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.

Small Batch Gluten free Carrot Cupcakes

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….

Grated Carrots. 

Pre-shredded or simply grate a medium carrot, this usually gives enough for the batch.

Coconut Oil. 

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. 

Brown Sugar.

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.

Carrot Cupcakes with Pecans

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!

Small Batch Gluten free Dairy Free Carrot Cucpakes
Yield: 6 Cupcakes

Small Batch Gluten Free Carrot Cupcakes

Prep Time: 10 minutes
Cook Time: 25 minutes 20 seconds
Total Time: 35 minutes 20 seconds

Have your veggies and dessert with these Easy Small Batch Gluten Free Carrot Cupcakes. With only 6 cupcakes per batch, they are the perfect quick and easy weekday dessert!


For the Cupcakes

  • 1/2 cup gluten free 1:1 baking flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1/3 cup coconut oil, melted (or oil of choice)
  • 1/2 cup brown sugar
  • 1/4 teaspoon vanilla extract
  • 1 egg
  • 3/4 cup grated Carrots
  • 1/4 cup add-in of choice such as chopped pecans or created coconut. (optional)

For the Frosting

  • 2 ounces Cream Cheese
  • 2 tablespoons Butter
  • 3/4 - 1 cup Powdered Sugar
  • Splash of Vanilla


    1. Preheat oven to 350°F and line a 6 cup standard cupcake tin with liners and set aside.
    2. In a small bowl, combine gluten free baking flour, baking powder, baking soda, salt and cinnamon. Whisk to combine, then set aside.
    3. In a medium bowl, add brown sugar and coconut oil, whisk to cream together, then add egg and whisk again. Next add vanilla extract and whisk, to combine with egg, sugar and oil.
    4. Add the dry ingredients to the wet and whisk together until well combine and there are no lumps, being careful not to over mix.
    5. Fold in the carrots and your add-in, until well combined with the batter.
    6. Divine the mixed batter evenly among the 6 cupcake liners. Bake in the preheated oven for 20-25 minutes until they are golden and a toothpick stuck in the center comes out clean.
    7. Let set in the pan for 5 minutes before transferring to a cooling rack to cool completely before frosting.
    8. While cupcakes are cooling, In a bowl combine, cream cheese and butter.
    9. Whisk to combine well then gradually add 3/4 - 1 cup of powdered sugar until smooth and desired consistency.
    10. Finish with a splash of vanilla, mix again then frost the cooled cupcakes.


  • If you can't have dairy, simply use a vegan buttercream such as our Easy Perfect Buttercream.
  • This recipe can easily be doubled to make 12 cupcakes with great results as well.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  • Danna

    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?

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