Total Time
Prep: 25 min. Bake: 20 min.
Makes
1 dozen
Updated: Feb. 13, 2024
When my husband had to start eating gluten-free almost 15 years ago, we soon learned that most gluten-free baked goods are deeply disappointing. Imagine his delight when I discovered how to make his favorite carrot cake without wheat flour! It’s been a hit with everyone I’ve made it for, whether or not they need to eat gluten-free. —Yvonne Anderson, McComb, Ohio
Gluten-Free Carrot Cupcakes with Cream Cheese Frosting Recipe photo by Taste of Home
Ingredients
2 large eggs, room temperature, lightly beaten1/3 cup sugar1/4 cup packed brown sugar1/4 cup canola oil1/4 cup 2% milk1/2 teaspoon cider vinegar1 cup gluten-free baking flour (with xanthan gum)1 teaspoon ground cinnamon3/4 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon kosher salt1-1/2 cups shredded carrots1/4 cup raisins1/4 cup chopped pecansCREAM CHEESE FROSTING:4 ounces cream cheese, softened1/4 cup butter, softened2 cups confectioners’ sugar
Directions
Preheat oven to 350°. Line 12 muffin cups with paper liners.
In a large bowl, beat eggs, sugars, oil, milk and vinegar until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually beat into egg mixture. Stir in carrots, raisins and pecans. Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pan 10 minutes before removing to wire rack to cool completely. In a small bowl, beat cream cheese and butter until blended. Gradually beat in confectioners sugar until smooth. Spread or pipe onto cooled cupcakes. Store in the refrigerator.
Nutrition Facts
1 cupcake: 314 calories, 14g fat (5g saturated fat), 51mg cholesterol, 212mg sodium, 45g carbohydrate (33g sugars, 1g fiber), 3g protein.
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