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  • Writer's pictureThe Farmer's Wife

Gluten Free Carrot Cupcakes (or cake!)

This recipe is compliments of CSA Member Brittany A.!


  • 2 ¼ cups all purpose gluten free flour blend (I like Cup4Cup here best; Better Batter also works well)

  • 1 teaspoon xanthan gum (omit if your blend already contains it)

  • 1 teaspoon baking soda

  • 1 ½ teaspoons baking powder

  • ½ teaspoon kosher salt

  • 2 teaspoons ground cinnamon

  • ¾ cup granulated sugar

  • ½ cup packed light brown sugar

  • ½ cup neutral oil (like sunflower or grapeseed oil)

  • 4 eggs at room temperature, beaten

  • 1 teaspoon apple cider vinegar

  • ½ cup milk at room temperature

  • ½ cup chopped pecans plus more for decorating (optional)

  • ½ cup white chocolate chips

  • 3 cups peeled and grated carrots (from about 3 large carrots)


  • 8 ounces cream cheese at room temperature

  • 8 tablespoons unsalted butter at room temperature

  • ¼ teaspoon kosher salt

  • 4 cups confectioners’ sugar plus more as necessary


  • Preheat your oven to 350°F. Grease two 8-inch round baking pans and set them aside. If making cupcakes, grease or line two standard 12-cup muffin tins, and set them aside.

  • In a large bowl, place the flour, xanthan gum, baking soda, baking powder, salt, cinnamon and granulated sugar. Whisk to combine well. Add the brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar.

  • Create a well in the center of the dry ingredients, and add the oil, eggs, vinegar, and milk, and mix to combine. Add the (optional) pecans and white chocolate chips, and mix until evenly distributed throughout.

  • Add the grated carrots to the mixture, and stir until evenly distributed throughout the batter. The batter will be thick, but relatively soft.


  • Divide the batter evenly among the two prepared baking pans, and spread into an even layer in each.

  • Place in the center of the preheated oven and bake until the cake is uniformly light brown on top, and beginning to pull away from the sides of the pan rotating the pans once during baking (35 to 40 minutes).

  • Remove the pans from the oven from the oven and allow the cakes to cool for at least 10 minutes before transferring to a wire rack to cool completely.


  • Fill the wells of the prepared muffin tins about 3/4 of the way full with batter, and shake the pan back and forth to distribute the batter evenly in each well.

  • One at a time, place the muffin tins in the center of the preheated oven and bake until a toothpick inserted in the center of the cupcakes comes out with no more than a few moist crumbs attached (about 20 minutes).

  • Remove the tin from the oven from the oven and allow the cupcakes to cool in the pan for at least 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining muffin tin.

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