Why is it called divorce carrot cake?

The term “divorce carrot cake” comes from a funny bit of recipe folklore—apparently, it was so good someone got angry that their spouse gave away the recipe! Whether it saved a marriage or started a fight, one thing is clear: when food tastes this good, people want the credit. Thankfully, these gluten free carrot cake cupcakes bring the same legendary flavor in bite-sized form—no drama necessary.

What is the best gluten free flour for cupcakes?

A blend of gluten free flours is best. Look for an all-purpose gluten free mix that contains rice flour, potato starch, and xanthan gum. For carrot cake cupcakes, adding a bit of almond flour helps retain moisture. Avoid using just one type of flour, like coconut or oat, unless the recipe was specifically designed for it.

Why are my gluten free cupcakes chewy?

Chewy texture in gluten free cupcakes usually results from overmixing the batter or using too much xanthan gum. Make sure your flour blend already includes a binder, and only stir until just combined. Let the batter rest for a few minutes before baking, and be careful not to overbake.

Can carrot cake be made into cupcakes?

Absolutely! Carrot cake converts beautifully into cupcakes. In fact, gluten free carrot cake cupcakes bake more evenly and stay moist longer than a full-sized cake. The trick is adjusting the bake time—cupcakes typically need just 18–22 minutes.

Gluten Free Carrot Cake Cupcakes – The Ultimate Rich Dessert Recipe

Description

Moist, warmly spiced, and topped with cream cheese frosting, these gluten free carrot cake cupcakes are easy to make and even easier to love.

Ingredients

Scale

1 ½ cups gluten free flour blend

½ cup almond flour

1 tsp baking soda

1 tsp cinnamon

¼ tsp nutmeg

½ tsp salt

2 large eggs

½ cup light brown sugar

¼ cup white sugar

½ cup oil (avocado or canola)

1 tsp vanilla extract

1 ½ cups finely grated carrots

½ cup crushed pineapple, drained

½ cup chopped walnuts (optional)

Cream cheese frosting (store-bought or homemade)

Instructions

1. Preheat oven to 350°F and line a cupcake tin with 12 liners.

2. In a bowl, whisk together gluten free flour, almond flour, baking soda, cinnamon, nutmeg, and salt.

3. In a separate bowl, beat eggs, sugars, oil, and vanilla until combined.

4. Fold dry ingredients into wet ingredients until just combined.

5. Stir in carrots, pineapple, and walnuts.

6. Let batter rest for 10 minutes, then divide evenly into cupcake liners.

7. Bake for 18–22 minutes, or until a toothpick comes out clean.

8. Cool completely before frosting.

Notes

Store in an airtight container for up to 2 days at room temp or 5 in the fridge.

Freeze unfrosted cupcakes for up to 1 month.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Cupcakes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 210
Sugar: 14g
Sodium: 180mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg

Keywords: gluten free carrot cake cupcakes