Best Gluten Free Carrot Cupcakes Recipe

gluten-free-carrot-cupcakes

Some people do yoga to alleviate stress… I bake.  Or shop at CVS. Strange but true.

I love the wafting smells of yumminess coming out of my oven.

Who doesn’t love a cupcake? But even better a delicious gluten free carrot cupcake. Moist, flavorful and incredibly delicious this recipe is definitely a keeper.

I made these for my son’s birthday last year and my husband’s birthday this year they are a perfect sweet treat!

This post has been linked to on The Gluten-Free Homemaker.

cupcakes yumm

Ingredients:

1 3/4 cups granulated sugar
1 1/4 cups vegetable oil
4 eggs
2 cups gluten free all purpose flour (If your blend does not contain xanthan gum you will need to add in per the measurements on the package)
2 teaspoons ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons pure vanilla extract
1/2 teaspoon salt
3 cups shredded carrots
1 cup chopped pecans (optional)
Frosting- I just used Betty Crocker Frosting, they make several GF varieties. Or you can not be lazy and make your own.

Instructions:

Preheat oven to 350°. Start by shredding your carrots, I put them in my mini food processor and let it do the work for me.

In a large bowl beat together eggs, oil, sugar and vanilla. Mix in gluten free flour, baking soda, baking powder, salt and cinnamon. Stir in shredded carrots. If adding pecans do so at this point.

I am including baking instructions for making these as cupcakes or as cake.

Cupcakes- Grease your muffin pan. Bake in oven for about 30-35 for cupcakes, or until a toothpick inserted into the middle of a cupcake comes out clean. Let cool until set then transfer to a wire cooling rack, let cool completely before frosting.

Cake: Grease a 9X13 inch pan. Bake at 350° for 40 to 50 minutes or  or until a toothpick inserted into the middle of a cupcake comes out clean. Let cool until set then transfer to a wire cooling rack, let cool completely before frosting.

Best Gluten Free Carrot Cupcake Recipe
 
Author:
Ingredients
  • 1¾ cups granulated sugar
  • 1¼ cups vegetable oil
  • 4 eggs
  • 2 cups gluten free all purpose flour (If your blend does not contain xanthan gum you will need to add in per the measurements on the package)
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon salt
  • 3 cups shredded carrots
  • 1 cup chopped pecans (optional)
  • Frosting- I just used Betty Crocker Frosting, they make several GF varieties. Or you can not be lazy and make your own.
Instructions
  1. Preheat oven to 350°. Start by shredding your carrots, I put them in my mini food processor and let it do the work for me.
  2. In a large bowl beat together eggs, oil, sugar and vanilla. Mix in gluten free flour, baking soda, baking powder, salt and cinnamon. Stir in shredded carrots. If adding pecans do so at this point.
  3. I am including baking instructions for making these as cupcakes or as cake.
  4. Cupcakes- Grease your muffin pan. Bake in oven for about 30-35 for cupcakes, or until a toothpick inserted into the middle of a cupcake comes out clean. Let cool until set then transfer to a wire cooling rack, let cool completely before frosting.
  5. Cake: Grease a 9X13 inch pan. Bake at 350° for 40 to 50 minutes or or until a toothpick inserted into the middle of a cupcake comes out clean. Let cool until set then transfer to a wire cooling rack, let cool completely before frosting.

Comments

  1. Those look good. Love carrot cake! I actually like this type of cake naked (without frosting).

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