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Gluten Free Carrot Cake Cupcakes

Moist and delicious gluten-free carrot cake cupcakes, perfect for any occasion. These cupcakes are easy to make and packed with flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 18 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 2 cups gluten-free flour blend with xanthan gum, or add below
  • 1.5 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 0.5 tsp xanthan gum only if not in flour blend
  • 1.25 cups all-vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 cups grated carrots
  • 0.5 cup chopped nuts optional
  • 0.25 cup raisins optional

Method
 

  1. Preheat oven to 350ºF (177ºC). Line 18 cupcake wells with paper liners.
  2. Whisk sugar, oil, eggs, and vanilla until well combined.
  3. Sift in flour, baking soda, baking powder, salt, cinnamon, and xanthan gum (if needed). Stir until just combined.
  4. Fold in grated carrots and optional add-ins. Don’t overmix.
  5. Fill liners ¾ full with batter. Bake for 23–25 minutes, or until a toothpick inserted comes out with moist crumbs.
  6. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely before frosting.

Notes

For extra flavor, add a cream cheese frosting after the cupcakes have cooled.