Gluten Free Easter Recipe: Carrot Cake Cupcakes

This week on our facebook page we had a Spring Fling recipe party! One of the recipes that really caught my eye and that I just HAD to share with you came from blogger Cynthia at  What A Girl Eats. Her recipe sounds delicious and PERFECT for the season and upcoming holiday. :-) Here is her post!


For many years, we’ve been spending Easter Sunday with our friends,and for just as long, I’ve been baking this carrot cake recipe. I want to say carrot cake is my favorite cake, but I think it’s because of the frosting. I usually scrape off the frosting from cupcakes or cake, ’cause I’m just not a buttercream fan…but cream cheese frosting?..that’s a whole different story!  I found the recipe in my local newspaper.  It’s loaded with pineapple, coconuts and nuts for a tropical twist.


Carrot Cake Cupcakes

Author: Cynthia McCloud Woodman
Deli Lane’s Carrot Cake (adapted)
Cake Ingredients
  • 2 cups Jeanne’s Gluten Free Baking Mix,
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 cups sugar
  • 3 eggs
  • ¾ cup buttermilk
  • ¾ cup vegetable oil
  • 2 teaspoons vanilla
  • ¾ cup crushed pineapple, well drained
  • 2 cups medium grated carrots
  • 1 cup finely grated coconut ( I used sweetened)
  • 1 cup chopped walnuts
  1. Place flour mixture, baking soda, cinnamon and salt in a bowl and mix with a wire whisk.
  2. Beat sugar, eggs buttermilk, oil and vanilla into the flour mixture. Fold in carrots, pineapple, coconut and walnuts to the batter.
  3. Here are the directions for the layer cake. Grease and flour a 10″ springform pan. Add batter to the pan. Place on a cookie sheet in a preheated 250 degree F. oven for about 1 hour and 15 minutes, or until golden brown and a toothpick inserted comes out clean. Let cool completely on a wire rack before removing from pan. Then slice cake horizontally to make 2 layers, rather than baking two thinner layers. (Note* I made 24 cupcakes, using about ¼ cup batter for each cupcake liner. I baked them at the same, lower temperature, of 250 F. for 60 minutes.)
 Cream cheese frosting
  • Cream Cheese Frosting
  • 1 stick, (1/2 cup) unsalted butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • ½ teaspoon vanilla
  • 1 cup confectioners’ sugar
  1. Beat butter and cream cheese with an electric mixer until creamy and fluffy. Add vanilla and confectioner’s sugar. Start mixer slowly and mix until well blended.
Gluten Free Carrot CupcakesThanks to Cynthia for allowing us to use her recipe! Please check out her site for more great recipes. :-)
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