Gluten Free Carrot Cake Cupcakes

Gluten Free Carrot CupcakeFor ages and ages I had been wanting/ dreaming of having a Kitchenaid a bright purple Kitchenaid, ogling them every time I went through a department store, saw one on TV or when I looked at them online (Yes I am aware I was obsessed), but being on significantly less hours at work I really couldn’t justify the cost.

But it turns out I am a very very lucky girl who has the most amazing boyfriend in the world who got me one from my birthday YAY!!!!

I am currently using all of my energy for my up and coming final accounting exam, but I thought that it would be criminal to wait 2 1/2 weeks to use it, so I made these amazing GF carrot cake cupcakes with soft cheese frosting.

Kitchen Aid Grape/ PurpleOk so the kitchen aid was everything I dreamed it would be it made baking effortless, I only used the beating attachment this time round but it was great to make up the batter and the frosting!

Now what you have all been waiting for, the recipe for these most incredibly moist, soft and spongy GF mini carrot cakes, every single one was munched up over the course of a weekend, and I am the only one who is GF most people had no idea they were GF .

Makes:24     Prep Time: 30 (inc decorating)    Cook Time: 18-20mins


For the Cupcakes

  • 2 cups (280 g) Gluten Free Plain Flour (I use Doves – Link)
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon bicarbonate soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 3/4 cup (150 g) golden caster sugar
  • 1/2 cup (109 g) light brown sugar
  • 3 cups (270 g) peeled and grated carrots (This is about 2-3 Medium/Large carrots)
  • 3/4 cup (110 g) chopped pecans
  • 1/2 cup (112 g) extra virgin olive oil or coconut oil
  • 4 large eggs
  • 1 teaspoon apple cider vinegar
  • 1/2 cup (4 fl. oz.) almond milk, at room temperature

For the Frosting

  • 1 cup (250g/ml)  cream cheese – if you want thicker icing so you can pipe reduce to about 200-220mls)
  • 1 tablespoons (28 g) unsalted butter, at room temperature
  • 1/4 teaspoon sea salt
  • 4 cups (500 g) icing sugar


  1. Gluten Free Carrot CupcakePreheat oven to 180
  2. Mix to combine well the Flour, X-Gum, baking powder, bicarb soda, sugar (both types), salt and cinnamon
  3. Add the carrots and pecans
  4. In a separate bowl beat the eggs and then add the vinegar+ milk and whisk
  5. Add the liquid mixture into the dry mix and beat thoroughly.
  6. Spoon the mixture into cupcake cases and pop in the oven- fill the cases about 3/4 of the way full.
  7. Gluten Free Carrot CupcakesCook for 20 mins
  8. Whilst the cakes are in the oven make up the frosting by mixing all the frosting ingredients in a bowl, just keep adding icing sugar until you get your desired consistency.
  9. Once cupcakes have cooked you will know they are done by popping a fork into one and if it comes out clean they are done 🙂 it is ready to decorate them.
  10. To decorate either pipe the frosting onto the cake or like I did simply use a small silicon spatula to smooth over the top to the top of the cases. I then sprinkled cinnamon on the top.

NB-Due to the frosting you will need to store in the fridge.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s