In my humble opinion these carrot cupcakes are perfectly moist, soft, and delicious, made with fresh carrots, toasted pecans, and topped with a luscious cream cheese frosting! Yum yum yum!
You might say “Carrot Cake is too sweet for me”. I used to say the same until I adjusted my recipe. Most of the carrot cakes I remember were overly sweet, and only a few bites were more than I enjoyed. That's why I reduced the amount of sugar in my recipe. Believe me, you’ll enjoy every bite, down to the last crumb!
Gluten-Free Carrot Cupcakes
Makes 24 Cupcakes
- 1 bag MinusG White Cake Mix
- 2 tsp ground cinnamon
- ¾ cup + 1 Tbsp light oil
- 1 cup light brown sugar
- ¼ cup granulated sugar (optional)
- 3 large eggs beaten or egg substitute
- 2 tsp GF vanilla extract (McCormick's )
- 1 cup crushed pineapple drained
- 2 cups grated carrot (heaping)
- (optional: 1 cup chopped Roasted Pecans or walnuts, coconut and/or ½ cup golden raisins)
Cream Cheese Frosting
- 6 ounces cream cheese softened
- 2 tablespoons butter softened
- 2+ cups powdered sugar
- Preheat oven to 400°F. Grease cupcake tin or line with paper cups.
- In a large bowl mix together oil, granulated sugar, and brown sugar until combined and smooth. Add beaten eggs, then the vanilla, and mix until smooth.
- In a separate bowl, combine the dry ingredients: cake mix, baking powder, and cinnamon. Slowly add the dry mixture into the wet ingredients, stirring just until mixed.
- Then fold in the grated carrots and crushed pineapple by hand, and stir until combined. If you would like to add nuts, coconut and/or raisins, stir them in at this time as well.
- Scoop the batter into a muffin tin, filling each about 2/3 to 3/4 of the way up the side.
- Bake for 8 minutes, then reduce the oven to 350°F and continue baking for 10 minutes or until a toothpick inserted in the middle comes out clean. "Oven temps may vary"
- Allow the cupcakes to cool in tin for 2-3 minutes. Transfer to wire rack to cool completely.
Cream Cheese Frosting
- For the frosting, blend the cream cheese, and butter until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes.
- If frosting is too thick, you can add in a teaspoon or two of milk. If it is too thin, you can add in more powdered sugar.
If you love cream cheese frosting A LOT, you need to double the frosting. Having a little extra has never been a problem for me.