Gluten-Free Carrot Cupcakes with Cream Cheese Frosting

Name: Gluten-Free Carrot Cupcakes with Cream Cheese Frosting
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 dozen
Ingredients: 2 large eggs, room temperature, lightly beaten; 1/3 cup sugar; 1/4 cup packed brown sugar; 1/4 cup canola oil; 1/4 cup 2% milk; 1/2 teaspoon cider vinegar; 1 cup gluten-free baking flour (with xanthan gum); 1 teaspoon ground cinnamon; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon kosher salt; 1-1/2 cups shredded carrots; 1/4 cup raisins; 1/4 cup chopped pecans; CREAM CHEESE FROSTING:; 4 ounces cream cheese, softened; 1/4 cup butter, softened; 2 cups confectioners' sugar

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 25 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Yvonne Anderson, McComb, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 13, 2024

When my husband had to start eating gluten-free almost 15 years ago, we soon learned that most gluten-free baked goods are deeply disappointing. Imagine his delight when I discovered how to make his favorite carrot cake without wheat flour! It's been a hit with everyone I've made it for, whether or not they need to eat gluten-free. —Yvonne Anderson, McComb, Ohio

TEST KITCHEN APPROVED

Gluten-Free Carrot Cupcakes with Cream Cheese Frosting

Contest Winner

2 Reviews Add your review

Yield:1 dozen

Prep:25 min

Cook:20 min

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Ingredients

2 large eggs, room temperature, lightly beaten
1/3 cup sugar
1/4 cup packed brown sugar
1/4 cup canola oil
1/4 cup 2% milk
1/2 teaspoon cider vinegar
1 cup gluten-free baking flour (with xanthan gum)
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1-1/2 cups shredded carrots
1/4 cup raisins
1/4 cup chopped pecans
CREAM CHEESE FROSTING:
4 ounces cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar

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Directions

1
Preheat oven to 350°. Line 12 muffin cups with paper liners.

2
In a large bowl, beat eggs, sugars, oil, milk and vinegar until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually beat into egg mixture. Stir in carrots, raisins and pecans.
3
Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pan 10 minutes before removing to wire rack to cool completely.
4
In a small bowl, beat cream cheese and butter until blended. Gradually beat in confectioners sugar until smooth. Spread or pipe onto cooled cupcakes. Store in the refrigerator.