Small Batch Gluten Free Carrot Cupcakes
After lunch or dinner I like to have a little something sweet to close off my appetite and hold me through to the next meal. But sometimes it’s hard to make a whole batch of cupcakes knowing I’ll only eat a few. That’s where this recipe for Small Batch Gluten Free Carrot Cupcakes come into play.
One of my favorite cakes is Carrot Cake. Not only is it delicious with cinnamon flavour and cream cheese frosting, it is super easy to make, I can toss in some add-ins like coconut or nuts, and I can feel a little healthier knowing that it’s mostly vegetables baked in. Haha
It is also one of those recipes where I can make a small batch with only 6 cupcakes so that I have just enough to last me without too many leftovers and they end up spoiling.
How to make our Small Batch Gluten Free Carrot Cupcakes
This recipe is made in the similar tradition to regular carrot cupcakes for even a whole carrot cake.
You will need….
Pre-shredded or simply grate a medium carrot, this usually gives enough for the batch.
This is my go to oil when cooking and baking. I use expeller pressed so that the favor is a little more neutral, but you can use vegetable oil or even grapeseed oil for this recipe. You just want a neutral flavor oil so that it doesn’t over power the other ingredients.
I know most people use a combination of white and brown sugar in their carrot cakes, but I love using the whole amount in brown sugar. It gives a nice flavor and added texture to the cupcakes that I like.
Cinnamon & Vanilla
In some carrot cupcake recipes I see that they sometimes only use cinnamon as a flavoring, but I like to use both and they make the cupcake super delish!
This is my favorite part of the cupcake. If you’re not a fan of nuts or add-ins to your carrot cake, simply leave this part out. But if you’re like me, I love the addition of Pecans, Walnuts, or Coconut to my carrot cake.
Cream Cheese Frosting
This part is also optional, especially if you’re dairy intolerant. But it does add a great addition to the traditional carrot cupcake flavour. But you can also try our Perfect Buttercream recipe for a dairy free alternative.
Need more that 6 cupcakes?
The great thing about this recipe is that it can be doubled to make 12 easily.
If you liked this recipe, you would also like our Gluten Free Carrot Coconut Cake and our Gluten free Humming Bird Cake!
May 11, 2022 at 5:50 pm
I baked these for 25 minutes. They were still gooey and had over run the cupcake pan and were all over the bottom of my oven. What was left in the pan I continued to bake for another 7 minutes and they were still gooey. I had to throw them out. I followed the recipe exactly. Can you tell me why this happened?