Perfectly moist, perfectly sweet, and perfectly flavorful… these gluten-free carrot cupcakes are everything a carrot cake cupcake should be! Made completely grain-free and dairy-free, these cupcakes are the perfect modern pioneer dessert option even if you are on a restricted diet. While I might not dare say they are ‘healthy’ for you, they are definitely ‘healthier’ for you than any traditional dessert, which is what modern pioneer living is all about! Simple, wholesome ingredients combine to make the most wonderful carrot cupcakes that you can feel good about eating!
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Modern Pioneer Recipe
These gluten-free carrot cupcakes are a modern pioneer recipe. I’m sure the early pioneers indulged in their fair share of sweet treats, however, their sweet treats probably looked a little different than our modern day treats. Nevertheless, as modern pioneers, we can turn modern day treats into healthier desserts!
I love that this recipe uses simple ingredients that are healthier than traditional cupcake ingredients. From organic carrots to grain-free cassava flour, everything in these cupcakes is meant to make them healthy but still keep them tasting delicious. And let’s not forget the texture!
The texture of a good cupcake is super important, at least in my opinion! You don’t want a cupcake that is too spongy, and you also don’t want one that is too dense. It can’t be too eggy, too coconut flavored, or too dry. It has to be just right. Perfectly moist without being spongy and with a nice cupcake ‘crumb’ as we like to call it.
These carrot cupcakes truly do have the perfect cupcake texture. They are soft but not too moist. And they are also not lacking in any flavor. They have a subtle carrot flavor with a hint of cinnamon and are perfectly sweetened with coconut sugar. Not overly sweet, but just sweet enough to be amazingly delicious!
To top things off, these cupcakes are very allergy friendly! These carrot cupcakes are….
- grain-free
- gluten-free
- dairy-free
- tree nut free
- corn free
- refined sugar
Is chocolate more your style? Then you’ll definitely want to check out these grain-free chocolate cupcakes instead!
Tips for Growing Carrots on the Homestead
Carrots are one crop that we have had success with growing on our shaded, swampy homestead. We grow them in raised beds, and while we don’t plant a lot because of limited space, we do enjoy the harvest that we can get every spring and fall.
Using homegrown carrots in these carrot cupcakes would be the perfect way to incorporate homestead and modern pioneer living into this recipe! Here are some tips for growing carrots on the homestead:
Cool Weather Crop
Carrots are a cool weather crop. They should be planted as soon as the soil warms up enough to be workable. In northern regions, we often have to wait for the soil to unthaw before planting. However, carrots don’t mind cooler soil, so as long as we can work the soil, we can plant the carrot seeds!
Soil Conditions
Carrots need loose, well-draining soil. Since they are a root vegetable, any large objects or debris in the soil and inhibit root growth. Large rocks, hard clumps of clay, or buried branches can all cause malformed carrots. Those carrots will still taste great, they just won’t have grown to their full potential.
Adding a little aged manure or compost to the soil is also beneficial for carrots. Make sure you add the compost or aged manure at least 2-3 weeks before planting, or preferably in the fall, to ensure the compost or aged manure doesn’t burn the seedlings.
Direct Sow & Germination
Carrots are best grown through the direct sow method. Since the seedlings are so small, they don’t do well being started inside and then being transplanted. However, carrot seeds do take a long time to germinate. Some varieties take up to 21 days before the seed germinates and sprouts.
To speed up the germination process, you can soak the carrot seeds in water overnight prior to the day you plan to plant them.
Sunlight Needs
Carrots will grow in areas of the garden that receive partial sun. They need some sun to grow big, healthy roots, but they also don’t mind some shade.
Growing & Thinning
As hard as it can be, carrots need to be thinned well! It can be hard to pull out some of those young seedlings, but your carrots will produce a larger, better crop if you thin them well. The thinned seedlings make a great snack for your homestead flock too!
Ideally, thin the seedlings to about 1 inch apart once the seedlings are 4 inches tall. In about a month, you will want to thin the carrots again and remove any that are crowding each other. At the end of the second thinning the carrots can be about 1.5-2 inches apart.
Harvesting
Carrots can be left in the ground well into the fall months as long as you don’t receive any hard frosts that freeze the ground. In fact, carrots will actually get sweeter if they are left in the ground after a couple of light frosts!
Carrots can be harvested at any point during their growing period, depending on how big you want your carrots! When you pull up a carrot, grab it by the base of the greenery and try to grab some of the top of the root as well. Pull it gently but steadily out of the soil and avoid disturbing other carrots that are growing around it.
Enjoy your homegrown carrots in salads, dipped in homemade humus, snacked on raw, put in soups, are used in baked goods like these carrot cake cupcakes!
Recipe Questions & Tips
Can I substitute a different grain-free flour for the cassava flour?
I have not tried any other grain-free or gluten-free flour in this recipe. Cassava flour most resembles an all-purpose baking flour but is slightly on the absorbent side. Coconut flour would make these cupcakes too dry and tapioca flour would make them too spongy.
What’s so special about Otto’s Naturals cassava flour?
I use Otto’s Naturals cassava flour in all my recipes that call for cassava flour. I have found that I get the best and most reliable results using this brand of cassava flour. Keep in mind that if you use a different brand, the cupcakes may turn out slightly different.
Each flour brand may have a different absorbency factor, which could affect the overall moisture content of the recipe and in turn change the texture of the cupcakes.
Also, I do not fluff the cassava flour prior to scooping it with my measuring cup. Only fluff the flour with a fork when the recipe calls for fluffed flour.
Can I use a different sugar instead of coconut sugar?
I have not tried this recipe with any sugar other than coconut sugar. However, I have done some experimenting will similar recipes and I believe that maple sugar and cane sugar could both be used as a substitute. Do not use a liquid sugar substitute like maple syrup or honey.
Can I use a different oil or butter instead of avocado oil?
Yes! You can use melted butter, melted coconut oil, or even olive oil in these cupcakes instead of avocado oil! The main thing to keep in mind is that the oil has to be in its liquid state. For example, butter must be completely melted to use in this recipe.
Will any egg substitutes work in place of the eggs in this recipe?
I have not tried this recipe with any egg substitutes. If anything, chia seed ‘eggs’ or flax ‘eggs’ may work.
How should the carrots be shredded?
I like to use finely shredded carrots in any of my carrot recipes. You can try using more coarsely shredded carrot, but the carrot might not bake down as much and you might have a ‘crunchier’ cupcake.
What consistency should the batter be like?
The batter will seem very moist and pourable. It should hold its shape for a second or two each time you stir it but will eventually just combine back into a moist batter. If you suspect your batter is too moist, you can always add a tablespoon or two of cassava flour in just to make sure. That won’t affect the recipe too much in the end.
If you feel like your batter is too dry, add a tablespoon of water to add more moisture.
What frosting did you use on the cupcakes?
I love using Simple Mills dairy-free frosting for frosting special occasion desserts like these cupcakes! While Simple Mills frosting does contain cane sugar, I justify having it on special occasions. You can also try making your own buttercream frosting or a dairy-free cream cheese frosting to use on these cupcakes!
Check out the dairy-free cream cheese frosting idea in this gluten-free carrot cake whoopie pie recipe!
How can I store these cupcakes? Can they be frozen?
Gluten-free carrot cupcakes can be stored at room temperature, unfrosted, for 24 hours. If you are not frosting them for a day or two, keep them in the fridge. Once frosted, they can be kept at room temperature for 48 hours. Stored for any longer than 48 hours, they should be kept in the fridge.
Carrot cupcakes can be frozen! You can freeze them unfrosted or frosted as long as you know that your frosting holds up well to being frozen and unthawed. Simple Mills frosting can be frozen and unthawed just fine on these cupcakes.
These gluten-free carrot cupcakes are the perfect modern pioneer treat for any occasion! I especially start baking with carrots around Easter time (I mean who doesn’t?), so these cupcakes would make a great allergy-friendly Easter treat!
And don’t forget to start your day with carrots too by checking out this gluten-free carrot cake baked oatmeal recipe!
Gluten-free Carrot Cupcakes (grain-free)
Ingredients
- 1 cup coconut sugar
- 1 1/3 cups Otto's Naturals cassava flour
- 1 1/2 tsp. baking powder (corn free)
- 1 tsp. sea salt
- 1/2 tsp. ground cinnamon
- 2 large pasture-raised, organic eggs room temp.
- 2/3 cup organic avocado oil
- 1 cup room temperature water
- 1 cup finely shredded organic carrots
Instructions
- Preheat the oven to 350°F. Place parchment muffin liners in 12 cups of a cupcake pan.
- In a large mixing bowl, combine all the ingredients except for the shredded carrots. It doesn't matter what order you add them in, just mix them all together!
- Stir until everything is combined and the batter is smooth. Add the shredded carrots and stir until combined.
- Pour the batter into each muffin liner, filling each cup about 3/4 full. You should get 12 cupcakes.
- Bake for 35-40 minutes. The cupcakes should bounce back when gently pressed. Let them cool in the pan for 8 minutes.
- Remove the cupcakes from the pan and let them cool completely on a wire rack before frosting!
Where to Find the Ingredients
- Otto’s Naturals cassava flour
- Nutiva coconut sugar
- Simply Organic ground cinnamon
- Hain Pure Foods baking powder
- Redmond sea salt
- Chosen Foods avocado oil
- Simple Mills vanilla frosting
- Supplies: unbleached parchment muffin liners, muffin tin pan, Cuisinart food processor
These gluten-free carrot cupcakes have the perfect, moist texture and delicious, sweet taste of any traditional carrot cake! Frosted with a tower of dairy-free frosting, and these sweet treats would be hard to resist, even if you aren’t a carrot cake fan! I love whipping up a batch of these cupcakes to share with my family or bring to family Easter gatherings. They are always a huge hit, and nobody minds that they are allergy-friendly and grain-free. Perfectly sweet and satisfying, these ‘healthier’ cupcakes can be eaten guilt free on the homestead!
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by Alexa
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