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close up of gluten free carrot cake cupcake
Sharon Lachendro

Gluten Free Carrot Cake Cupcakes

4.74 from 121 ratings
Gluten Free Carrot Cake Cupcakes that are easy to make and incredibly moist. They're loaded with puréed carrots, shredded coconut, walnuts, and pineapple. These fly off the platter at parties! These are naturally dairy free and can be made with dairy free or regular cream cheese frosting.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 20
Course: Desserts
Cuisine: American
Calories: 344
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups Bob's Red Mill 1:1 Gluten Free Baking Flour
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup finely chopped walnuts
  • 3/4 cup carrot pureé*
  • 2 large eggs room temperature
  • 3/4 cup avocado oil or canola oil
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup shredded coconut
  • 1/2 cup crushed pineapple
For the Cream Cheese Frosting
  • 8 oz. cream cheese softened
  • 1/2 cup butter softened (8 Tablespoons)
  • 4 1/2 C powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp fresh lemon juice

Method
 

To Make the Cupcakes:
  1. Preheat oven to 350 degrees and line 20 muffin cups with paper liners or spray with non-stick spray.
  2. If making your own carrot purée, see notes and make that first and let them cool.
  3. In a large bowl, whisk together the gluten free flour, granulated sugar, salt, baking soda, and cinnamon. Stir in the chopped walnuts.
  4. In a medium bowl, whisk together the puréed carrots, eggs, oil, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded coconut and crushed pineapple. 
  5. Let the batter sit/rest for 5 minutes.
  6. Scoop the batter into the 20 prepared cupcake tins. Bake at 350 degrees for 20-22 minutes. 
  7. Cool completely on a wire rack before frosting with cream cheese frosting.
To make the Frosting:
  1. Add the cream cheese and butter to a bowl of a stand mixer fitted with the paddle attachment. Beat together until smooth, about 1 minute.
  2. Add the powdered sugar and mix on the lowest speed until the sugar is incorporated. Add the vanilla and lemon juice and mix an additional 30 seconds to 1 minute until the frosting is smooth and creamy.
  3. Frost the cupcakes when they are completely cooled. 

Notes

  • To make my own carrot purée, I cooked sliced carrots in the microwave in about 1/4 cup of water. Once soft, I used my immersion blender to purée them. Cool before adding to the egg mixture.
  • I frosted these cupcakes with Cream Cheese Frosting and decorated them with finely chopped walnuts.
  • To make the cream cheese frosting dairy free, use 8 oz. dairy free cream cheese, 1/4 cup shortening, and 1/4 cup vegan butter.
  • Decorating Tip used to frost these cupcakes: Ateco 856