smooth.
Beat in the vanilla and salt. With the mixer on low, gradually beat in the powdered sugar.
Once all the sugar is incorporated, turn the mixer to medium and mix until the frosting is smooth. If the frosting is too thick, add a splash of milk or heavy cream. If it’s too thin, add in more powdered sugar.
Frost the cupcakes and decorate with crushed walnuts.

Notes

Recipe variations

Lemon twist: For a little citrus spin, add a hint of lemon zest and juice to the batter before baking.

Coconut carrot cupcakes: Stir in shredded coconut flakes to the cupcake batter before baking and sprinkle more on top after they're done.

Vegan: You can make these carrot cake cupcakes vegan by using flax eggs and vegan cream cheese for the frosting. This is a great way to cater to any dietary restrictions.

Make ahead, storage, and freezing instructions

How to make ahead: You can make these cupcakes a few days in advance or up to 2 months in advance. Just following the storing and/or freezing instructions below.

Storing: Once the cupcakes have cooled to room temperature, store in an airtight container on the counter for 3 days. Or, store in the fridge for up to 5 days. Although they're best fresh, this is a great way to save some time.

Freezing: You can freeze unfrosted cupcakes in a ziplock bag or freezer safe container for up to 2 months. Before you're ready to serve, let thaw at room temperature or in the fridge overnight and make the frosting fresh.

Nutrition