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. 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. I absolutely love carrot cake, and of course the cream cheese icing that goes along with it. These gluten-free carrot cake cupcakes are perfectly sized portions of moist and spiced carrot cake. Plus a dreamy and divine cream cheese frosting.

WHAT YOU NEED TO MAKE THE CUPCAKES:

• Swerve brown sugar sweetener
• Canola or vegetable oil
• Eggs
• Shredded Carrots
• Cinnamon
• Raw Pumpkin Seeds
• Gluten-Free Flour Blend (1 to 1)
• Dried Apricots

In my opinion, carrot cake or carrot cake cupcakes are in season all year long. Some say that they are more of an Easter dessert, but I like to think you can enjoy these gluten-free cupcakes anytime of the year. My question is– Do you eat the bottom of the cupcake first and save the icing for last? Or do you eat the icing first?

Are you team nuts or raisins?

It seems there are strong opinions on whether you must add raisins to a carrot cake. In this recipe I did not add raisins but I did add chopped apricots instead. Apricots tend to be less sweet I think when added to baking recipes. I added pumpkin seeds rather than the standard walnut or pecans that most people add to a carrot cake. Feel free to switch up the apricots for raisins. And same for the pumpkin seeds.

I think baking cupcakes is so much easier than baking a cake. Easier to make, decorate, transport and serve. These gluten-free carrot cake cupcakes are sure to be a hit at your next gathering. These gluten-free cupcakes are very simple to make and you can find the ingredients quite easily in your local grocery store. Let me walk you through how to make these cupcakes. Full recipe is below.

HOW TO MAKE CARROT CAKE CUPCAKES:

1. Preheat oven to 350 degrees.
2. Line a muffin pan with 8 paper liners.
3. In a medium bowl add the oil, brown sugar sweetener and eggs and use a hand mixer to beat.
4. Beat until batter is creamy.
5. Add the flour, baking powder and cinnamon and mix on low speed.
6. Add the apricots, pumpkin seeds and shredded carrots and stir to combine
7. Use an ice cream scoop to drop batter into lined muffin pan.
8. Bake for 25 minutes.
9. Remove and cool.

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. They are loaded with freshly grated carrots and raw pumpkin seeds. Gluten-free carrot cake cupcake are an easy dessert for Easter or a summer gathering.

There is something about spring that gets me in the mood for carrot cake. It is one of my favourite springtime desserts. The carrot cake cupcakes are so much fun to make and bake up perfectly every time. I love topping them with a big dollop of cream cheese frosting. This small batch recipe for gluten-free carrot cake cupcakes is the best. Not too many and the right amount even if there is only a few of you in the house.

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

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GLUTEN-FREE CARROT CAKE CUPCAKES

Carrie

These tender, moist and lightly spiced gluten-free carrot cake cupcakes are a fun twist on a traditonal carrot cake. The recipe is as easy as it is delicious.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 8

Equipment

• hand mixer
• measuring cups
• bowls
• spatula
• muffin tin
• cupcake liners

Ingredients

  

1x2x3x

• ½ cup brown sugar Swerve sweetener
• ⅓ cup canola or vegetable oil
• 2 large eggs
• ½ cup shredded carrots
• 1 tsp cinnamon 
• ¼ cup raw pumpkin seeds
• ½ cup + 1 tbsp  gluten free flour blend (1 to 1)
• 1 cup finely chopped dried apricots

Instructions

 

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

Keyword carrot cake cupcakes, cupcakes, dessert, easter baking, gluten-free, gluten-free cupcakes, gluten-free dessert, wheat-free

Tried this recipe?Let us know how it was!