Appalachia Appalachian Food

Carrot Cake Cupcakes = YUM

Carrot Cake Cupcakes gluten free

The girls and I were invited to a get together and since I’ve been thinking about making a carrot cake for the last few months. I thought carrot cake in cupcake form would be just the thing to take. Chatter said “Momma a lot of people that will be there only eat gluten free things.”

Realizing Chatter was right I set to finding a gluten free carrot cake recipe and came upon a really good one. If you’re not worried about gluten (I’m usually not) go with the plain flour instead of the mix and the cupcakes will be just fine.

Carrot Cake Cupcakes – Recipe adapted from Gluten Free on a Shoestring

  • 2 cups plain flour (or gluten free all purpose flour blend containing xanthan gum)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 3 cups shredded carrots
  • 1 cup chopped nuts (I used almonds but I think pecans would be great too)
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 teaspoon apple cider vinegar
  • 1/2 cup milk (any kind)

Cream Cheese Frosting

  • 8 oz. cream cheese softened
  • 2 tablespoon butter
  • 1/4 teaspoon salt
  • 2 1/2 cup powdered sugar

Not too sweet carrot cake recipe

The recipe directions sound a little different than other carrot cakes I’ve made, however I’m thinking the difference is directly related to getting a good result while using a gluten free flour mix.

Mix together the flour, baking soda, baking powder, salt, cinnamon and white sugar. Add in the brown sugar and mix well, remove any lumps. Add the carrots and nuts and mix again. Set this mixture to the side.

In another bowl mix the oil, eggs, vinegar, and milk thoroughly. The recipe said the mixture should be pale and frothy. That took about 10 minutes of mixing in my stand mixer.

Quickly add the wet to the dry and mix well. When you first pour in the liquid you can sort of hear a little hissing or bubbling noise. As you continue to stir, the batter will become fairly thick.

Either grease or line your cupcake pan; fill each cupcake 3/4 the way full and shake the pan to settle the batter. Bake at 350° for 20 minutes or until done.

Allow the cupcakes to cool in the pan for at least 5 minutes before removing.

While the cupcakes are cooling you can whip up the cream cheese frosting.

Cream cheese icing for carrot cake

Beat cream cheese and butter until smooth; add powdered sugar and salt and continue beating until the icing is thick and fluffy. If you need to you can add more powdered sugar-I didn’t need to.

Ice cooled cupcakes with your favorite icing utensil or you can use a piping bag. I used a ziplock bag in place of a piping bag and it worked pretty good.

It’s totally optional, but if you like you can sprinkle cinnamon on the icing.

If you’d like to print the recipe, jump over to the Gluten Free on a Shoestring website and you can print from there.

Best gluten free carrot cake

The cupcakes turned out great. I believe I would have enjoyed them more if I had used flour instead of the gluten free mix.

This is the perfect carrot cake if you like one that isn’t overly sweet. Of course the cream cheese icing is sweet enough by itself!

Tipper

 

 

You Might Also Like

14 Comments

  • Reply
    Pam Danner
    March 1, 2016 at 6:35 pm

    YUM indeed! Carrot Cake is one of my favorites!!! Yours look delicious! Thank you for the recipe.
    Pam
    scrap-n-sewgranny.blogspot.com

  • Reply
    Rev. Rose Marie "RB" Redmond
    February 29, 2016 at 10:12 pm

    That looks so yummy. A friend also adds a dash of nutmeg and ground cloves to her carrot cake, so it’s like a cross between carrot cake and spice cake, and it’s real good too.
    God bless.
    RB
    <><

  • Reply
    Quinn
    February 29, 2016 at 7:27 pm

    Oh my word, Tipper – that last picture made my mouth water! Looks like something from a fancy recipe book!

  • Reply
    Ed Ammons
    February 29, 2016 at 6:25 pm

    Floyd Rooney got it right. The distillation process removes the gluten from alcoholic beverages made with the grains that cause celiac disease and gluten intolerance. That don’t apply to beer which is only fermented. Wines and hard cider don’t have gluten anyway.
    I am not promoting the use of any of these drinks because they cause many more problems than the gluten does. I just thought it interesting that people inflicted with gluten related problems could go to a party and drink pretty much whatever they want, except beer, without worrying, but are afraid to eat.

  • Reply
    Rooney Floyd
    February 29, 2016 at 3:32 pm

    I believe the answer to Ed’s riddle is whiskey.

  • Reply
    Tipper
    February 29, 2016 at 3:14 pm

    Ed-I have no clue but I hope you’ll tell me : )

  • Reply
    Tipper
    February 29, 2016 at 3:13 pm

    Miss Cindy – YES they were : )

  • Reply
    Ed Ammons
    February 29, 2016 at 2:12 pm

    I have a riddle for you. What product made from wheat, rye, barley and oats (singly or in any combination) can be and is consumed regularly by people with celiac disease or gluten intolerance?

  • Reply
    Melissa P (misplaced Southerner)
    February 29, 2016 at 2:00 pm

    Arrgghh! Fine time to post this. I’m on a very strict diet. Of course, this is healthy, right? I mean – it’s vegetables. Those are healthy, right?
    All seriousness aside, I’m promptly moving this to my “Recipes” folder and will try them out as soon as I get through with this diet (which I want to be two days ago.)

  • Reply
    Ken Roper
    February 29, 2016 at 12:58 pm

    Tipper,
    After hearing The Wilson Brothers (Pap and Ray) sing a nice song, I requested “The River of Jordan” by Chitter and Chatter. I had never paid attention to the fact that they switch-out on the lead, Just like The Louvin Brothers did…Ken

  • Reply
    b. Ruth
    February 29, 2016 at 11:57 am

    Tipper,
    HAPPY LEAP YEAR…..day!
    We love homemade carrot cake. I haven’t made one in a long, long time…My first one was made in 8″ round pans with cream cheese icing between and decorated on top with spring-like decor. In a couple of years along came the popularity of the 9×13 flat cake pan and ease of transportation, so my next ones were made in flat pans…Next, along came “FAT” so I backed off homemade cake making altogether. Then along came the better-half with a store-bought boxed mix with a can of that white cream cheese icing…just had to make it for him…ha Not great, but satisfied his craving for carrot cake…
    I have never made Carrot Cake cupcakes, and especially the gluten free….Might just try them.
    Please post when they make and concoct recipes leaving out all the sugar, white flour and fat so that it
    still tastes as good as my original homemade cake and I will leap on it like today….LEAP YEAR…
    Thanks Tipper,
    PS….Watch those gals that they don’t take advantage of Leap Day (Leap Year) and ask some “googly eyed” boy to marry them!….I’m kidding of course!…I know neither one of them would ever have to ask first!

  • Reply
    Ken Roper
    February 29, 2016 at 11:03 am

    Tipper,
    I don’t even know what gluten is, but those things look delicious. I’ll bet it’s a lot like the taste of spice cake, and I’m fixin’ to bake me one of those soon. (tastes like Fall all over again) …Ken

  • Reply
    Dolores
    February 29, 2016 at 8:05 am

    Yummy for sure! I really enjoy carrot cake. Thanks for the recipe.

  • Reply
    Miss Cindy
    February 29, 2016 at 7:22 am

    They certainly look good but I know the whole gluten free thing is different than using wheat flour. Were they a hit at your get together among the gluten free folks?

  • Leave a Reply