These gluten-free carrot cake cupcakes are flavourful, moist and a delight to all those who love a traditional carrot cake.

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These tender and moist and lightly spiced gluten-free carrot cake cupcakes are the perfect twist to a traditional carrot cake.

This carrot cake recipe is as easy as it is delicious and is a gluten-free treat anytime of the year- not just at Easter.

These gluten-free carrot cake cupcakes are flavourful, moist and a delight to all who love a traditional carrot cake.

As much as I love carrot cake, these gluten-free carrot cake cupcakes are easier and much quicker to make. Plus the recipe only makes 8 cupcakes.

Soft, fluffy and moist gluten-free carrot cake cupcakes that are completely made from scratch with real grated carrots, pumpkin seeds and lightly sweetened with Swerve Sweetener . I used Bob’s Red Mill 1 to 1 gluten-free flour blend in this recipe also.

Here are more gluten-free cupcake recipes to try:

Gluten-Free Pink Cupcakes

Gluten-Free Strawberry Cupcakes

Gluten-Free Chocolate Cupcakes

Gluten-Free Cashew Butter Cupcakes

These gluten-free carrot cake cupcakes are flavourful, moist and a delight to all who love a traditional carrot cake.

Carrot Cake Cupcakes might not be the best way to get in all your daily vegetables but they definitely are tasty especially topped off with a generous swirl of cream cheese frosting.

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Recipe: Gluten-Free Carrot Cake Cupcakes

These gluten-free carrot cake cupcakes are flavourful, moist and a delight to all who love a traditional carrot cake.

These gluten-free carrot cake cupcakes are flavourful, moist and a delight to all who love a traditional carrot cake.

Ingredients

Scale

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a muffin tin with 8 paper liners.
  3. In a medium bowl add the oil, brown sugar and eggs and with a hand mixer beat well until creamy.
  4. Add the flour, baking powder and cinnamon and mix well.
  5. Add the chopped apricots, pumpkin seeds and carrots and stir to combine.
  6. Use an ice cream scoop to drop batter into lined muffin pan.
  7. Bake for 25 minutes.
  8. Remove and cool.
  9. * I made a cream cheese icing for the cupcakes once they were cool.
  10. Enjoy!

Here are some recommendations for products to use to make these cupcakes: