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.
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!
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 ground 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 ( I used store bought GF cream cheese icing)
Instructions
- Preheat oven 350°
- Peel and Grate Carrots (I used my food processor to grate)
- Mix all dry ingredients. GF Flour, baking soda, baking powder, spices, and sugars.
- Finely Chop 1 cup of pecans.
- Add applesauce, eggs, vanilla, grated carrots, and chopped pecans. (Save about 1/4 cup of grated carrots for toppings)
- Pour batter in cupcake cups until cup is 3/4 full.
- Bake for 18-20 minutes or until toothpick comes out clean.
- Let cool completely then frost.
- Crush 1/2 cup of pecans.
- Sprinkle grated carrots and crushed pecans on top of each cupcake.
Rays of Bliss http://www.raysofbliss.com/
KL says
November 4, 2013 at 9:24 pmThese 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.
Amber says
November 5, 2013 at 10:02 amKL, 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 pmI 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 pmI haven’t tried Better Batter yet. I will have to give it a try.
gfhomemaker says
November 5, 2013 at 9:43 amI 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.
Amber says
November 5, 2013 at 10:03 amThanks for the suggestion. I will edit this so it’s more clear.
Christa Sterken (@Csterken) says
November 5, 2013 at 11:55 amThese 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.
Valerie Purcell says
November 10, 2013 at 5:52 pmI 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?
Amber says
November 10, 2013 at 5:56 pmIt made almost 3 cups of grated carrots. Enjoy!
Valerie Purcell says
November 10, 2013 at 7:31 pmOMG! I just snuck a taste of the batter! Can I double the heat so they are done FASTER!>!>!>! LOL
Vanessa says
November 23, 2013 at 10:01 amHi.. 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!
Amber says
November 23, 2013 at 9:29 pmit’s 1/2 teaspoon of ground clove. You will find it with spices at the store.
sarah says
November 27, 2013 at 9:15 amIs this for regular size cupcakes or mini cupcakes?
Amber says
November 27, 2013 at 11:52 amThese are regular size cupcakes.
noel says
January 3, 2014 at 12:06 amit seems like this recipe is missing some type of liquid or oil or butter, batter came out almost dough-like…
Amber says
January 3, 2014 at 9:26 amThe 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?
KD says
February 14, 2015 at 9:55 pmI love using applesauce in place of oil…lower fat, and it adds a slightly fruity taste!
slehan says
February 15, 2015 at 9:07 pmI’d rather have cupcakes since they’re easier to serve and eat.
slehan at juno dot com
Sandra Caballero says
February 25, 2015 at 10:05 amLooks good to eat!
Amber Ludwig says
March 5, 2015 at 9:56 amMmmmm!!! I just found what Im bringing for Easter!! These sound amazing!!
Miriam Matheny says
March 10, 2015 at 10:13 amI have been wanting to make carrot cake and I have everything for this recipe! Hubby will be a happy camper tonight
Sandra Watts says
March 19, 2015 at 11:00 pmCarrot cakes are one of my favorite. I am gonna have to try these. Yummy.
rasha says
March 25, 2015 at 1:12 amWe don t have apple sauce in Egypt. Can you explain how it looks like. We can prepare it like apple juice or apple puree?
rays of bliss says
March 26, 2015 at 7:16 pmHello Rasha, apple puree is very similar to apple sauce and it can be used interchangeably.
luba says
March 25, 2015 at 8:50 pmI use grated apples fr apple sause
lisa says
March 26, 2015 at 11:25 pmSo you dont need to add xanixgum?
rays of bliss says
March 27, 2015 at 7:39 amLisa, 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.
Lisa says
March 29, 2015 at 10:45 pmThanks for the recipe everyone loved it
Kathy Roller says
April 1, 2015 at 6:08 pmCarrot cake is my favorite! This is JUST what we’re making for Easter weekend. Thanks for sharing.
magscheung says
April 12, 2015 at 9:16 amlove to try these … never used gluten-free flour before! Thanks for the idea!
Dandi D says
April 15, 2015 at 6:07 amThese look so delicious–I want to try them right now!
Sally says
April 19, 2015 at 4:44 pmThese look so good I love carrot cake so these will be great to make!
Anna says
June 20, 2015 at 2:13 pmThis looks so good.
Elisabeth says
June 26, 2015 at 12:05 pmI love carrot cake but have never had it in cupcake form before!
Marnie G (Derrick Todd) says
August 28, 2015 at 4:07 amThese look great. I love carrot cake. I like that they are GF.
Stefanie says
September 3, 2015 at 11:34 amIf 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?
rays of bliss says
September 4, 2015 at 12:21 pmThis 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.
Shannon says
September 15, 2015 at 7:17 pmThis sounds amazing, thank you for sharing with us.
David Fultner says
October 12, 2015 at 1:30 pmI think these are nice for fall.
Crystal Gomez says
December 2, 2015 at 2:25 pmThese look so delicious! Thanks for sharing the recipe!
Julie says
April 1, 2018 at 8:28 amIs applesauce sweet or unsweetened