Gluten-free carrot cupcakes

Prep 15 min
Total 50 min
Makes 12 cupcakes



1 cup
brown-rice flour
1/3 cup
teff flour
1 tsp
1 1/2 tsp
1 tsp
1 tsp
1/4 tsp
1/2 tsp
eggs, at room temperature
1 cup
1/3 cup
1 tsp
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.


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

How to make perfectly shaped cupcakes

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