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Carrot cake cupcakes with cream cheese frosting on a pink plate.

GF Easy Carrot Cake Cupcakes

Josefina Almond Yes
These GF carrot cake cupcakes are soft, moist, and perfectly spiced. Topped with a smooth and tangy cream cheese frosting, they’re perfect for birthdays, Easter, or an everyday treat. These bakery-style muffins are easy to make with simple ingredients.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Muffins and Small Bakes
Cuisine International
Servings 12 muffins

Ingredients
  

  • 1 ¾ cup gluten-free all-purpose flour
  • 1 ½ teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 3/4 cup light brown sugar
  • 1/2 cup oil
  • 2 eggs room temperature
  • 2 cups gated carrots
  • 1 cup chopped, toasted walnuts

For the cream cheese frosting:

  • 7 ounces cream cheese (200gr) softened at room temperature
  • 1/3 cup unsalted butter (80gr) softened at room temperature
  • 3/4 cup powdered sugar
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
  • Whisk gluten-free all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
  • In a medium bowl, mix sugar with the oil. Add the eggs one by one, beating after each addition. Add the grated carrots and mix until incorporated.
  • Add the wet ingredients to the dry ones and mix until well incorporated. Add the chopped, toasted walnuts
  • Pour the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible.
  • Bake for 20-25 minutes. To know if it’s ready, insert a toothpick into the center of the muffin; it should come out clean, with no streaks of batter.
  • Let cool before removing.

For the cream cheese frosting:

  • Mix softened butter, powdered sugar, softened cream cheese, and lemon juice in a medium bowl, and beat until the desired consistency. Chill the frosting in the refrigerator for at least 30 minutes before spreading.
  • Once the muffins are completely cold, top them with the cream cheese frosting.

Notes

Carrots: They need to be grated, and a large-holed grater is better. Grate them at the last minute so they don’t release much liquid. If they do release liquid when you’re about to add them, squeeze it before doing it.
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