Gluten-Free Carrot Cake Cupcakes

These Gluten-Free Carrot Cake Cupcakes are fluffy and moist, filled with sweet grated carrots and warm spices like cinnamon, ginger and nutmeg. These carrot cupcakes are easy to make with a 1-to-1 gluten-free baking flour and topped with a dairy-free cream cheese frosting!

While I enjoy carrot cake year round (it’s usually my birthday cake of choice), as Easter approaches every year, I feel the need to publish a new carrot cake recipe. This year, it’s these gluten-free carrot cake cupcakes.

If you’re curious about previous years, I’ve included my entire list of carrot cake recipes at the end of this post. You will see that I truly have a love for all things carrot cake!

What makes these gluten-free carrot cake cupcakes so good?

• Well tested. I actually started testing this recipe a year ago and kept coming back to it just to tweak it again and again. I wanted these cupcakes to be tender and moist, and not dense, grainy or even mushy, as can sometimes happen with gluten-free flours.
• Made with 1-to-1 gluten-free baking flour. There’s no need to mix together various gluten-free flours to get the right mix. These types of all-in-one mixes are the perfect substitution for all-purpose flour.
• No electric mixer required for the batter. While you need an electric mixer for the frosting, the batter itself comes together with just two bowls, a whisk and a spatula.
• The recipe includes a few little tricks (like cornstarch and resting the batter) to ensure the cupcakes bake up moist, tender and fluffy.
• Dairy-free. In addition to being gluten-free, these cupcakes are also dairy-free and topped with a silky smooth dairy-free cream cheese frosting.

Ingredients and substitutions

Below is a brief overview of the ingredients and recommended substitutions. The recipe card at the end of this post includes the exact quantities used.

Carrots – To add sweetness and to help keep these carrot cupcakes moist, you’ll need 1 1/4 cup of finely grated carrot. I use the small holes on my box grated to do this. The finely grated carrot will disperse more evenly throughout the batter. Make sure you peel, wash and dry your carrots before grating.

Gluten-free flour – As mentioned, we’re using a 1-to-1 gluten-free baking flour. I use Bob’s Red Mill (not sponsored) but similar brands will work too. Just make sure it contains xanthan gum (which helps gluten-free baked goods bind and rise). Note that different brands may produce slightly different results in texture.

Cornstarch – In testing these cupcakes, I found using too much gluten-free flour left these cupcakes tasting a bit grainy. So, I removed some flour and replaced it with cornstarch. This helps add more of a light and fluffy texture.

Baking powder and baking soda – These are both used in combination for leavening.

Salt – Fine sea salt or kosher salt will work.

Spices – You’ll need a mix of ground cinnamon, ginger and nutmeg.

Eggs – 3 large eggs at room temperature are essential for moisture, binding and rise.

Sugars – I used a mix of dark brown sugar and cane sugar. You can also use light brown sugar and granulated sugar.

Oil – To keep the flavor neutral, I opted for vegetable oil but other types of oil will work too, such as avocado oil, canola oil or olive oil.

Almond milk – Gluten-free flours are absorbent so you’ll need a 1/4 cup of milk for the batter. To keep it dairy-free, I used unsweetened almond milk but you can use another type of plant-based milk or dairy milk.

Vanilla – Use real vanilla extract if you can.

Cream cheese – You’ll need plant-based cream cheese for the frosting. I’ve used both Earth’s Own and Daiya brands for this recipe (not sponsored) and prefer the Daiya brand as it is similar in texture to regular cream cheese. You can use dairy cream cheese if you don’t need this recipe to be dairy-free.

Butter – Any plant-based butter will work in the frosting. I look for ones that say on the label they work like regular butter in baking. You can use dairy butter if you don’t need this recipe to be dairy-free.

Powdered sugar – This will help thicken and sweeten the frosting. You can use more or less depending on the taste and texture you prefer in your cream cheese frosting. I also like to sift my powdered sugar to ensure the frosting doesn’t have any lumps in it.

How to make gluten-free carrot cupcakes

Below is a brief overview of the steps to make these carrot cupcakes along with photos. For further details, please see the recipe card at the end of this post.

Tips for the best dairy-free cream cheese frosting

• While I suggest bringing your dairy-free butter and cream cheese to room temperature, this usually does not take long. Plant-based butters and cream cheeses don’t need a lot of time to soften compared to their dairy counterparts.
• Some dairy-free cream cheeses may not even need to be left at room temperature. If the variety you’re using seems soft already, just skip the step of bringing it to room temperature.
• Add more powdered sugar for a thicker and sweeter frosting.
• If your frosting is too runny, refrigerate it for 30-60 minutes to firm it up before topping the cupcakes.
• Don’t add liquids. Since dairy-free butter and cream cheese are softer, I suggest not adding any liquids like vanilla extract or milk to your frosting.

Measuring ingredients

For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you’ll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you’ll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.

Storage and freezing tips

Key recipe tips

• Gluten-free flour. Make sure you are using a 1-to-1 gluten-free baking flour that lists xanthan gum in the ingredients.
• Measuring flour. If you don’t have a kitchen scale, I recommend measuring your flour using the spoon and level method with a dry measuring cup. If you measure it by scooping the flour out of the bag or container, it will be packed into the cup and result in too much flour for the cupcakes.
• Let batter rest. As the batter sits for 20 minutes, the gluten-free flour has a chance to absorb the wet ingredients and the batter thickens.
• Finely grate your carrots. This ensures they are evenly dispersed throughout the batter and add maximum moisture. Avoid using pre-shredded carrots as they are too dry for baking.
• Don’t overfill cupcake liners. This recipe makes 15 cupcakes. Please don’t try to fit all of the batter into a 12-cup muffin pan. Each cupcake liner should be about 3/4 full.
• Best cupcake liners. I love parchment paper liners as they easily release cupcakes. Other liners tend to stick to the sides and bottoms of cupcakes.
• Cool cupcakes. Before frosting the cupcakes, let them cool completely. If they’re still warm, the frosting will slide off. Also, gluten-free baked goods usually need to cool in order to firm up. When they’re warm, they can be a bit crumbly.
• Gluten-free ingredients. Make sure your cornstarch, baking powder and spices are certified gluten-free.

Recipe FAQs

More carrot cake recipes

• Almond Flour Carrot Cake
• Small Carrot Cake Recipe
• Carrot Cake Loaf with Cashew Cream Frosting
• Carrot Cake Donuts
• Carrot Cake Ice Cream Sandwiches
• Coconut Carrot Cake

More gluten-free recipes

• Almond Flour Blondies
• Almond Flour Zucchini Muffins
• Oat Flour Brownies
• Lemon Almond Flour Cake
• Almond Flour Vanilla Cupcakes

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If you make this recipe, I’d love to hear what you think in the comments below!

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