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5 from 16 votes

Carrot Cupcakes

Prep time
15 mins
Cook time
20 mins
Total time
35 mins


For The Cupcakes:

  • 2 eggs
  • 1 cup GF all-purpose flour
  • ⅔ cup oil
  • ⅔ cup granulated sugar
  • 2 cups grated carrots
  • 1 tsp cinnamon spice
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt

For The Cream Cheese Frosting:

  • ¼ cup butter, softened
  • 4 oz cream cheese
  • 1.5 cup powdered sugar
  • ½ tsp pure vanilla extract


  1. Preheat oven to 350 degrees, and line cupcake liners in a muffin pan. Makes about 12 cupcakes.
  2. Mix oil and granulated sugar in a bowl, and then mix in eggs.
  3. Add flour, baking powder, baking soda, salt, cinnamon.
  4. Grate 2 cups of carrots and gently add into bowl.
  5. Don't overstir at this point - about 10 stirs to combine it all should be enough.
  6. Divide batter evenly between 12 cupcake liners.
  7. Bake for 18-20 minutes.
  8. Cool the cupcakes and then transfer to wire rack.
  9. To make the frosting, beat the cream cheese, butter, and pure vanilla extract until fluffy.Then add in the powdered sugar, and mix well. 
  10. Frost the cupcakes with frosting.
Gluten-free Carrot Cupcakes frosted with cream cheese frosting
Gluten-free Carrot Cupcakes ready for the oven
Gluten-free Carrot Cupcakes out of the oven
Gluten-free Carrot Cupcakes made from scratch
Gluten-free Carrot Cupcakes with Cream Cheese Frosting
Dish Type:
Dessert, Cupcakes
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