Easy Gluten Free Carrot Cake Cupcake 🧁

You Will Need…

FOR CUPCAKES:

1 ¼ cup (160g) all-purpose flour (substitute Glute Free all purpose for a gluten free option)

1 teaspoon baking soda, important to level the teaspoon

1/4 teaspoon fine sea salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger, optional

1/4 teaspoon ground cardamom, optional

1/8 teaspoon freshly grated nutmeg, optional

1/2 cup (118ml) canola or other vegetable oil

1/2 cup (100g) granulated sugar

1/2 cup (105g) light or dark brown sugar, packed

1 teaspoon vanilla extract

2 large eggs, at room temperature

1 ½ cups (150g) grated peeled carrots, 2 to 3 medium carrots

1/4 cup (35g) coarsely chopped pecans, optional

1/4 cup (35g) raisins, optional

FOR CREAM CHEESE FROSTING:

4 ounces (115g) full-fat block cream cheese, softened to room temperature

2 tablespoons (28g) unsalted butter, softened to room temperature

1/2 teaspoon vanilla extract

Pinch fine sea salt

1 ½ cups (165g) powdered sugar or confectioners sugar, plus more as needed

Pinch ground cinnamon or ground cardamom, optional

1/4 cup (35g) coarsely chopped pecans, optional

Directions:

Position a rack in the middle of the oven. Preheat the oven to 350°F (176°C). Line a 12-cup muffin pan with cupcake liners.

In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, cardamom, and the nutmeg until well blended.

In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.

Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth.

Stir in the carrots, nuts, and raisins.

Divide the batter between the prepared muffin cups, filling about 3/4 of the way to the top. Bake until the tops of the cupcakes are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes.

Cool cupcakes in the pan for 5 minutes, then transfer them to a cooling rack and cool them completely before frosting.

FROST CUPCAKES

In a large bowl, beat the cream cheese, butter, vanilla, and salt with a handheld electric mixer on medium speed until very creamy, about 2 minutes.

For the creamiest frosting, sift the powdered sugar or whisk until most large lumps are gone.

Beat in the powdered sugar, a 1/4 cup at a time, until fluffy. Add an additional 1/4 cup to 1/2 cup of powdered sugar for a thicker frosting.

To make spiced frosting, beat in a pinch of ground cinnamon or cardamom.

Frost the cooled cupcakes and, if you’d like, top with coarsely chopped pecans.