Carrot Cake Cupcakes Recipe ~ Gluten Free

Twitter0Pinterest28Facebook1Google+2StumbleUpon0tumblrDiggReddit0

Carrot Cake Cupcakes ~ Gluten Free from Easy Green Mom.

I don’t know why but when I was younger I was not a fan of carrot cake. Now it is one of my very favorites! My oldest son and husband absolutely love carrot cake and my husband said this was one of the best he had ever tasted. My husband is brutality honest so when he tells me it is really good I know it is true.  I substituted butter or oil with applesauce and it turned out great and is better for you! This recipe used Gluten Free all purpose flour but will work with regular flour too. Also, I made mine into cupcakes but this recipe will work for a cake too.

Ingredients:

2 1/2 cups Gluten Free All Purpose Flour (I used Bob’s Red Mill)

1 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

1/2 tsp allspice

1 cup brown sugar

1/2 cup sugar

1 cup applesauce

3 large eggs

2 tsp vanilla

6 large carrots or 8 medium

1 1/2 cups pecans

Icing:

Store bought GF cream cheese icing or make your own.

Directions:

1. Preheat oven 350°

2. Peel and Grate Carrots (I used my food processor to grate)

2. Mix all dry ingredients. GF Flour, baking soda, baking powder, spices, and sugars.

3. Finely Chop 1 cup of pecans.

3. Add applesauce, eggs, vanilla, grated carrots, and chopped pecans. (Save about 1/4 cup of grated carrots for toppings)

4. Pour batter in cupcake cups until cup is 3/4 full.

5. Bake for 18-20 minutes or until toothpick comes out clean.

6. Let cool completely then frost.

7. Crush 1/2 cup of pecans.

8. Sprinkle grated carrots and crushed pecans on top of each cupcake.

*Makes 24 cupcakes

Carrot Cake Cupcakes ~ Gluten Free from Easy Green Mom.
If you like what you just read please click to send a quick vote for me on Top Mommy Blogs- The best mommy blog directory featuring top mom bloggers
This recipe was shared on the following: Gluten Free Tuesday, Gluten Free Recipe Round-Up, Gluten Free Fridays, Allergy-Free Wednesdays, Gluten-Free Wednesdays

Twitter0Pinterest28Facebook1Google+2StumbleUpon0tumblrDiggReddit0

Comments

  1. These look spectacular! Funny, when I was younger I couldn’t stand carrot cake either. Now it is my favorite! I am so surprised that you like Bob’s Red Mill GF flour. I think the flavor is über icky. Grainy. Sweet. Blech. I’m generally a Bob’s fan, just not any of the GF products.

  2. gfhomemaker says:

    I posted this on Facebook and am getting comments that it is not gluten free. You might want to add “gluten-free” in front of “All Purpose Flour,” even though you say in your post that you used gf flour.

  3. Thanks for the suggestion. I will edit this so it’s more clear.

  4. These look good, I will definitely try them. Just starting out with GF, very discouraged with baking. I used King Arthur AND Bob’s blends and both left a weird grainy texture for me in things so far.

  5. I have a question – we only have mini carrots and I want to make this delish looking dessert NOW! about how many cup(s) of carrots total are needed?

  6. OMG! I just snuck a taste of the batter! Can I double the heat so they are done FASTER!>!>!>! LOL

  7. Hi.. I just have a question about the recipe… 1/2 cloves of what? I´m really sorry, but i´m brazilian and I don´t know very well the gastronomy vocabulary. Thank´s!

  8. Is this for regular size cupcakes or mini cupcakes?

  9. it seems like this recipe is missing some type of liquid or oil or butter, batter came out almost dough-like…

    • The applesauce substitutes the butter or oil. Every time I make it comes out very moist as cupcakes or cakes. What type of applesauce did you use?

Trackbacks

Leave a Reply