Gluten-Free Carrot Cake Cupcakes

Gluten-Free Carrot Cake Cupcakes

Published on Friday, March 29, 2024
Jessie Hulsey

Acid Reflux
Jump to Recipe

Mastering Gluten-Free Baking: Crafting the Perfect Carrot Cake Cupcakes

For those who love the classic flavors of carrot cake, our Gluten-Free Carrot Cake Cupcakes are a perfect option for those with gluten sensitivities and following a Low FODMAP diet. 

They are moist and tender, with a blend of warm spices like cinnamon and nutmeg. The shredded carrots give them a natural sweetness and a boost of nutrition, while the cream cheese frosting adds a tangy contrast.

The Basics of Gluten-Free Baking

People who follow a gluten-free diet often have to change their baking routine. Gluten-free baking requires different ingredients and techniques to achieve the same texture and flavor as traditional baking. 

Choosing the right flour is one of the most important aspects of gluten-free baking. Gluten-free flours are made from various grains, nuts, and seeds. Some of the most commonly used gluten-free flour include almond flour, rice flour, and coconut flour.

Almond flour is popular for gluten-free baking because it is high in protein and healthy fats. It is also low in carbohydrates and has a mild, nutty flavor. Rice flour is another common gluten-free flour that is made from finely ground rice. It is versatile and can be used in a variety of baked goods. Coconut flour is a gluten-free flour made from dried coconut meat. It is high in fiber and has a slightly sweet taste, but may not be suitable for those following a Low FODMAP diet due to its high fructose, fructan, and sorbitol content.

When baking with gluten-free flour, it is important to use a blend of flour to achieve the desired texture and flavor. Many gluten-free flour blends are available on the market, or you can make your own by combining different gluten-free flours.


The key to making a moist and flavorful gluten-free carrot cake cupcake is to use the right ingredients. Gluten-free flour is the most crucial ingredient, and it is essential to choose the right type. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or Krustez Gluten Free Flour are great baking staples to keep in your pantry! 

Shredded carrots, cinnamon, and nuts such as walnuts or pecans can be added to the batter to enhance the flavor and texture of that classic carrot cake flavor! According to Monash University, one medium-sized carrot is considered Low FODMAP, which means it offers a perfect way to add vibrant color and essential nutrients to your diet while accommodating those with sensitive digestive systems.

Frosting and Decoration

Cream cheese frosting is the classic frosting for carrot cake cupcakes. Lactose-free cream cheese can be used to make a Low FODMAP and dairy-free option. When it comes to decorating gluten-free carrot cake cupcakes, the options are endless. Chopped nuts, shredded coconut, and fresh fruit such as strawberries can be used to add a pop of color and texture. A sprinkle of cinnamon can also enhance the flavor.

Serving Suggestions

Carrot cake cupcakes are a delicious treat that can be enjoyed on their own or with a variety of accompaniments. Here are some serving suggestions to help you enjoy these cupcakes to the fullest.

  • Cream Cheese Frosting: One of the most popular ways to serve carrot cake cupcakes is with cream cheese frosting. The tangy, creamy frosting pairs perfectly with the sweet, spiced cupcakes. 
  • Fresh Fruit: The sweetness of the fruit complements the spiced cupcakes and provides a refreshing contrast. Try serving the cupcakes with sliced strawberries, raspberries, or blueberries.
  • Whipped Cream: For a lighter option, consider serving the cupcakes with whipped cream. The airy texture of the whipped cream balances out the dense cupcakes and adds a touch of sweetness. 
  • Coffee or Tea: The warm, comforting beverage complements the spiced flavors of the cupcakes and provides a cozy finishing touch to your meal.

Frequently Asked Questions

Are there any healthy substitutions for traditional ingredients in gluten-free carrot cake cupcakes?

Yes, there are several healthy substitutions that can be made in gluten-free carrot cake cupcakes. For example, you can replace refined sugar with a Low FODMAP natural sweetener such as maple syrup. You can add more fruits and vegetables to increase the nutritional value of the cupcakes. For instance, you can add shredded zucchini or mashed bananas to the batter.

Can you incorporate pineapple into gluten-free carrot cake cupcakes?

Yes, you can incorporate pineapple into gluten-free carrot cake cupcakes. Pineapple adds a sweet and tangy flavor to the cupcakes and keeps them moist. You can use crushed pineapple or pineapple puree in the batter. However, make sure to drain the pineapple well so that the excess moisture does not affect the texture of the cupcakes. You can also add other fruits, like cranberries or chopped dates, to the batter for added flavor and texture (check the appropriate FODMAP servings sizes with the Monash University app).

[[ recipeID=recipe-8lu1hobd2, title=Gluten-Free Carrot Cake Cupcakes ]]


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Gluten-Free Carrot Cake Cupcakes

Get ready to savor the flavors of spring with our Gluten-Free Carrot Cake Cupcakes! Topped with a delicious cream cheese frosting, these cupcakes are guaranteed to add a sprinkle of fun to any occasion!

Servings: 12


  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins




  • ½ cup unsalted butter, melted
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup vegetable oil
  • 1 ¼ cups gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • 1 cup grated carrots
  • ½ cup finely chopped walnuts

Cream Cheese Frosting

  • ½ cup unsalted butter, room temperature
  • 8 oz. lactose-free cream cheese, room temperature
  • 3 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1-3 tablespoons lactose-free milk, as needed


  • finely chopped walnuts
  • sugar carrots optional


  1. Preheat your oven to 350°F and prepare a 12-cup cupcake pan by lining it with cupcake liners.
  2. Grate the carrots finely using the small side of a box grater until you have approximately 1 lightly packed cup. Set aside.
  3. Whisk together the gluten-free all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a large bowl.
  4. Whisk together the melted butter, granulated sugar, and brown sugar in a separate bowl until well combined. Then add the eggs and vanilla extract, whisking until fully incorporated. Follow by whisking in the vegetable oil until combined.
  5. Gently fold the dry ingredients into the wet ingredients until just combined.
  6. Next, fold in the grated carrots and chopped walnuts.
  7. Divide the batter evenly among the cupcake liners, filling each about halfway.
  8. Bake at 350°F for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  9. Once baked, remove the cupcakes from the pan and allow them to cool on a wire rack.
  10. Ensure the carrot cake cupcakes are completely cooled before frosting.

For the Cream Cheese Frosting:

  1. In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, cream together the room-temperature butter and cream cheese until smooth.
  2. Add the powdered sugar and mix until fully incorporated.
  3. Incorporate the vanilla extract and beat the frosting on high for 4-5 minutes until it becomes light and fluffy.
  4. If needed, add 1 tablespoon of lactose-free milk at a time to achieve the desired consistency.
  5. Frost the cupcakes with the cream cheese frosting and garnish with chopped walnuts or other decorations if desired. Enjoy!

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 12

Amount Per Serving
Calories 502
% Daily Value*
Total Fat 23.9g 36%
Saturated Fat 13.4g 67%
Trans Fat 0g
Sodium 257.5mg 10%
Total Carbohydrate 70.2g 23%
Dietary Fiber 0.7g 2%
Sugars 46.9g
Protein 4.3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: