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 gluten free carrot cake cupcake 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 extra moist 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 carrot cake cupcakes 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 You’ll Love These Easy Carrot Cake Cupcakes…
- These carrot cake 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.
What You’ll Need…
- The dry ingredients: flour + baking powder + baking soda + salt.
- The flavor: brown sugar + pumpkin pie spice + vanilla + shredded carrots.
- The fat: vegetable oil.
- For carrot cake cupcakes without eggs: Bob’s Red Mill Egg Replacer
- For added moisture: Greek yogurt.
- Top it off with: cream cheese + butter + powdered sugar.
How To Make Gluten Free Carrot Cake Cupcakes From Scratch…
To make my carrot cake cupcakes, 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.
Gently stir your shredded carrots into your batter. I’ll admit, sometimes 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! You can also use a food processor to quickly and easily shred up your carrots.
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.
Hopefully these little cupcakes will make for a special treat this Easter. You may even end up converting the non-believers (like myself) into full-blown carrot cake lovers. Who knows! 😉
How To Store Carrot Cake Cupcakes…
I recommend storing these cupcakes in an airtight container in the refrigerator for up to a week. These are best enjoyed fresh, but they should still retain that soft and fluffy texture for a few days. If for some reason you decide to skip the cream cheese frosting, you can store unfrosted cupcakes covered up at room temperature.
PS – if you enjoyed these cupcakes, you’ll LOVE my carrot cake cookies.
Did you make my carrot cake cupcakes? Tag me on Instagram @justastastyblog and #justastastyblog!
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.