Spring is in the air and my gluten free carrot cake cupcakes are perfect for Easter!
I’ll be honest, carrot cake has never been a go-to dessert for me. But as I started to get into my Spring baking kick (around the time I made this lemon blueberry bread) I decided that I wanted to figure out what all of the hype was about. I sat down and came up with a recipe that I thought would give me the perfect mix of flavors. And then I headed to the kitchen. And now I can say, I truly find myself craving these cupcakes… they’re that good!
I think one of the key ingredients in these carrot cake cupcakes is the pumpkin pie spice. It may seem counterintuitive, because pumpkin pie flavors are usually associated with Fall baking — and this was very much meant to be a Spring/Easter dessert — but this little spice has just the right blend of flavors to work perfectly with the carrots. If you can’t get your hands on pumpkin pie spice, no problem. Check my notes in the recipe below for how to make your own blend.
Then, once you add the cream cheese frosting on top, it’s just such an irresistible combination! Once these are done and frosted, I recommend storing them in the fridge (okay, after you taste-test one or two..) because they are extra good cold. I’m not sure why… but they just are.
Why I Love These Carrot Cake Cupcakes…
- These cupcakes have the perfect amount of spice in them thanks to the pumpkin pie spice.
- They’re seriously so soft and moist.
- The cream cheese frosting is the perfect finishing touch and works really well with the flavors going on in the cupcakes.
How To Make…
You’ll start by whisking together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Then, in a separate bowl, mix the brown sugar, yogurt, oil, egg replacer, and vanilla. Then, gently stir in your shredded carrots. I’ll admit, I cheat and buy pre-shredded carrots when I see them 🙂 you may end up with larger pieces that way (as seen in my photos) but really, it’s all the same!
Then you stir the dry ingredients into the wet ingredients, mix it all up, and start filling your cupcake liners! You will want to bake these on 350ºF for 16-20 minutes. Make sure the cupcakes have cooled completely before frosting.
While these are certainly strange times, hopefully these little cupcakes will make for a special treat this Easter. And if you’re not able to find some of these ingredients by then… just file this one away for later. I promise, they’re good any time of the year!
Carrot Cake Cupcakes – Gluten Free, Eggless
- 1 ½ cups gluten free flour (I use Bob's Red Mill 1 to 1)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ¾ cup brown sugar packed
- ⅓ cup Greek yogurt room temperature
- ⅓ cup vegetable or canola oil
- 2 tablespoons Bob's Red Mill Egg Replacer mixed with 4 tbsp water
- 1 teaspoon vanilla extract
- 1 ½ cup shredded carrots
For the cream cheese frosting:
- 8 ounces cream cheese room temperature
- ½ cup unsalted butter room temperature
- 2 cups powdered sugar
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- In a small bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a separate bowl, mix brown sugar, yogurt, oil, egg replacer, and vanilla until combined. Gently stir in shredded carrots.
- Add dry ingredients to wet ingredients and mix until combined.
- Fill cupcake liners halfway full and bake cupcakes for 16-20 minutes, or until a toothpick inserted into the center of cupcakes comes out clean. Allow cupcakes to cool before removing from tin and frosting.
For the cream cheese frosting:
- Using a stand mixer with the paddle attachment, beat cream cheese and butter until blended and creamy. Slowly stream in powdered sugar, continuing to beat until fully combined and smooth.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you can’t find pumpkin pie spice at your local grocery store, you can make your own blend using cinnamon, nutmeg, allspice, and ginger.
If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
Did you make my carrot cake cupcakes? Tag me on Instagram @justastastyblog and #justastastyblog!