Carrot Cake Cupcakes – Gluten-free

Once upon a time, I owned a bakery. In that bakery we had several cupcakes, one of which was our Carrot Cake Cupcake. When I went gluten-free I tucked my recipe notebook away and never pulled it out again. Three years later I have learned a lot about gluten-free baking and am ecstatic to say I have finally converted my carrot cake recipe!

These cupcakes are like their original counterpart, but without the flour. They can be served toasted with cream cheese, topped with cream cheese frosting or as is.

NOTE: We made these cupcakes using Wholesome Chows All-Purpose Gluten-Free Flour, which already contains 1/2 tsp baking soda and 1/2 tsp salt per cup and xantham gum.  If you are using a different gluten-free all-purpose flour, please add a 1/2 tsp baking soda and a 1/2 tsp salt to the recipe. If the flour blend does not contain xantham gum, add it according to the directions on the package..

Carrot Cake Cupcakes
adapted from an old Crazy Bakers recipe

1 3/4 cup gluten-free flour – we used Wholesome Chow Gluten-free All-purpose Flour
1 Tbps. coconut flour
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
2 tsp baking powder
2/4 cup granulate sugar
1/4 cup brown sugar, packed
1 capful vanilla
6 Tbsp butter, room temperature – if your butter is solid, microwave it for 5-10 seconds. You want it soft to the touch, not melted or squishy
1/2 – 3/4 cup finely shredded carrots (approx. 3 good size carrots) – you can use a hand grater or a food processor
4 eggs – you can use duck eggs.
1/4 cup of heavy cream and evaporated milk

Toasted pecans (optional)

In a stand mixer, or using a hand mixer, cream together butter, sugar, vanilla and eggs.  Increase speed until the batter is pale.

While the butter mixture is mixing, shift flours, baking powder, cinnamon, nutmeg and clove together.
Slowly add the flour a little bit at a time, making sure the flour is throughly mixed in before adding more.  The batter will become very thick.

Stir in carrots, or beat in on low.  While on low, slowly pour in the heavy cream/evaporated milk.  Remember to scrape down the sides of the bowl!

Once the cream has been mixed in, fill the cupcake lines 3/4ths of the way full.  Gently tap the pan on the counter to release any trapped air bubbles and set aside until the oven is ready.

Bake on 350* for 17 minutes. If the cupcakes are still slightly dough – the middle stays indented when you gently press on it – add another minute. Repeat this, up to a total of 3 minutes, until the cupcake springs back under your touch.

Cool the cupcakes on a cooling rack for 10-15 minutes.

Top with cream cheese frosting and sprinkle with toasted pecans. or wait until the cupcakes completely cool, cut them in half and toast them. Serve with cream cheese! Or just eat them as is!

2 thin pads of butter, cut side down. Fry for 1 minute, or until cut side is golden. Topped with cream cheese.

Makes 16-21 cupcakes

Store in an air tight container in the freezer or fridge.



Fold in the toasted pecans right after you add the shredded carrots!

You can also fold in chopped pineapples into the batter, caramelize them and add them to the top, or make pineapple flowers to the top.




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