If you’re a carrot cake lover, these gluten free carrot cake cupcakes are for you! Craving that warm, spiced flavor but need a gluten free option? Look no further! These cupcakes are the perfect treat, bursting with fresh carrots and all the deliciousness of a traditional carrot cake. They’re vegan, dairy free and adaptable to other dietary restrictions or food allergies as well. This simple recipe uses a gluten free flour blend to create moist cupcakes that are absolutely irresistible. They’re a breeze to whip up, making them ideal for Easter celebrations or a delightful anytime treat. Spring is around the corner, but these cupcakes are perfect year-round – so whip up a batch today! Frosting optional, but highly recommended!
Why You’ll Love These Cupcakes
They’re easy to whip up!
They take about 10 minutes to get into the oven!
These cupcakes are super kid-friendly.
This recipe makes the perfect Easter dessert!
They are gluten free, dairy free, vegan and can be adapted to fit other dietary needs!
These cupcakes are packed with fresh, bright carrots.
They are absolutely delicious and no one will be able to tell they are gluten free!
Equipment Needed
All you need to make these gluten free carrot cake cupcakes is a muffin tin, large mixing bowl, mixing spoon, measuring cups and spoons and cupcake liners.
Ingredients Needed
Oil: I used olive oil in this cupcake recipe because it is my favorite oil! It helps make these carrot cake cupcakes moist.
Egg Replacer: Flax egg is my favorite egg replacer in baked goods. To make a flax egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let sit for 5 minutes.
Applesauce: Applesauce adds flavor and also moisture to these cupcakes. It also acts as a subtle sweetener and is a partial substitute for fat.
Liquid Sweetener: I used honey in this recipe because I love the flavor it provides! Feel free to use any liquid sweetener you love.
Milk: I am dairy free, so I used dairy free cashew milk here. Feel free to use regular milk or any other type of dairy free milk.
Vanilla Extract: Vanilla extract adds a delicious flavor to baked goods.
Gluten Free Flour Blend: My favorite gluten free flour blend is Bob’s Red Mill Paleo Flour. I like to use gluten free flour without xanthan gum because it hurts my stomach!
Sugar: I like to use coconut sugar in my baked goods because it has a lower glycemic index. Any kind of sugar will work here though!
Baking Soda: Baking soda helps these cupcakes to rise when activated by an acidic ingredient, like applesauce.
Baking Powder: Baking powder is a leavening agent and helps these gluten free carrot cake cupcakes rise!
Salt: My favorite is Redmond’s Real Salt garlic salt because it is high-quality and made with zero fillers. If you use my discount code LESSWITHLAUR you can get 15% off Redmond’s website.
Cinnamon: Ground cinnamon adds a delicious flavor to these cupcakes. Warm spices are a great addition to desserts!
Carrots: You can either purchase shredded carrots or shred them yourself with a box grater or a food processor.
Nuts: I love the crunch that chopped pecans adds to this cupcake recipe!
Frosting: I used a vanilla frosting for these carrot cake cupcakes!
Step-By-Step Instructions
Step 1: Gather your ingredients and preheat oven to 350°F.
Step 2: Add wet ingredients to mixing bowl.
Step 3: Mix in dry ingredients.
Step 4: Stir in carrots.
Step 5: Pour batter into muffin tray with cupcake liners. Fill each liner about 3/4 of the way with cupcake batter.
Step 6: Bake for 20-25 minutes or until lightly browned.
Step 7: Let unfrosted cupcakes cool at room temperature. Once cooled, frost each cupcake using a knife or a piping bag.
Step 8: Optional to add fun sprinkles!
Storage
Store these gluten free carrot cake cupcakes in an airtight container for 4-5 days in the refrigerator to keep them as fresh as possible!
Variations
Flour: I have only tried this recipe with Bob’s Red Mill Paleo Flour. If you would like to use a different flour, any all-purpose gluten free flour should work in this recipe though!
Sweetener: I used honey in this recipe but feel free to use another liquid sweetener! Maple syrup or agave are other options.
Milk: I used dairy free milk because I am dairy free, but you can also use regular milk.
Oil: I used olive oil in this recipe, but you can also use coconut oil, avocado oil or another oil! I prefer these options over vegetable oil.
Spices: I love adding cinnamon to these gluten free carrot cake muffins. Try adding other warming spices like cardamom, ginger or allspice for a more complex flavor.
Nuts: I love adding nuts into the batter for a crunch! I used pecans but you can also use chopped walnuts, hazelnuts or almonds.
Toppings: Instead of topping your cupcakes with sprinkles, top them with fresh shredded carrots for a healthier, fresher twist. You could also try drawing a carrot on top with colored frosting!
Twist: For a twist, add some chocolate chips, raisins or coconut shreds to the batter!
Frosting: Experiment with a chocolate or cream cheese frosting instead of vanilla! You could also make your own homemade frosting.
How to Serve
Arrange the cupcakes on a tiered stand for an elegant presentation, especially if you’ve gone all out with decorative frosting and toppers. These cupcakes are perfect for an Easter brunch or lunch, bake sale or birthday party!
Recipe FAQ
What kind of oil should I bake with?
I used olive oil in this recipe, but feel free to swap with coconut oil, avocado oil or any other oil you have on hand.
Are these gluten free carrot cake cupcakes dairy free?
Yes! These cupcakes are dairy free if you use dairy free milk and frosting.
Can these be made nut free?
These cupcakes can be made nut free by using a nut free flour and omitting the nuts.
Can I swap almond flour or coconut flour for the gluten free flour blend?
I would not recommend swapping almond flour or coconut flour for the gluten free flour blend.
Is carrot cake gluten free?
Typically, carrot cake is not gluten free but these cupcakes are a delicious gluten free alternative!
Can I make my own frosting?
Yes, you can definitely make your own frosting!
Related Recipes
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If you make these gluten free carrot cake cupcakes and love them, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
Gluten Free Carrot Cake Cupcakes
Equipment
- 1 mixing bowl
- 1 muffin tin
- measuring cups and spoons
- cupcake liners
- 1 mixing spoon
Ingredients
- 1/3 cup olive oil
- 3 flax eggs
- 1 cup applesauce
- 1/4 cup honey
- 3/4 cup cashew milk (or dairy free milk of your choice)
- 1 tsp vanilla extract
- 3 cups gluten free flour blend
- 3/4 cup coconut sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 3/4 tsp baking powder
- 1 tbsp cinnamon
- 1 1/2 cups carrots
- 3/4 cup pecans, chopped
- 1 container vanilla frosting
- 1/2 cup sprinkles
Instructions
- Gather your ingredients and preheat oven to 350°F.
- Add wet ingredients to mixing bowl.
- Mix in dry ingredients.
- Stir in carrots.
- Pour batter into muffin tray with cupcake liners. Fill each liner about 3/4 of the way with cupcake batter.
- Bake for 20-25 minutes or until lightly browned.
- Let unfrosted cupcakes cool at room temperature. Once cooled, frost each cupcake using a knife or a piping bag.
- Optional to add fun sprinkles!
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