Gluten Free Carrot Cake Cupcakes Recipe

Gluten free carrot cake cupcakes are easy, quick, and mouthwatering. These carrot cake cups are even healthier compared to other types of cupcakes. If you are following a diet program and you crave cake, satisfy your cravings with these mouthwatering gluten free carrot cake cupcakes.

 

These are the ingredients required for a gluten-free carrot cake; almond flour, unsweetened, almond milk, shredded carrots, baking powder, baking soda, eggs, cinnamon, coconut sugar, coconut oil, nutmeg, allspice, sea salt, apple sauce, and chia seeds.

Then for the frosting we need; cream cheese, unsalted butter, pure vanilla extract, and powdered sugar.

Ingredients For Gluten Free Carrot Cake Cupcakes

• 1 ½ cup of almond flour 
• ½ cup of unsweetened almond milk
• 1 ½ cup of shredded carrot
• 1 teaspoon of baking powder
• ½ teaspoon of baking soda
• 3 large eggs
• 1 ½ teaspoon of cinnamon
• 1 ¼ cup of coconut sugar
• ¼ cup of melted coconut oil
• ½ teaspoon of nutmeg
• ¼ teaspoon of allspice
• ⅛ teaspoon of sea salt
• 3 ounces of apple sauce
• 3 tablespoons of chia seeds

For The Frosting 

• 1 cup of cream cheese
• ¼ cup of softened unsalted butter
• 1 teaspoon of pure vanilla extract
• 2 cups of powdered sugar 

Equipment

• Cupcake tray
• Cupcake liners 
• Mixing bowls
• Measuring cups and spoons 
• Stand mixer or hand mixer

Steps To Follow For Gluten Free Carrot Cake Cupcakes 

1. Firstly, move your oven rack to the middle point. Then set your oven temperature to 350 degrees Fahrenheit to preheat your oven.
2. Afterward, add the almond flour, baking powder, baking soda, chia seeds, cinnamon, allspice, nutmeg, and sea salt to a large mixing bowl. 
3. Then carefully whisk to blend the dry ingredients.
4. Furthermore, in a small bowl, add the eggs, coconut sugar, apple sauce, melted coconut oil, almond milk, and shredded carrots. Then use a whisk to mix well.
5. After, pour the wet ingredients into the dry ingredients and then mix until just barely mixed.
6. In addition, after mixing the ingredients, you will have a semi-thick gluten-free carrot cake batter. To emphasize, I do not recommend you use a stand mixer because it tends to overmix the batter, making your cupcakes denser.
7. Furthermore, line a cupcake pan with cupcake liners and then fill each ¾ with batter. To simplify the process, use a large cookie scoop to drop the batter into the cupcake sections. 
8. Afterward, let the batter sit for at least 20 to 15 minutes before baking.
9. Next, bake your gluten-free carrot cupcakes at 350 degrees Fahrenheit for 20 to 25 minutes. 
10. When ready, remove them from the oven and allow them to cool before frosting.
11. In the meantime, make the frosting. Add the cream cheese, powdered sugar, unsalted butter, and vanilla extract to a standing mixer.
12. Then mix the frosting ingredients at a low speed and gradually increase the speed to high until the frosting is smooth and fluffy. Please note that the cream cheese helps to make the frosting creamy and rich in flavor.
13. Last but not least, add the cream cheese frosting to a pastry piping bag, use a medium-sized tip, and squeeze the frosting onto each cupcake.
14. Lastly, serve and enjoy your carrot cake cupcakes. 

Related post; Best Carrot Cake Recipe

Important Notes 

• First, use an oven thermometer for the correct temperature degree if your oven doesn’t show temperature degrees.
• Also, always turn on your kitchen timer in case your oven doesn’t have a timer. 
• In addition, for the eggs, use the ones at room temperature. 
• Also, the cream cheese should be at room temperature. 
• To emphasize, please note that other dairy-free kinds of milk will not work for this recipe. Almond or coconut milk is the best for this recipe.
• Furthermore, most cream cheeses are gluten-free but ensure to check before purchasing them, just to be sure. 
• For the flour, I use almond flour. However, you can use any other authentic kind of gluten-free flour.
• Then, always wash your carrots well before using them. In addition, use a grater for shredding your carrots.
• Another key point, since the ingredients used in this recipe are quite many, before you start, first measure them out so that you don’t leave out any ingredients.
• Lastly, for storage, place the cupcakes in an airtight container and place them in the fridge. They will last for up to 4 days. For longer storage, place the cupcakes in a freezer-safe container and then place them in the freezer. They will last for up to 4 months.

Conclusion 

Generally speaking, we have come to the end of the gluten free carrot cupcakes recipe.

In conclusion, we sincerely and generously want to thank each one that has followed this recipe right from the very beginning. Once again, thank you. 

Before, I wish you a fruitful month. Let me tell you that we shall be posting more recipes as far as cupcakes are concerned. 

Have a blessed and fruitful week.