Carrot Cupcakes Recipe

Name: Carrot Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Bobs Red Mill gluten-free all-purpose baking flour; 1 tablespoon baking powder; 1 tablespoon baking soda; 1 teaspoon xanthan gum; 1 1/2 teaspoons salt; 1 tablespoon ground cinnamon; 2 teaspoons ground ginger; 1/2 teaspoon ground nutmeg; 2/3 cup coconut oil; 1 cup agave nectar; 1 cup rice milk; 1 tablespoon pure vanilla extract; 1/2 cup hot water; 3 cups shredded carrots; Vanilla frosting (page 91)

Servings: persons

3 cups Bobs Red Mill gluten-free all-purpose baking flour
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon xanthan gum
1 1/2 teaspoons salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
2/3 cup coconut oil
1 cup agave nectar
1 cup rice milk
1 tablespoon pure vanilla extract
1/2 cup hot water
3 cups shredded carrots
Vanilla frosting (page 91)

1
Preheat the oven to 325F.
2
Line 2 standard 12-cup muffin tins with paper liners.
3
In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon, ginger, and nutmeg.
4
Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until a thick batter is formed.
5
Add the hot water and continue mixing until the batter is smooth.
6
Using a plastic spatula, gently fold in the carrots just until they are evenly distributed throughout batter.
7
Pour 1/3 cup batter into each prepared cup, almost filling it.
8
Bake the cupcakes on the center rack for 25 minutes, rotating the tins 180 degrees after 14 minutes.
9
The finished cupcakes will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
10
Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely.
11
Using a frosting knife, gently spread 1 tablespoon vanilla frosting over each cupcake.
12
Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

938

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups Bobs Red Mill gluten-free all-purpose baking flour, 1 tablespoon baking powder, 1 tablespoon baking soda, 1 teaspoon xanthan gum, and more.

Yes, Carrot Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cupcakes

How did you like this recipe?

Frequently Asked Questions