Moist Gluten-Free Carrot Cake Cupcakes (Dairy-Free)

Carrot Cake Fans, This One’s For You!

If you love carrot cake, then I’ve got a lovely surprise for you.

These carrot cake cupcakes are just like eating carrot cake, just baked in individual cupcake form!

They’re moist and tender and topped with a beautifully rice cream cheese frosting that you’ll love.

They’re perfect for Easter, Mother’s day, baby showers or any other celebration!

Why This Recipe Works:

• Simple Ingredients: The main ingredients required for making this gluten-free carrot cake cupcakes recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing the cupcake batter is just a matter of mixing the dry ingredients with the wet ingredients and then baking until ready.
• Moist Texture: These carrot cake cupcakes have a moist crumb and tender texture, and are studded with chopped pecans for a beautiful contrast.
• Totally Gluten-Free & Dairy-Free: The best part is that these gf carrot cupcakes are totally gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free carrot cake cupcakes recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

For the Cupcake Batter:

For the Cream Cheese Frosting:

Recipe Notes + Substitutions:

• Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a 1:1 gluten-free substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) as this ensures a lighter final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.
• Leavening Agents: We’re using a combination of both baking powder and baking soda to make the cupcake batter rise, so make sure to add those in. If you are Celiac or gluten intolerant, make sure to use certified gluten-free baking powder and baking soda.
• Cinnamon: A little pinch of ground cinnamon is the perfect complement to these gf carrot cake cupcakes. You can also a pinch of ground nutmeg if you like. Alternatively, feel free to use equal quantities of pumpkin pie spice.
• Oil: I like using sunflower oil because I always have a bottle of it on hand. You can use another vegetable oil (such as canola oil, olive oil, avocado oil etc) or melted unsalted dairy-free butter. If you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
• White Sugar: I used white sugar, but cane sugar will work too. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 white sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Brown Sugar: I used light brown sugar, but dark brown sugar or coconut sugar will work too. If you are diabetic or insulin-resistant, I highly recommend using golden granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Eggs: Eggs are a necessary binder in this gluten free carrot cake cupcakes recipe, and they also help the batter to rise. I have not made this recipe without eggs, so I don’t know how that would turn out. However, if you are allergic to eggs, or would simply like to make gluten-free vegan carrot cake cupcakes, you can try using acquafaba or an egg-replacer. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to know!).
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor.
• Carrots: Make sure to grate the fresh carrots as finely as possible to ensure they are very well integrated into the batter (I recommend grating them on the smallest hole of your box grater).
• Nuts: I used chopped pecans, but chopped walnuts will work too.
• Cream Cheese: I used dairy-free cream cheese to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use regular cream cheese instead.
• Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
• Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is sugar that has been processed until a super-fine texture. Make sure to sift the powdered sugar before using to prevent any clumps in the frosting. If you are diabetic or insulin-resistant, I recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

How to Make Gluten-Free Carrot Cake Cupcakes (Step by Step):

1. Preheat and Line

Preheat your oven to 350°F (175°C). Line a regular cupcake pan with paper liners.

2. Whisk Dry Ingredients Except Sugar

In a medium bowl, whisk together the gluten-free measure-for-measure flour, xanthan gum (if using), baking powder, baking soda, salt, and cinnamon. Set aside.

3. Beat Oil, Sugar, Eggs & Vanilla

In a large mixing bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined and slightly creamy.

4. Mix Wet and Dry Ingredients

Gradually add the dry flour mixture to the wet mixture, stirring until just combined. Be careful not to overmix.

5. Fold in Shredded Carrots and Nuts

Fold in the grated carrots and chopped nuts (if using) until evenly distributed in the batter.

6. Transfer Batter to Cupcake Pan

Fill each cupcake liner about 3/4 full of the batter.

7. Bake Until Ready

Bake in the preheated oven for 20-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

8. Cool Completely

Once baked, remove the cupcakes from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

9. Prepare Cream Cheese Frosting

In a mixing bowl, beat the softened cream cheese and butter together until creamy and well combined. Gradually add the powdered sugar, one cup at a time, beating well after each addition.

This will ensure a smooth and creamy frosting. Stir in the vanilla extract and mix until incorporated.

10. Assemble the Cupcakes

Once the cupcakes are completely cooled, use a piping bag or an offset spatula to generously frost each cupcake with the cream cheese frosting.

Optionally, you can sprinkle chopped pecans on top of the frosting for decoration.

Dish by Dish Tips/Tricks:

• Grate Carrots Finely: For best results, I recommend grating your carrots as finely as possible to ensure they are very well integrated into the batter (grate them on the smallest hole of your box grater).
• Make Zucchini Cupcakes: If you wish, you can swap out the grated carrots for equal quantities of grated zucchini (make sure you squeeze out as much moisture as possible) to make gluten-free zucchini cupcakes.
• Make Carrot Cake: If you prefer to make a cake instead, simply divide the batter between two 8-inch round cake pans and bake at 350F for 30 minutes until a toothpick inserted in the middle comes out clean. Then spread the frosting between the two layers and on the top of the cake.

Recipe FAQs:

Other Carrot Recipes You’ll Love:

• Easy Carrot Muffins (Gluten-Free, Dairy-Free)
• Moist Carrot Bread (Gluten-Free, Dairy-Free)
• Carrot Cake with Cream Cheese Frosting (Gluten-Free, Dairy-Free)
• Grain-Free Carrot Cake

Gluten-Free Cupcakes to Bake:

• Moist Chocolate Cupcakes (Gluten-Free, Dairy-Free)
• Red Velvet Cupcakes (Gluten-Free, Dairy-Free)
• Pumpkin Cupcakes (Gluten-Free, Dairy-Free)
• Candy Corn Cupcakes (Gluten-Free, Dairy-Free)

Gluten-Free Desserts:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Carrot Cake Cupcakes (Dairy-Free)

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• Author: Felicia Lim
• Total Time: 44 minutes
• Yield: 12 cupcakes 1x
• Diet: Gluten Free

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Description

Moist gluten-free carrot cake cupcakes topped with a delicious cream cheese frosting and chopped pecans – these make the perfect sweet snack and dessert. Go bake a batch today! Totally dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

Ingredients for Cupcake Batter:

• 1 1/2 cups gluten-free measure-for-measure flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup sunflower oil
• 3/4 cup white sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped unsalted pecans (optional)

Ingredients for Cream Cheese Frosting:

• 8 oz (225g) dairy-free cream cheese, softened
• 1/4 cup unsalted dairy-free butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Chopped unsalted pecans, for topping

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Instructions

1. Preheat and Line: Preheat your oven to 350°F (175°C). Line a regular cupcake pan with paper liners.
2. Whisk Dry Ingredients Except Sugar: In a medium bowl, whisk together the gluten-free measure-for-measure flour, xanthan gum (if using), baking powder, baking soda, salt, and cinnamon. Set aside.
3. Beat Oil, Sugar, Eggs and Vanilla: In a large mixing bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined and slightly creamy.
4. Mix Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Fold in Carrots and Nuts: Fold in the grated carrots and chopped pecans (if using) until evenly distributed in the batter.
6. Transfer Batter to Cupcake Pan: Fill each cupcake liner about 3/4 full of the batter.
7. Bake Until Ready: Bake in the preheated oven for 20-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Cool Completely: Once baked, remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
9. Prepare Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter together until creamy and well combined. Gradually add the powdered sugar, one cup at a time, beating well after each addition. This will ensure a smooth and creamy frosting. Stir in the vanilla extract and mix until incorporated.
10. Assemble the Cupcakes: Once the cupcakes are completely cooled, use a piping bag or an offset spatula to generously frost each cupcake with the cream cheese frosting. Optionally, you can sprinkle chopped pecans on top of the frosting for decoration.

Notes

Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a 1:1 gluten-free substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) as this ensures a lighter final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.

Leavening Agents: We’re using a combination of both baking powder and baking soda to make the cupcake batter rise, so make sure to add those in. If you are Celiac or gluten intolerant, make sure to use certified gluten-free baking powder and baking soda.

Cinnamon: A little pinch of ground cinnamon is the perfect complement to these gf carrot cake cupcakes. You can also a pinch of ground nutmeg if you like. Alternatively, feel free to use equal quantities of pumpkin pie spice.

Oil: I like using sunflower oil because I always have a bottle of it on hand. You can use another vegetable oil (such as canola oil, olive oil, avocado oil etc) or melted unsalted dairy-free butter. If you are not lactose-intolerant, go ahead and use regular unsalted butter instead.

White Sugar: I used white sugar, but cane sugar will work too. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 white sugar substitute that is zero glycemic index and will not raise your blood sugar).

Brown Sugar: I used light brown sugar, but dark brown sugar or coconut sugar will work too. If you are diabetic or insulin-resistant, I highly recommend using golden granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).

Eggs: Eggs are a necessary binder in this gluten-free carrot cake cupcakes recipe, and they also help the batter to rise. I have not made this recipe without eggs, so I don’t know how that would turn out. However, if you are allergic to eggs, or would simply like to make gluten-free vegan carrot cake cupcakes, you can try using acquafaba or an egg-replacer. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to know!).

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor.

Carrots: Make sure to grate your carrots as finely as possible to ensure they are very well integrated into the batter (I recommend grating them on the smallest hole of your box grater).

Pecans: I used chopped pecans, but chopped walnuts will work too.

Cream Cheese: I used dairy-free cream cheese to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use regular cream cheese instead.

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.

Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is sugar that has been processed until a super-fine texture. Make sure to sift the powdered sugar before using to prevent any clumps in the frosting. If you are diabetic or insulin-resistant, I recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

Storing: To store, place the gluten-free dairy-free carrot cake cupcakes in an airtight container and keep in the fridge for up to 5 days.

• Prep Time: 10 mins
• Assembly Time: 10 mins
• Cook Time: 24 mins
• Category: Desserts
• Method: Baking
• Cuisine: American