These Gluten-Free Carrot Cake Cupcakes are fluffy and moist, filled with sweet grated carrots and warm spices like cinnamon, ginger and nutmeg. They’re easy to make with a 1-to-1 gluten-free baking flour so there’s no need to mix together various gluten-free flours to get the right mix. The recipe also includes a few little tricks (like cornstarch and resting the batter) to ensure the cupcakes bake up moist, tender and fluffy. In addition to being gluten-free, these cupcakes are also dairy-free and topped with a silky smooth dairy-free cream cheese frosting.
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. I’m happy to report that the texture is perfectly soft and fluffy!
Table of contents
Ingredients and substitutions
Below is a brief overview of the key 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.
- 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.
- 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
You can store unfrosted cupcakes in an airtight container at room temperature for 2-3 days. Just make sure they’re stored in a single layer as the tops may start to get a bit tacky.
Frosted carrot cupcakes should be stored in an airtight container in the fridge and will last for up to 5 days.
You can store these cupcakes (frosted or unfrosted) in the freezer for up to 3 months.
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
Yes, all-purpose flour can be used with no adjustments needed to the recipe. (I tested it to be sure!)
I like to add oil to carrot cake for moisture so I haven’t tested an equal amount of butter in place of the oil. It will likely result in a different texture. If you give it a try, please let me know how it goes!
Yes, this gives the batter time to thicken as the gluten-free flour absorbs the wet ingredients. I baked a batch without letting the batter rest and the cupcakes to not have as much rise.
There’s no need to add xanthan gum but you will need to use a 1-to-1 baking flour that contains it. This will provide volume and binding for the batter.
More gluten-free carrot cake recipes
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Gluten-Free Carrot Cake Cupcakes
Ingredients
For the cupcakes:
- 1 1/4 cup (165 g) gluten-free baking flour, (see note)
- 1/4 cup (35 g) cornstarch
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 large eggs, room temperature
- 1/2 cup (100 g) dark brown sugar, loosely packed
- 1/4 cup (60 g) cane sugar
- 3/4 cup (180 ml) vegetable oil
- 1/4 cup (60 ml) unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 1/4 cup (125 g) finely grated carrot
For the frosting:
- 8 ounces (227 g) plant-based cream cheese
- 4 ounces (113 g) unsalted plant-based butter
- 3 cups (360 g) powdered sugar, sifted if lumpy
- Chopped walnuts for topping, optional
Instructions
- Line a cupcake pan with 12 liners and then line another with 3 liners.
- In a medium-sized bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- In a separate large bowl, whisk together the eggs, brown sugar, cane sugar, vegetable oil, almond milk and vanilla.
- Add the dry ingredients to the wet mixture and use a spatula to stir until just combined.
- Fold in the grated carrots and let the batter rest for 20 minutes. While it rests, preheat oven to 325F.
- Divide the batter into the cupcake liners. They should be 3/4 full.
- Bake for 26-28 minutes or until a toothpick inserted into a cupcake comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, add the cream cheese and butter to a mixing bowl and use an electric mixer on medium-high speed to cream together. Gradually add the powdered sugar until the frosting is smooth and creamy.
- Frost the cupcakes and top with chopped walnuts (optional).
- Store in an airtight container in the fridge for up to 5 days.
Notes
- Make sure you are using a 1-to-1 gluten-free baking flour that contains xanthan gum in the ingredients. I used Bob’s Red Mill.
- If you don’t have a kitchen scale, measure 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 the batter rest for 20 minutes so the flour has a chance to absorb the wet ingredients and thicken the batter.
- Make sure you finely grate your carrots so they evenly disperse throughout the batter. Avoid using pre-shredded carrots as they are too dry for baking.
- 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.
- 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 to firm up. When they’re warm, they can be a bit crumbly.
- Make sure your cornstarch, baking powder and spices are certified gluten-free.
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
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