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.