Gluten Free Walnut Carrot Cupcakes

Gluten Free Walnut Carrot Cupcakes
  • Yield: 24 Servings
  • Prep Time: N/A
  • Cook Time: N/A
  • Made with walnuts, crunchy carrots and creamy frosting, this cupcake is gluten-free but has full-on flavor. May substitute Fisher® Chef’s Naturals Almond Flour for 2 cups all-purpose gluten-free flour blend and 1 teaspoon xanthan gum (omit if your flour blend already contains it).


  • Cake
  • 2 cups Fisher® Chef's Naturals® Almond Flour
  • 1 1/2 cup (11 oz/310 g) granulated sugar
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cup (5.75 oz/165 g) peeled and grated carrots (from about 3 medium carrots)
  • 1/2 cup (4 fl oz/125 ml) vegetable oil
  • 3 eggs
  • 1/2 cup (4 oz/120 g) plain whole milk greek yogurt
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 orange, zest of, finely grated
  • 1 cup (4.25 oz/120 g) Fisher® Chef's Naturals® Chopped Walnuts, chopped and toasted
  • Frosting
  • 1 package (8 oz/226 g) cream cheese, room temperature
  • 1/2 cup (4 oz/113 g) unsalted butter, room temperature
  • 2 1/2 cups (11 oz/310 g) confectioners’ sugar
  • 1 teaspoon vanilla extract


  1. Cake
    -In a large bowl, whisk together the gluten free flour blend, xanthan gum, granulated sugar, baking powder, baking soda, spices, and salt. 
    -Add the grated carrots and stir to combine.
    -In another bowl, whisk together the oil, eggs, yogurt, vinegar, vanilla, and orange zest until well combined. 
    -Add the wet ingredients to the dry ingredients and stir together untilmost of the flour has disappeared into the wet ingredients. 
    -Add the walnuts and mix until just combined. Do not overmix.
    -Fill each baking cup between 1/2 and 2/3 full. The batter rises a lot, so do not overfill the cups. 
    -Bake for 20-22 minutes, or until a toothpick inserted in the center of the cupcakes comes out nearly clean; a couple of crumbs are okay. 
    -Cool in the pan for 10-15 minutes before then transferring to a cooling rack. 
    -Cool completely before frosting.
  2. Frosting
    -While the cupcakes cool, beat the cream cheese and butter together in a large bowl on low speed until smooth and creamy. 
    -Add the confectioners’ sugar 1 cup at a time, scraping down the sides of the bowl and beating until the mixture is smooth after each addition.
    -Add the vanilla extract and beat until well combined. If the frosting is too soft, refrigerate it for 15-30 minutes before decorating the cooled cupcakes. 
    -Garnish with extra toasted walnuts.
  3. Store covered in refrigerator.

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