carrot cake cupcake recipe

Carrot Cake Cupcake Recipe

carrot cake cupcakes
Who doesn’t love carrot cake? I really don’t know anyone who doesn’t – I sure do! Not only was this recipe a great (and easy) one for the cupcake challenge but it was a great way to test some cake forms sent to me from Wholeport! I’m using them on a cake soon, so I wanted to know how they would work. This is a soft sponge cake and they came out perfect! And the great thing about this recipe – you don’t add any extra sugar!  Oh yah – these are gluten free 😉

cupcake houses

Ingredients:

  • 3/4 cup White Rice Flour*
  • 1/4 cup Tapioca Starch*
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/2 tsp salt
  • 2 Eggs
  • 1/2 cup Canola Oil
  • 8 oz can Crushed Pineapple
  • 2 cups Grated or Shredded Carrots

*If you want to make this with regular flour if you’re not worried about being gluten free use 1 cup all purpose flour.
Directions:

  1. Preheat your oven to 325 degrees
  2. Combine the eggs, oil, pineapple and carrots in a large mixing bowl and mix until well combined.
  3. Add in your your rice flour, tapioca starch, salt, baking soda and cinnamon. Mix until just combined.
  4. Portion into your prepared cupcake tins.
  5. Bake for 35 minutes or until a tooth pick comes out clean.

This recipe will make 6 cupcakes. I used a house form from Wholeport, so I ended up with 6 adorable and yummy little houses!

Cream Cheese Frosting: 

  • 4 oz room temperature Cream Cheese
  • 1/2 stick room temperature Butter
  • 1/2 lb Powedered Sugar
  • 1/2 tsp Vanilla

Combine all ingredients in a large bowl until well combined. If you want it to be more a “pourable” frosting add in 2 tbsp milk.

This recipe is part of the Food Challenge with two other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!

Carrot Cake Cupcake Recipe

Carrot Cake Cupcake Recipe

Ingredients

  • 3/4 cup White Rice Flour*
  • 1/4 cup Tapioca Starch*
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/2 tsp salt
  • 2 Eggs
  • 1/2 cup Canola Oil
  • 8 oz can Crushed Pineapple
  • 2 cups Grated or Shredded Carrots

Instructions

  1. Preheat your oven to 325 degrees
  2. Combine the eggs, oil, pineapple and carrots in a large mixing bowl and mix until well combined.
  3. Add in your your rice flour, tapioca starch, salt, baking soda and cinnamon. Mix until just combined.
  4. Portion into your prepared cupcake tins.
  5. Bake for 35 minutes or until a tooth pick comes out clean.
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Becky

Owner and Editor at Week99er
Becky is Content Creator in metro-Detroit. She is also an interior designer, a former adjunct professor, a gluten free foodie, and world traveler. Week99er is a lifestyle site featuring real life reviews of the latest in entertainment, technology, travel destinations and even set visits. Her Youtube channel gives in depth reviews and travel videos. Contact her at [email protected]

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