Gluten Free Carrot Cupcakes with Cream Cheese Frosting
Updated Jan 26, 2026, Published Mar 26, 2015
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A Celebration of Flavor and Texture
There’s something undeniably joyful about holding a cupcake in your hand — a little bite-size celebration that instantly brings a smile. That’s exactly what you get with these Gluten-Free Carrot Cupcakes with Cream Cheese Frosting, a recipe perfect for spring gatherings, holidays like Easter, or simply indulging your sweet tooth with a gluten-free treat that tastes far from restricted.
Moist, warmly spiced, and crowned with rich, tangy cream cheese frosting (plus optional candied orange zest for an elegant touch!), these cupcakes turn everyday ingredients into something unforgettable.
Table of Contents
Why These Cupcakes Are a Must-Try
Perfect for Every Occasion
Whether you’re baking for a holiday, a birthday, or a casual afternoon coffee, these carrot cupcakes make the cut. They’re sweet and comforting without being overwhelming, making them ideal for both celebrations and simple everyday moments.
Gluten-Free with Layered Flavor
Carrots bring moisture and natural sweetness, while warming spices like cinnamon complement deep notes of orange zest and vanilla. The addition of raisins (and optional walnuts) adds texture and depth, ensuring every bite is satisfying.
Tangy Cream Cheese Frosting
What truly elevates this dessert is the luscious cream cheese frosting. Rich, smooth, and just tangy enough to balance the sweet spice of the cupcake, it’s the perfect finishing touch. For a fun twist, the original recipe even includes candied orange zest — a bright, citrusy contrast that makes these cupcakes extra special.
Tips for Baking Success
Make It Ahead
These cupcakes are great for prepping a day in advance. Bake them the night before your event, frost them the next morning, and they’ll taste just as fresh and delightful.
Texture Matters
Grating the carrots finely ensures a tender crumb that’s uniformly moist. Avoid overmixing the batter, gentle folds will keep your cupcakes light and fluffy.
Add Tiny Twists
Here are a few easy ideas to customize your cupcakes:
- Swap raisins for finely chopped dates for extra chewiness.
- Toast walnuts before folding them into the batter for enhanced nuttiness.
- Add a pinch of nutmeg or ginger to deepen the spice profile.
Serving & Presentation
These cupcakes are as beautiful as they are delicious, no elaborate frosting necessary. A modest swirl of cream cheese frosting is enough to impress. For gatherings, consider topping them with a small sprinkle of cinnamon or a few colorful carrot ribbons made from a vegetable peeler.
Pair them with a warm cup of tea, a latte, or even sparkling cider to make dessert feel like a moment worth savoring.
Gluten-Free Baking Confidence
For anyone on a gluten-free diet, delicious baked goods can sometimes feel elusive. But moist cupcakes with a dreamy frosting show that plant-based, gluten-free desserts can be just as indulgent as traditional versions. With a good gluten-free flour blend and simple pantry staples, you’ll find baking success again and again.
For more cupcake inspiration, check out our Gluten Free Green Velvet Cupcakes, Hostess Chocolate Cupcake, and Gluten-Free Chocolate Cupcakes with Chocolate Buttercream
Gluten Free Carrot Cupcakes with Cream Cheese Frosting
Ingredients
Carrot Cupcakes
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- ¾ cup grapeseed or other neutral-tasting vegetable oil
- 1 tablespoon fresh orange juice
- 1½ teaspoons finely grated orange zest
- 2 large eggs, at room temperature
- 1 cup gluten-free flour blend
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ½ pound carrots, grated (about 1½ cups)
- ½ cup raisins
- ½ cup walnuts, optional
Cream Cheese Frosting
- 6 ounces cream cheese or dairy-free cream cheese, at room temperature
- 8 tablespoons unsalted butter or dairy-free buttery sticks, at room temperature, (1 stick )
- 1/8 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- ½ pound powdered sugar
- Candied Orange Zest
- 3 medium oranges, about 1½ pounds
- 2 cups sugar, divided use
- 1 cup water
Instructions
Carrot Cupcakes
- Preheat the oven to 350ºF. Line 12 cups of a standard muffin pan with paper liners.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, vanilla, oil, orange juice, and zest on medium speed. Reduce the speed to low and add the eggs one at a time, mixing well until each egg is fully incorporated, scraping down the sides of the bowl after each addition.
- In a large mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. With the mixer on low speed, add half of the flour mixture to the wet ingredients. Add the carrots, raisins, and walnuts (if using) to the remaining flour mixture and toss well to coat. Add to the batter and mix well with a rubber spatula, making sure to scrape the sides and bottom of the bowl. Divide the batter evenly among the prepared muffin cups.
- Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling. When completely cool, frost with cream cheese frosting and garnish with candied orange zest if desired.
Cream Cheese Frosting
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, salt, and vanilla on medium speed. Turn the mixer off and sift in the powdered sugar. Turn the mixer on low and beat until smooth.
- Candied Orange Zest
- With a citrus zester, peel off thin strips of orange peel from the oranges. In a saucepan, combine 1 cup sugar with 1 cup water and bring to a boil. Add the orange peel and boil for 20 minutes.
- Place 1 cup sugar in a bowl. Strain the orange peel from the liquid, add to the sugar, and toss to coat. Separate the candied peels and allow to dry on a piece of waxed paper or foil for several hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
THANK YOU FOR POSTING GLUTEN FREE RECIPES – THERE ARE NEVER ENOUGH OUT THERE. I’M A BIT FRUSTRATED HOWEVER WITH THE CONSTANT INCLUSION OF PREBLENDED PRODUCTS (SUCH AS YOUR OWN SPECIAL GLUTEN FLOUR BLEND OR CUPCAKE MIXES). WOULD BE NICE IF YOU WOULD KEEP IT NON-SELF PROMOTING ONCE IN AWHILE.
Patricia,
You’re welcome :) Also, for any of the recipes that call for my flour, you can make your own using this recipe: https://glutenfreeandmore.com/blog/2008/01/carols-all-purpose-gluten-free-flour-blend.html
Hope that helps!
xo,
Carol
I am a diabetic and I need to eat Gluten free