Carrot Cake Cupcakes

Combined two family recipes to create the yummiest Gluten-Free Carrot Cupcakes with Cream Cheese Frosting ever! Moist, flavorful, and a total crowd-pleaser!

- gluten free flour - vanilla - grated carrots - pineapple - walnuts


"This is an amazing recipe! It was a hit with my whole family. So moist and full of flavor. Thank you!!!"

- Emily

Mix the oil and sugar thoroughly in a mixer. Add eggs one at a time, beating thoroughly after each addition.

Combine flour, baking soda, baking powder, cinnamon, and salt in a bowl with a pastry cutter or fork.

Add the dry ingredients alternately with the grated carrots to the wet ingredients. Add vanilla and drained pineapple. Mix thoroughly.

Add walnuts and raisins if using. Again, beat thoroughly. Pour or spoon batter evenly into 12 prepared muffin tins.

Bake at 350 degrees for 20 mins, then loosely cover and continue baking for 10–15 more minutes or until toothpick comes out of center cleanly.

Swipe up for the full recipe!

Hi! It’s me, Karen, the mom in our Healthy Gluten-Free Family! A mom of a celiac child and cooking gluten-free food & developing recipes for nearly 14 years.