This easy recipe makes the best gluten free carrot cupcakes in the world!
They are fluffy, they are moist and so soft! I think this might just be my very favourite! The batter comes together easy and quick so that you can have the best treat without any hard work and spending a lot of time making them.
I have paired it with the most delicious salted caramel cream cheese frosting (recipe here) and topped with salted caramel sauce, this makes these cupcakes extra decadent, but feel free to pair it with a normal cream cheese frosting.
A note on ingredients for these gluten free carrot cupcakes
Vegetable Oil
You can use any vegetable oil that you prefer. I use Canola oil for the neutral flavour. If you decide to use a different oil with a stronger flavour, like olive oil, it may alter the taste of the cupcakes. I do suggest going with a neutral flavour oil.
Cornflour / Cornstarch
If you are allergic or cannot have corn in your diet, you can try using arrowroot or potato starch in this recipe. I haven’t tested it, however, given the amount, I can’t see these options failing.
Sugar
This recipe calls for caster sugar (superfine sugar). Caster sugar is great for baking because it is light in texture and dissolves easier when baking making sure you don’t get spots that have not dissolved which can cause little ‘specks’ on your cake and cupcake after baking.
For the caramel, it is best to use caster sugar to ensure even melting and no burning, but you can try granulated sugar.
You can easily make caster sugar at home by processing granulated sugar until fine (not powdered) in a food processor.
Baking Temperature
These gluten free carrot cupcakes need to be baked at a lower temperature than normal. This is to ensure even baking and to give that sugar time to dissolve. However, if you bake it a bit higher or standard 180C (350F) you will get a bit of a crispy top, almost like a sugar cookie, which is also delicious. If this is something you would like, then try baking it at 180C (350F).
How to make the yummiest gluten free carrot cupcakes
The Caramel
Boil or heat the cream in the microwave and set aside. Place the sugar in a small heavy-based saucepan and heat on medium until it melts and caramelises. Stir very gently as you go to ensure it melts evenly and sugar dissolves completely. When you reach a light caramel remove from the heat and add the cream slowly while stirring or whisking continuously, making sure your hands are protected as it will steam as the cream helps the sugar to stop cooking. Add the salt then add the butter in stages. Do not add the butter all at once or too fast as it will not be incorporated and will create an oily base. Don’t add it too slow either; add a small block of butter at a time and stir, as soon as it is almost completely melted, add the next and continue until fully incorporated. Add the caramel back onto a low heat and bring to a temperature of about 110C. Set aside to cool. We will use some of this for the frosting and the leftover for garnishing the cupcakes.
The Gluten Free Carrot Cupcakes
- Preheat your oven to 170C (340F) without a fan or 150C(300F) with a fan. Prepare your cupcake pan.
- In a medium-size bowl add the eggs and sugar. Mix these until very light and creamy. Now stream in the oil slowly while mixing and is combined.
- Sift in the dry ingredients into the wet and combine well.
- Fold in the grated carrots and pecans by hand.
- Fill the cupcake liners 2/3 full and bake for +-20 to 25 min or until a toothpick comes out clean or with only a few crumbs attached.
The Frosting
One batch of frosting as per the recipe on the blog. You can find the recipe here.
Storage
Since these cupcakes have this delicious cream cheese frosting, it is best to refrigerate them. However, take them out of the fridge to reach room temperature to enjoy them at their best!
If you’ve tried this recipe, remember to comment below and let me know how it went.
Love,
Melt-In-Your-Mouth Gluten Free Carrot Cupcakes
Ingredients
Caramel
- 70 g Unsalted Butter
- 40 g Cream
- 90 g Caster Sugar Superfine Sugar
- ⅛ tsp Sea Salt
Gluten Free Carrot Cupcakes
- 170 g Carrot Grated
- 180 g Caster Sugar Superfine Sugar
- 2 Eggs Large
- 160 g Vegetable Oil
- 125 g Gluten Free All-Purpose Flour Link in Recipe Notes
- 30 g Cornstarch / Cornflour
- 1 ½ tsp Xanthan Gum Omit if your flour blend already contains it
- 1 ¾ tsp Baking Soda
- ¼ tsp Baking Powder
- 1 tsp Mixed Spice
- 25 g Pecan Nuts Chopped
Caramel Cream Cheese Frosting
- 1 Batch Caramel Frosting Link to recipe in notes
Instructions
Caramel
- Boil or heat your cream in the microwave, and set aside.
- Add your caster sugar to a small saucepan and place over medium heat. Heat the sugar until it melts and caramelises (light caramel), stirring slowly as it melts. Make sure all your sugar is dissolved.
- Once your caramel reaches a light caramel, add the cream, whisking or stirring continuously and being careful not to burn your hands over the heat.
- Add the salt and then start adding your butter in cubes. Once your cube is almost melted fully, add the next and continue the process until all your butter is incorporated.
- Pour your caramel into a bowl and place plastic wrap onto the surface of the caramel and let cool.
Gluten Free Carrot Cupcakes
- Preheat your oven to 170C (340F). Prepare your cupcake pan.
- In a medium-sized bowl, whisk together eggs and sugar until pale, light and creamy.
- Stream in oil slowly, while conitnuously whisking.
- Sift your dry ingredients into your wet mixture and mix until combined.
- Add grated carrots and pecans and fold in by hand.
- Bake for 20 – 25 min until a toothpick comes out clean or has only a few crumbs attached to it.
Caramel Cream Cheese Frosting
- Process your light brown sugar into a powdered consistency using a grinder or hand blender. This step is optional, however the frosting will be a bit more crunchy if you decide to skip this step.
- In a medium-sized bowl, add your butter and cream cheese frosting and mix until well combined.
- Add your sugars and vanilla and mix until smooth.
- Add 50g of your smooth caramel and mix until well combined.
Notes
- Gluten Free All-Purpose Flour recipe here
- Caramel Cream Cheese Frosting recipe here
- Mixed spice – you may know it as something different. It is known also known as pudding spice or pumpkin pie spice and contains a mix of cinnamon, nutmeg, ginger, allspice and cloves. If you prefer less spicy, you can use only cinnamon as well.
