Gluten-Free Carrot Cake Cupcakes

These gluten-free carrot cake cupcakes are soft, sweet and delicious! These tender cakes start with a flour mix that makes baking gluten-free a breeze! These cupcakes are topped off with a very simple whipped frosting so that the carrot cake flavor can shine through!

I don’t do a lot of gluten-free baking. I think the main reason for that is a lot of gluten-free baking ingredients intimidate me. I just don’t know what to do with them.

Sometimes my husband and I like to watch our gluten intake. For my husband, he says that his joints feel better and sometimes, that is just the way he prefers to eat.

Carrot cake cupcakes are a wonderful treat this time of year. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour makes turning ordinary carrot cake cupcakes into a deliciously simple gluten-free dessert!

This baking flour takes the guesswork out of putting together your own gluten-free baking mix. It is an easy way to make without gluten and works for so many different baked goods!

What Do I Need To Make These Gluten-Free Carrot Cake Cupcakes?

• Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
• Sugar
• Baking powder
• Ground cinnamon
• Eggs
• Vegetable oil
• Raw carrots finely shredded (about 4 medium carrots)
• Chopped pecans
• Heavy cream
• Powdered sugar
• Cream of tartar
• Vanilla
• Cupcake Liners
• Cupcake Pans (for 18 cupcakes)

Beaters and Bowls

How Do I Make These Carrot Cake Cupcakes?

This recipe works much like the recipe I have for homemade carrot cake, the only thing that is different is the pan, the flour, and the cups of shredded carrots used!

Preheat the oven to 350 degrees. Line your cupcake pans with paper liners and set aside.

In a bowl, combine the flour, sugar, baking powder, salt, and cinnamon.

In the bowl of a mixer, beat eggs until frothy and slowly mix in the oil.

Gradually add the dry ingredients to the egg mixture

Fold in the carrots and the nuts (these are optional)

Using a large cookie scoop, divide the between the cupcake liners, filling each about 3/4 full.

The cupcakes will take about 20-25 minutes to bake. Allow the cupcakes to cool completely on a wire rack.

To make the stabilized whipped cream, beat the heavy cream, mixing in the sugar and the cream of tartar in a bowl until stiff peaks form.

Fill a piping bag with the heavy cream and pipe the whipped frosting over each cupcake.

Baking Tips

These cupcakes will be tender and soft, the cupcakes are ready to out of the oven when they lightly spring back when touched.

The chopped nuts are optional.

Shredded coconut can also be added to the recipe

I used vegetable oil for this recipe

Because the cakes are so delicate, I found the whipped cream frosting to be perfect! Feel free to make a cream cheese frosting if you prefer.

When you make the frosting, make sure you start with chilled heavy cream and a chilled bowl. This will help the whipped cream to set quickly and properly.

If you do not have cream of tartar, then cornstarch may be substituted.

Store the frosted cupcakes in the refrigerator.

Want To Try More Baked Goods? Try using the gluten-free baking flour with:

Apple Carrot Cake Bars

Carrot Cake Trifle

Spice Cake Roll

Continue to Content

Yield: 18

Gluten-Free Carrot Cake Cupcakes

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These gluten-free carrot cake cupcakes are soft, sweet and delicious! These tender cakes start with a flour mix that makes baking gluten-free a breeze!  These cupcakes are topped off with a very simple whipped frosting so that the carrot cake flavor can shine through!

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Ingredients

• 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2 cups of sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 4 eggs
• 1 cup of vegetable oil
• 2 cups raw carrots finely shredded (about 84medium carrots)
• 1/2 cup chopped pecans (optional)
• 2 cups heavy cream
• 4 tablespoons powdered sugar
• 1/2 teaspoon cream of tartar
• ½ teaspoon vanilla

Instructions

1. Preheat the oven to 350 degrees. LIne muffin tins with paper liners and set aside.
2. In a bowl, combine the flour, sugar, baking powder, salt, and cinnamon.
3. In the bowl of a mixer, beat eggs until frothy and slowly mix in the oil.
4. Gradually add the dry ingredients to the egg mixture until fully combined.
5. Fold in the carrots and the nuts.
6. Divide the batter between the cupcake liners and bake for 20-23 minutes or until a toothpick inserted comes out clean.
7. Cool the cupcakes in the pan for 5 minutes, remove to a baking rack and allow the cupcakes to cool completely.
8. For the whipped topping, place old heavy cream in a chilled bowl and beat until it begins to thicken, adding sugar and cream of tartar as you go. Continue to beat until stiff peaks begin to form.
9. Place the whipped topping in a piping bag and top each cupcake.
10. Store cupcakes in the refrigerator until ready to serve.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 358Total Fat 25gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 16gCholesterol 71mgSodium 87mgCarbohydrates 32gFiber 1gSugar 25gProtein 3g

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