These gluten free carrot cake cupcakes are super moist, lightly spiced and topped with a generous swirl of lemony cream cheese frosting.
These gluten-free carrot cake cupcakes have been a favourite for years. They’re moist, gently spiced and finished with a bright lemon cream cheese frosting — a perfect treat for afternoon tea, a bake sale or anytime you need something comforting and not fussy.
Carrot cakes translate well to gluten-free baking because they are naturally tender and moist; the grated carrot and oil help keep the texture soft even when using a gluten-free flour blend.
The recipe is approachable for home bakers: nothing complicated, just straightforward methods and reliable results.
Here’s What You’ll Love About This Recipe:
- CLASSIC CARROT CAKE FLAVOUR – Lightly spiced with a hint of lemon zest.
- SUPER MOIST – Oil and grated carrot keep the cupcakes tender.
- EASY TO MAKE – Great for bakers of all levels.
- SMOOTH CREAM CHEESE FROSTING – Thick enough to pipe bakery-style swirls.
Scroll to the recipe card for the full ingredients and printable recipe, or read on for helpful tips and process photos.
Ingredients
For the Gluten Free Carrot Cake Cupcakes
- Gluten Free Flour – Use a reliable blend of rice and starches (tapioca, potato) or your preferred store-bought mix. Different blends will change texture slightly.
- Xanthan Gum – Helps bind the crumb. If your flour blend already contains a gum, omit this.
- Baking Soda
- Spices – Mixed spice or pumpkin pie spice works well; cinnamon alone is fine if that’s what you have. Ensure spices are gluten free.
- Eggs
- Brown Sugar
- Vegetable Oil – Any neutral oil such as rice bran, grapeseed or canola.
- Carrots – About 3–4 medium carrots, grated (weigh to 400g for accuracy). Fresh carrots give the best moisture.
- Walnuts – Optional. Pecans or raisins can be used instead, or omit entirely.
- Lemon – Zest brightens the batter; omit if you prefer.
Optional: Add raisins in place of some or all of the nuts if you like.
For the Cream Cheese Frosting
- Unsalted Butter – Room temperature is best so it creams easily.
- Full-Fat Cream Cheese – Use block-style full-fat cream cheese; tub or low-fat varieties won’t give the same texture.
- Icing Sugar – Also called powdered or confectioner’s sugar.
- Lemon – Zest and a little juice add brightness; swap vanilla if preferred.
- Salt – A pinch to balance sweetness.
How to Make Gluten Free Carrot Cupcakes
Peel and grate the carrots, then weigh 400g so the batter has the right moisture. Chop walnuts if using.
Beat the eggs, brown sugar, oil and lemon zest until thick and pale (about 3–4 minutes). Sift the dry ingredients (gluten-free flour, baking soda, xanthan gum and spice) and add to the wet in two to three additions, mixing well and scraping the bowl.
Fold in the grated carrot and walnuts, then spoon the batter into paper-lined muffin tins. Fill each liner to roughly 3/4 full — this recipe yields 18 cupcakes, so you’ll need two muffin pans or to bake in batches.
Bake at 160°C (320°F) for 20–25 minutes, until lightly golden and a skewer comes out clean. Allow the cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting, beat the butter with lemon zest and salt until pale and creamy (4–5 minutes). Add the cream cheese and beat until smooth, then add the icing sugar in two to three additions on low speed. Add lemon juice and mix until creamy. Chill 10–15 minutes to firm slightly, then pipe or spread onto the cupcakes.
The tall piped swirl gives a bakery look, but feel free to use a smaller tip or simply spread the frosting with a knife.
These gluten-free carrot cake cupcakes are a family favourite — tender, flavourful and reliably delicious.
Gluten Free Carrot Cake Cupcakes
Ingredients
For the Cupcakes
- 450 g gluten free flour
- 1 ¼ teaspoons baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon mixed spice
- 400 g grated carrot
- 100 g walnuts (optional)
- 4 large eggs
- 350 g brown sugar
- 1 ¼ cups vegetable oil
- 1 teaspoon lemon zest
For the Cream Cheese Frosting
- 250 g unsalted butter
- 1 teaspoon lemon zest
- ¼ teaspoon table salt
- 160 g full-fat cream cheese
- 550 g icing sugar
- 1 teaspoon lemon juice
Instructions
Make the cupcakes
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Heat oven to 160°C (320°F). Line one and a half standard muffin pans with liners (18 holes). If you only have one pan, bake in two batches.
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Sift flour, baking soda, xanthan gum and mixed spice into a bowl and whisk to combine.
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Peel and grate carrots; measure 400g.
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Chop walnuts if using.
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Beat eggs, brown sugar, oil and lemon zest until thick and creamy, about 3–4 minutes.
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Add dry ingredients in 2–3 additions, mixing well and scraping down the bowl. Stir in grated carrot and walnuts.
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Spoon batter into liners to ¾ full. Avoid overfilling to prevent overflow.
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Bake 20–25 minutes until lightly golden and a skewer comes out clean. Cool in the pan briefly, then transfer to a wire rack to cool completely before frosting.
Make the Frosting
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Beat butter with lemon zest and salt until pale and creamy, about 4–5 minutes.
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Add cream cheese and beat 2–3 minutes until smooth.
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On low speed, add icing sugar in 2–3 additions, scraping the bowl. Add lemon juice and mix until smooth. Chill 10–15 minutes to firm.
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Pipe or spread frosting onto cupcakes. If you prefer, spread with a knife instead of piping.
Storing the Cupcakes
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Unfrosted cupcakes: store in an airtight container at room temperature for 2–3 days or freeze up to 2–3 months (wrap well). Frosted cupcakes: refrigerate in an airtight container for 3–4 days; bring to room temperature before serving to soften frosting.
Notes
- Flour: Use your preferred gluten-free blend; texture will vary by mix.
- Xanthan gum: Omit if your flour blend already contains a gum.
- Walnuts: Optional — swap for pecans or raisins or leave out.
- Cream Cheese: Use block-style full-fat cream cheese for best frosting texture.
Nutritional Disclaimer: Any nutritional information provided is a computer generated estimate and is intended as a guide only.
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