Deliciously moist and spiced, these Gluten Free Carrot Cake Cupcakes are topped with creamy cream cheese frosting and optional walnut or carrot decorations. Perfect for anyone avoiding gluten without sacrificing flavor.
Ingredients
For the Cupcakes:
- 125 ml sunflower oil
- 2 large eggs
- 115 g light muscovado sugar
- 100 g carrots, coarsely grated
- 150 g gluten-free plain white flour (e.g., Dove’s Farm Freee)
- 1.5 tsp baking powder
- 1/2 tsp allspice
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 45 g walnuts, chopped or coarsely ground
For the Frosting:
- 150 g unsalted butter, room temperature
- 300 g icing sugar
- 1 tsp vanilla extract
- 75 g full-fat cream cheese
For Topping (Optional):
- Handful of walnuts, crushed or finely chopped
- Carrot decorations
Instructions
Prepare the Cupcakes
- Preheat oven to 180°C (Fan 160°C / Gas Mark 4) and place cupcake cases in a 12-hole tin.
- In a large mixing bowl, combine sugar, eggs, and oil. Mix with an electric whisk until combined and slightly thickened.
- Gently fold in the grated carrots using a spatula.
- Add flour, baking powder, spices, and walnuts. Stir until fully combined.
- Spoon batter evenly into the cupcake cases. Bake for around 20 minutes, or until the cakes are risen and golden brown. Cool on a wire rack.
Make the Frosting
- In a large bowl, mix butter, icing sugar, and vanilla extract with an electric whisk until smooth.
- Add cream cheese and blend until fully combined.
Decorate the Cupcakes
- Frost the cooled cupcakes using a piping bag or a palette knife.
- Optionally, decorate with extra crushed walnuts and carrot decorations.
How to Serve Gluten Free Carrot Cake Cupcakes
Serve at room temperature for the best flavor and texture. These cupcakes are perfect for parties, tea time, or as a sweet snack.
How to Store
Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Tips for Best Results
- Gently fold in the carrots and walnuts to maintain a light texture.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Use freshly grated carrots for the best moisture and flavor.
Recipe Variations
- Add raisins or shredded coconut to the batter for extra texture.
- Use maple or honey in place of sugar for a natural sweetener twist.
- Top with toasted coconut flakes instead of walnuts for a different flavor.
Frequently Asked Questions
Can I make these cupcakes ahead?
Yes, bake and cool cupcakes a day in advance. Frost before serving.
Can I freeze them?
Yes, unfrosted cupcakes can be frozen in an airtight container for up to 2 months. Thaw in the refrigerator before frosting.
Can I substitute the cream cheese frosting?
Yes, a simple buttercream or whipped coconut cream works well as a dairy-free alternative.
