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Gluten-free Carrot Cake Cupcakes Recipe

October 31, 2013 By Amber 42 Comments

31 Oct
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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! After some experimenting I found the perfect combination and I’m sharing my Gluten-Free Carrot Cake recipe with you.  My oldest son and husband absolutely love carrot cake and my husband said this was one of the best he had ever tasted.  My boys are brutality honest so when they tell me it is really good I know it is true. 

Gluten-free Carrot Cake Cupcakes Recipe

In this recipe 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 it will work with regular flour too. Also, I made mine into cupcakes but this recipe will work for a cake too.

Gluten-free Carrot Cake Cupcakes
2015-03-18 15:00:45
Yields 24
Moist and delicious!
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Ingredients
  1. 2 1/2 cups Gluten Free All Purpose Flour (I used Bob’s Red Mill)
  2. 1 tsp baking soda
  3. 1 tsp baking powder
  4. 2 tsp cinnamon
  5. 1/2 tsp nutmeg
  6. 1/2 tsp ground cloves
  7. 1/2 tsp allspice
  8. 1 cup brown sugar
  9. 1/2 cup sugar
  10. 1 cup applesauce
  11. 3 large eggs
  12. 2 tsp vanilla
  13. 6 large carrots or 8 medium
  14. 1 1/2 cups pecans
  15. Icing ( I used store bought GF cream cheese icing)
Instructions
  1. Preheat oven 350°
  2. Peel and Grate Carrots (I used my food processor to grate)
  3. Mix all dry ingredients. GF Flour, baking soda, baking powder, spices, and sugars.
  4. Finely Chop 1 cup of pecans.
  5. Add applesauce, eggs, vanilla, grated carrots, and chopped pecans. (Save about 1/4 cup of grated carrots for toppings)
  6. Pour batter in cupcake cups until cup is 3/4 full.
  7. Bake for 18-20 minutes or until toothpick comes out clean.
  8. Let cool completely then frost.
  9. Crush 1/2 cup of pecans.
  10. Sprinkle grated carrots and crushed pecans on top of each cupcake.
By rays of bliss
Rays of Bliss http://www.raysofbliss.com/
Gluten-free Carrot Cake Cupcakes Recipe

Hope you enjoy this recipe! Check out my other gluten-free recipes HERE.

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Filed Under: Blog, Gluten Free, Gluten Free Recipes

Previous Post: « Gluten Free Tuesday Linky 10/29/13
Next Post: Organic Caboose ~ Organic Aplix Fitted Diaper Review »

Reader Interactions

Comments

  1. KL says

    November 4, 2013 at 9:24 pm

    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.

    Reply
    • Amber says

      November 5, 2013 at 10:02 am

      KL, we have been using Bob’s flour for years now. My family likes it and I like that I can buy it in bulk on Amazon! What flour do you use?

    • Valerie Purcell says

      November 10, 2013 at 5:50 pm

      I concur! We have to also watch out for a son’s MSPI (Milk/Soy Protein Intolerance) as well and we find Better Batter GF Flour to be the BEST all around and cup-for-cup GF flour!

    • Amber says

      November 10, 2013 at 5:57 pm

      I haven’t tried Better Batter yet. I will have to give it a try.

  2. gfhomemaker says

    November 5, 2013 at 9:43 am

    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.

    Reply
  3. Amber says

    November 5, 2013 at 10:03 am

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

    Reply
  4. Christa Sterken (@Csterken) says

    November 5, 2013 at 11:55 am

    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.

    Reply
  5. Valerie Purcell says

    November 10, 2013 at 5:52 pm

    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?

    Reply
    • Amber says

      November 10, 2013 at 5:56 pm

      It made almost 3 cups of grated carrots. Enjoy!

  6. Valerie Purcell says

    November 10, 2013 at 7:31 pm

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

    Reply
  7. Vanessa says

    November 23, 2013 at 10:01 am

    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!

    Reply
    • Amber says

      November 23, 2013 at 9:29 pm

      it’s 1/2 teaspoon of ground clove. You will find it with spices at the store.

  8. sarah says

    November 27, 2013 at 9:15 am

    Is this for regular size cupcakes or mini cupcakes?

    Reply
    • Amber says

      November 27, 2013 at 11:52 am

      These are regular size cupcakes.

  9. noel says

    January 3, 2014 at 12:06 am

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

    Reply
    • Amber says

      January 3, 2014 at 9:26 am

      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?

  10. KD says

    February 14, 2015 at 9:55 pm

    I love using applesauce in place of oil…lower fat, and it adds a slightly fruity taste!

    Reply
  11. slehan says

    February 15, 2015 at 9:07 pm

    I’d rather have cupcakes since they’re easier to serve and eat.

    slehan at juno dot com

    Reply
  12. Sandra Caballero says

    February 25, 2015 at 10:05 am

    Looks good to eat!

    Reply
  13. Amber Ludwig says

    March 5, 2015 at 9:56 am

    Mmmmm!!! I just found what Im bringing for Easter!! These sound amazing!!

    Reply
  14. Miriam Matheny says

    March 10, 2015 at 10:13 am

    I have been wanting to make carrot cake and I have everything for this recipe! Hubby will be a happy camper tonight

    Reply
  15. Sandra Watts says

    March 19, 2015 at 11:00 pm

    Carrot cakes are one of my favorite. I am gonna have to try these. Yummy.

    Reply
  16. rasha says

    March 25, 2015 at 1:12 am

    We don t have apple sauce in Egypt. Can you explain how it looks like. We can prepare it like apple juice or apple puree?

    Reply
    • rays of bliss says

      March 26, 2015 at 7:16 pm

      Hello Rasha, apple puree is very similar to apple sauce and it can be used interchangeably.

  17. luba says

    March 25, 2015 at 8:50 pm

    I use grated apples fr apple sause

    Reply
  18. lisa says

    March 26, 2015 at 11:25 pm

    So you dont need to add xanixgum?

    Reply
    • rays of bliss says

      March 27, 2015 at 7:39 am

      Lisa, I never use xanthan gum for this recipe and it turns great every time. The ingredients in this recipe stick and bind together fine without the use of xanthun gum.

  19. Lisa says

    March 29, 2015 at 10:45 pm

    Thanks for the recipe everyone loved it

    Reply
  20. Kathy Roller says

    April 1, 2015 at 6:08 pm

    Carrot cake is my favorite! This is JUST what we’re making for Easter weekend. Thanks for sharing.

    Reply
  21. magscheung says

    April 12, 2015 at 9:16 am

    love to try these … never used gluten-free flour before! Thanks for the idea!

    Reply
  22. Dandi D says

    April 15, 2015 at 6:07 am

    These look so delicious–I want to try them right now!

    Reply
  23. Sally says

    April 19, 2015 at 4:44 pm

    These look so good I love carrot cake so these will be great to make!

    Reply
  24. Anna says

    June 20, 2015 at 2:13 pm

    This looks so good.

    Reply
  25. Elisabeth says

    June 26, 2015 at 12:05 pm

    I love carrot cake but have never had it in cupcake form before!

    Reply
  26. Marnie G (Derrick Todd) says

    August 28, 2015 at 4:07 am

    These look great. I love carrot cake. I like that they are GF.

    Reply
  27. Stefanie says

    September 3, 2015 at 11:34 am

    If I wanted to make it into a cake instead of cupcakes….Do I change the baking time? Also, If I don’t have applesauce available, how much oil would I use in place of the applesauce?

    Reply
    • rays of bliss says

      September 4, 2015 at 12:21 pm

      This recipe works as a cake too. Cooking time is 20-24 minutes for cakes. If you do not have applesause use 1 cup of softened butter or oil.

  28. Shannon says

    September 15, 2015 at 7:17 pm

    This sounds amazing, thank you for sharing with us.

    Reply
  29. David Fultner says

    October 12, 2015 at 1:30 pm

    I think these are nice for fall.

    Reply
  30. Crystal Gomez says

    December 2, 2015 at 2:25 pm

    These look so delicious! Thanks for sharing the recipe!

    Reply
  31. Julie says

    April 1, 2018 at 8:28 am

    Is applesauce sweet or unsweetened

    Reply

Trackbacks

  1. Allergy-Free Wednesdays Blog Hop: Carrot Cake Cupcakes | Gluten Free Pantry says:
    November 5, 2013 at 9:56 pm

    […] Gluten-Free Carrot Cake Cupcakes @ rays of bliss […]

    Reply

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