Gluten-free carrot cupcakes


  • Prep Time15 mins
  • Total Time50 mins
  • Makes12 cupcakes
Gluten-free carrot cupcakes

Michael Alberstat

Chatelaine Triple Tested

Made with brown-rice flour, walnuts and cinnamon, this is one delicious cupcake you can feel good about.


  • 1 cup brown-rice flour

  • 1/3 cup teff flour

  • 2 tbsp tapioca starch

  • 1 tsp xanthan gum

  • 1 1/2 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/2 tsp salt

  • 2 eggs, at room temperature

  • 1 cup brown sugar

  • 1/3 cup vegetable oil

  • 1 tsp vanilla

  • 1 1/2 cups grated carrot, about 2 medium carrots

  • 1/2 cup finely chopped walnuts

  • 1/2 cup unsweetened desiccated coconut


  • Preheat oven to 350F. Line a 12-cup muffin pan with paper liners.

  • Whisk flours with tapioca, xanthan gum, baking powder and soda, spices and salt in a large bowl.

  • Whisk eggs with sugar, oil and vanilla in a medium bowl. Stir into flour mixture, then fold in carrot, walnuts and coconut. Mixture will be thick. Spoon batter into prepared pan. Smooth tops.

  • Bake in centre of oven until a cake tester inserted into centre of a cupcake comes out clean, about 25 min. Cool in pan on a rack for 10 min. Remove from pan and let cool completely on rack. Cupcakes will keep well, covered and refrigerated, up to 3 days.

  • Finishing tip: Top these cupcakes with a cream-cheese icing. Use a hand mixer to beat half of a 250-g pkg room-temperature cream cheese with 1/4 cup room-temperature unsalted butter, 1 cup icing sugar and 2 tsp grated orange zest in a medium bowl until smooth. Pipe over cupcakes.

Nutrition (per serving)

Calories 268, Protein 4g, Carbohydrates 36g, Fat 13g, Fibre 3g, Sodium 273mg.