Gluten Free Carrot Cupcakes (Moist, Fluffy, & Naturally Sweet)
If you love traditional carrot cake but need something that fits a gluten free diet, these gluten free carrot cupcakes are the perfect treat. They are incredibly moist, full of fiber from raw fresh carrots, and flavored with cozy warm spices like ground cinnamon, ginger, and nutmeg. Unlike many gluten-free carrot cake cupcakes, this recipe uses wholesome ingredients like coconut oil, coconut sugar, applesauce, and pineapple to create a soft and tender crumb with a naturally sweet flavor.
Equipment
- Food processor optional
- Kitchen Aid Mixer optional
Ingredients
Wet Ingredients
- 2 large eggs room temperature
- 1/2 cup coconut oil
- 1/4 heaping cup apple sauce
- 1/4 cup pineapple
- 1 tsp vanilla
- 3/4 cup coconut sugar
- 1 tsp black strap molasses optional
Dry Ingredients
- 1 1/2 cups 1 to 1 Bob's Red Mill Gluten Free Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
Mix Ins
- 1 1/2 cups shredded carrots about 2-3 medium carrots
- 1/2 cup chopped pecans
Frosting
- 1 batch Cream Cheese Frosting or dairy free cream cheese frosting (DF option included)
Instructions
- Preheat the oven to 350°F. Line a muffin pan with cupcake liners so the cupcakes release easily after baking.
- In a large bowl or stand mixer, whisk the eggs until smooth and slightly frothy. Make sure the eggs are at room temperature so they blend smoothly with the other wet ingredients.2 large eggs
- Add the remaining wet ingredients to the bowl. Whisk everything together until smooth.1/2 cup coconut oil, 1/4 heaping cup apple sauce, 1/4 cup pineapple, 1 tsp vanilla, 3/4 cup coconut sugar
- Add the dry ingredients directly into the same bowl. Mix the cupcake batter using a stand mixer with the paddle attachment. Or by hand, using a spatula or large spoon until all of the ingredients are well combined. Make sure not to over mix!1 1/2 cups 1 to 1 Bob's Red Mill Gluten Free Flour, 1 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp salt, 1 1/2 tsp ground cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground ginger
- Now it's time to shred the carrots. For the best texture, use freshly grated carrots rather than pre-shredded carrots from the store.You can grate the carrots by hand using a box grater, which creates fine shredded carrots that blend nicely into the cupcake batter. If you want a faster and more convenient option, you can also use a food processor with the shredding attachment. This method works especially well when making a larger batch and is often the easiest way to quickly prepare fresh carrots. This is the method that I prefer for convenience. Once shredded, measure about 1 1/2 cups of grated carrots for the recipe.1 1/2 cups shredded carrots
- Gently fold the shredded carrots and chopped pecans (if using) into the batter.1 1/2 cups shredded carrots, 1/2 cup chopped pecans
- Divide the cupcake batter evenly between the cupcake liners, filling each about three quarters full to almost completely full. This recipe makes about 12 gluten free carrot cake cupcakes, or more if you make mini cupcakes.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
- Let the unfrosted cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack.Allow them to cool completely before frosting.
- Frost the cupcakes with my Maple Cream Cheese Frosting (linked in the ingredients). Or my dairy free cream cheese frosting (also included with the recipe)
Tried this recipe?Let us know how it was!