Gluten Free Carrot Cake Cupcakes You Have To Make
These gluten-free carrot cake cupcakes are irresistibly moist, warmly spiced, and packed with grated carrot goodness. Coconut oil adds richness, while optional macadamia nuts bring a buttery crunch. Topped with smooth vanilla buttercream, they’re perfect for any occasion—easy to make, hard to resist, and guaranteed to disappear fast.
Ingredients
Batter
- 175 g light brown sugar
- 200 g gluten free flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 2 eggs
- 70 g coconut oil
- 200 g grated carrots
- 150 g Chopped Macadamia Nuts Optional
Buttercream Icing
- 125 g butter
- 250 g icing sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180°C (or 160°C for fan ovens)
- In a mixing bowl, add light brown sugar and coconut oil. Mix together until smooth.
- Next, fold the gluten free flour, baking powder, and cinnamon into the mixture, then mix well until no dry ingredients remain.
- Grate the carrots
- Add the grated carrots and eggs to the mixture and make sure there is a nice and smooth consistency to the carrot cake batter
- Optional addition to the batter - add in chopped macadamia nuts (or walnuts/ pecans)
- Spoon the carrot cake batter into the cupcake cases and bake for 25-30 minutes (or until toothpick inserted into the centre of a cupcake comes out clear)
- Leave the cupcakes to cool for 3 hours
- Combine the butter, icing sugar and vanilla extract to make a creamy buttercream icing
- Decorate the cooled cupcakes with the buttercream (and anything else you want to add!)
- Finally, my favourite part, eat the cupcakes!❤️