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Gluten-Free Carrot Cupcake Recipe

Updated on April 12, 2013
Gluten Free Carrot Cupcakes topped with Cream Cheese Icing
Gluten Free Carrot Cupcakes topped with Cream Cheese Icing | Source

Create a Gluten Free Flour Combination

Bob's Red Mill white rice flour, added to almond flour and guar gum.
Bob's Red Mill white rice flour, added to almond flour and guar gum. | Source

Gluten Free Carrot Cake - Tastes so good!

The secret to baking gluten free is to find the right combination of flours that create the texture to resemble baking with wheat flour.

In this recipe I included guar gum to give texture to white rice flour and almond flour. It is not perfect by any means but I and my family found the texture chewy and dense enough to resemble a traditional carrot cake. One mistake I did make was to grate the carrots on the large slice of my mixer. Next time I would use the smaller grater.

As with much of my gluten free baking I started with a recipe from a non gluten free source that I know works either because I or someone I know has made it and then I adapt the flours. This recipe was adapted from Bake and Decorate by Fiona Cairns (www.fionacairns.com ). If you don't want or don't feel confident experimenting and mixing your own flours try a 1/2 and 1/2 combo of almond and brown or whte rice and add 1/3 guar gum; or use Bob's Red Mill pre-mixed all purpose wheat free flour minus 1/3 called for in the recipe and add guar gum or sourghum flour.

Please Rate this Recipe

5 stars from 1 rating of Gluten Free Carrot Cupcakes

Making Gluten Free Carrot Cupcakes and Topping in Pictures

Add the chopped pecans and carrots to the beaten wet mixture
Add the chopped pecans and carrots to the beaten wet mixture | Source
Add the flour to the beaten wet ingredients, pecans and carrots and pulse.  Do not over process.
Add the flour to the beaten wet ingredients, pecans and carrots and pulse. Do not over process. | Source
Use an ice cream scoop to create evenly measured cake mixture into the papers. Fill to half way up the papers.
Use an ice cream scoop to create evenly measured cake mixture into the papers. Fill to half way up the papers. | Source
Cut butter into slices or cube before mixing for the topping
Cut butter into slices or cube before mixing for the topping | Source
Beat the butter and sugar for the topping until light and fluffy
Beat the butter and sugar for the topping until light and fluffy | Source
Cool cakes on a wire rack before topping
Cool cakes on a wire rack before topping | Source
Top the cupcakes whilst they are still a little warm
Top the cupcakes whilst they are still a little warm | Source

Cook Time

Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: 18 cup cakes

Ingredients for the cake

  • 1 cup chopped and toasted pecans
  • 1/2 cup white or brown rice flour
  • 1/2 cup almond flour
  • 1.3 cup guar gum
  • 2-3 tsps cinammon
  • 1-2 tsps nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 2/3 cup sunflower oil
  • 3/4 cup packed brown sugar
  • 3 large or 4 medium eggs
  • 1 2/3 cups grated carrots
  • I orange finely grated zest, (use juice in topping)
  • For the Topping Cream Cheese with orange
  • 6 tablespoons unsalted butter
  • 1/2 cup confectioners' sugar
  • 1 Orange juice from previously zested orange
  • 5 1/2 oz cream cheese

Method for Cake and Topping

  1. Place papers into muffin cups and pre-heat oven to 325F. Chop and grate the pecans and carrots
  2. Sift together the flours, cinnamon, nutmeg, baking posder, soda and salt into a bowl or measuring jug. Place oil and sugar into electric mixer and beat until combined and smooth.
  3. Gradually beat in the eggs one at a time. Pulse in the carrots, pecans and orange zest. When combined pulse in flour mixture. Do not over process.
  4. Using a spoon or ice cream scoop place the mixture into the cup cake papers. Bake for 20-25 mins. The cakes should spring back when you lightly press with your finger or insert a toothpick. The cakes are ready if the toothpick comes out clean. Cool on a wire rack.
  5. Beat the butter and sugar until light and fluffy, add the cream cheese and continue to beat. Slowly add in enough orange juice until the mixture is spreadable but not runny. Spread onto cakes whilst still a little warm. Top with more chopped pecans or other decorations as desired.

Comments

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    • Lizam1 profile imageAUTHOR

      Lizam1 

      4 years ago from Victoria BC

      Lifefusion I hope they turned out and you enjoyed them.

    • Lifefusion profile image

      Josh Woods 

      5 years ago from United States

      Just picked up the ingredients yesterday. I will be making then this weekend. Thanks again.

    • Lizam1 profile imageAUTHOR

      Lizam1 

      5 years ago from Victoria BC

      :-) Thanks teaches12345. They are pretty yummy and don't last long in our house!

    • teaches12345 profile image

      Dianna Mendez 

      5 years ago

      On my word, can here be anything more beautiful or delish? Thanks for sharing this gluten free recipe idea. Very much what we need to enjoy when craving a sweet.

    • Lizam1 profile imageAUTHOR

      Lizam1 

      5 years ago from Victoria BC

      Thanks for your comment Om - yes I love those cups and we have to get some more!

    • Om Paramapoonya profile image

      Om Paramapoonya 

      5 years ago

      Yummy! Thanks for sharing this lovely gluten-free recipe. The paper cups you use are so cute!

    • Lizam1 profile imageAUTHOR

      Lizam1 

      5 years ago from Victoria BC

      Italianfood great. Thanks for letting me know.

    • italianfood profile image

      George A. Pepper 

      5 years ago from Philippines

      I tried your recipe and it really taste good!

    • Lizam1 profile imageAUTHOR

      Lizam1 

      5 years ago from Victoria BC

      Hello My Cook Book, thanks for the comment. I hope you like them.

    • My Cook Book profile image

      Dil Vil 

      5 years ago from India

      Good hub with great recipe. It is very easy to follow with the pics. I like it, will try the same as well.

    • Lizam1 profile imageAUTHOR

      Lizam1 

      5 years ago from Victoria BC

      Kidscraft thank you for the compliment and stopping by.

      Italianfood thank you also. Let me know if you bake some.

    • italianfood profile image

      George A. Pepper 

      5 years ago from Philippines

      Cupcakes! My favorite. It is a great recipe indeed.

    • kidscrafts profile image

      kidscrafts 

      5 years ago from Ottawa, Canada

      Nice article.... or should I say "delicious" article :-)

      It's great that you give a new gluten free recipe! I love the wrapping for your little cakes... a nice presentation is always a +.

    • Lizam1 profile imageAUTHOR

      Lizam1 

      5 years ago from Victoria BC

      Thanks pooja2109. Enjoy if you make them.

    • pooja2109 profile image

      Pooja S 

      5 years ago from Toronto

      Great recipe with Gluten free ;-)

    • Lizam1 profile imageAUTHOR

      Lizam1 

      5 years ago from Victoria BC

      Thanks lifefusion. The mixture is quite dense but very light if that makes sense. Liza

    • Lifefusion profile image

      Josh Woods 

      5 years ago from United States

      Great article...will try this soon and then rate and let you know how my family likes them. Thanks.

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