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Gluten Free Carrot Cake Cupcakes with Cream Cheese Frosting.
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5 from 3 votes

Carrot Cake Cupcakes

Deli Lane's Carrot Cake (adapted)
Course: Dessert
Cuisine: America
Author: Cynthia


  • 2 cups Jeanne's Gluten Free Baking Mix (or all purpose flour)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 3 eggs
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla
  • 3/4 cup crushed pineapple well drained
  • 2 cups medium grated carrots
  • 1 cup finely grated coconut I used sweetened
  • 1 cup chopped walnuts


  • Place flour mixture, baking soda, cinnamon and salt in a bowl and mix with a wire whisk.
  • Beat sugar, eggs buttermilk, oil and vanilla into the flour mixture. Fold in carrots, pineapple, coconut and walnuts to the batter.
  • 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 1/4 cup batter for each cupcake liner. I baked them at the same, lower temperature, of 250 F. for 60 minutes.)