Ginger carrot cakes with cinnamon cream cheese frosting
GF
These gluten-free carrot cakes are a soft, warmly spiced take on a classic Easter bake, brightened with fresh orange and little bursts of crystallised ginger. Finished with a light cinnamon cream cheese buttercream and a simple walnut crumble, they’re balanced, not too sweet, and perfect for sharing. A familiar favourite, made just a little more special for the season.
There’s something about carrot cake at Easter that feels quietly nostalgic — the warm spices, the softness of the crumb, the way it sits somewhere between comfort and celebration. It’s the kind of bake that doesn’t need to try too hard, and yet always feels special.
This version came together as a softer, more refined take on the classic. I wanted something that still held onto that familiar warmth, but felt a little lighter, a little more balanced. The sweetness is gentle, the spices are led by ginger rather than being overly cinnamon-heavy, and the addition of fresh orange zest lifts everything just enough.
The cupcakes themselves are incredibly tender — one of those gluten-free bakes that doesn’t feel gluten-free at all. Finely grated carrot keeps them moist, while little pieces of crystallised ginger melt into the crumb, adding subtle bursts of warmth and sweetness throughout.
Instead of a traditional cream cheese frosting, this is a lighter version — more buttery than tangy, softly spiced with cinnamon and whipped until smooth and airy. It complements the cupcakes without overpowering them.
To finish, a simple walnut crumble adds just the right amount of texture. It’s a small detail, but one that makes each cupcake feel a little more complete.
These are the kind of cupcakes I find myself reaching for during this season — something to share, to gift, or to make slowly in the afternoon with a cup of tea. Familiar, but just different enough to feel like your own.
What's in this recipe?
Ginger carrot cupcakes
Carrot
Use a fine grater so the carrot melts into the batter, creating moisture without any coarse texture. It’s what gives these cupcakes their soft, almost melt-in-your-mouth crumb.
Gluten free flour
Use a gluten-free flour blend that contains xanthan gum, as it helps mimic the structure and elasticity of gluten. Without it, the cupcakes can turn crumbly rather than tender and cohesive. Regular flour works perfectly if not baking gluten-free.Brown sugar
Brown sugar adds more than sweetness — the molasses brings a gentle caramel depth and helps retain moisture, keeping the cupcakes soft for days.Eggs
Eggs provide structure and stability while also helping the cupcakes rise. They bind everything together so the crumb holds beautifully without being dense.Yoghurt & milk
Yoghurt adds richness and a slight tang while keeping the crumb soft and tender, while milk loosens the batter for a lighter texture. Together, they create a balanced moisture level without heaviness.Oil
A neutral oil like avocado oil keeps the cupcakes incredibly moist and soft even after cooling. Unlike butter, it stays liquid at room temperature, giving a more tender crumb.
Ginger, cinnamon & nutmeg
Ginger is the hero here, bringing warmth and a gentle spice, while cinnamon adds familiarity and sweetness. Nutmeg rounds everything out with a subtle depth that makes the flavour feel complete.
Vanilla extract
Vanilla softens and rounds out the spices, adding a gentle sweetness that ties everything together. It enhances the overall flavour without standing out on its own.
Baking powder & baking soda
Using both gives the best rise and texture — baking soda reacts with the yoghurt for lift and tenderness, while baking powder ensures an even, consistent rise throughout the bake.
Crystallised ginger & orange zest
Crystallised ginger adds little bursts of sweetness and zing throughout the cupcakes, making them feel extra special. Orange zest brightens the whole flavour profile, lifting the warm spices and adding a subtle freshness.
Salt
Salt balances the sweetness and enhances the spices, making every flavour more pronounced without tasting salty.
Cinnamon cream cheese frosting
Icing sugar
Provides the smooth, sweet base of the frosting while helping it hold its shape when piped.
Butter & cream cheese
Using more butter than traditional ratios keeps the frosting light, fluffy, and pipeable, while the cream cheese adds just enough tang to balance the sweetness.
Vanilla extract
Adds warmth and depth, softening the tang of the cream cheese and rounding out the sweetness.
Cinnamon
Brings a warm, spiced note that pairs perfectly with the cupcakes — it’s what makes this frosting feel cosy and irresistible.
Salt
A small pinch cuts through the sweetness and enhances the cream cheese flavour.
Walnut crumble
Walnuts
Walnuts add a rich, slightly bitter crunch that pairs beautifully with warm spices. You can substitute with pecans for a slightly sweeter, softer flavour.
Brown sugar
Coats the walnuts in a light caramel sweetness as they bake, helping them crisp up and develop deeper flavour.
Salt
Balances the sweetness and enhances the nuttiness, making the crumble moreish rather than overly sweet.
Step-by-step photos
Ginger carrot cupcakes with cinnamon cream cheese frosting
GF
Ingredients
- 240g (2 cups) gluten-free plain flour blend (with xanthan gum)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tsp ground ginger
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine salt
- 3 large eggs (room temp)
- 240g (1 cup) brown sugar
- 160ml (⅔ cup) neutral oil
- 80g (⅓ cup) Greek yoghurt or natural yoghurt
- 2 tbsp (30ml) milk
- Zest of 1 large orange
- 1 tsp vanilla extract
- 260g (about 2½ cups) finely grated carrot
- 80g (½ cup) crystallised ginger, finely chopped
- 200g unsalted butter, softened
- 100g cream cheese, cold
- 320–380g (2½–3 cups) icing sugar, sifted
- 1½ tsp vanilla extract
- 1 tsp cinnamon
- pinch of salt
- 80g (¾ cup) walnuts, finely chopped
- 1 tbsp brown sugar
- pinch of salt
Instructions
- Preheat oven to 170°C (fan 150°C). Line 2 muffin trays.
- Whisk together: flour, spices, baking soda, baking powder, salt.
- In a separate large bowl: Whisk eggs + brown sugar for 2–3 minutes until slightly thickened. Slowly whisk in oil. Add yoghurt, milk, orange zest, vanilla.
- Fold dry into wet until just combined. Fold through carrot + crystallised ginger. Batter should be soft and slightly loose, not thick.
- Fill cases about ¾ full. Bake 18–22 minutes until tops spring back & skewer comes out clean.
- Cool completely before frosting.
- Beat butter 3–5 mins until pale + fluffy. Add icing sugar gradually.
- Add cold cream cheese, vanilla, cinnamon, salt. Beat until smooth.
- Toss walnuts with brown sugar, salt (and cinnamon if using). Toast in oven 5–8 minutes until fragrant. Cool completely (they crisp as they cool).
- Pipe or spread frosting generously onto cupckaes. Sprinkle over walnut crumble.
- Optional: tiny pinch of orange zest on top and half a dark chocolate easter egg.
Notes
Serving suggestion
- Serve with toasted sourdough or grilled bread for scooping. A cheese knife is also helpful for guests to cut off pieces of peach if they don't want a whole piece.
- Great served with a glass of sparkling or chilled white wine!
Storing & meal prep
- Best enjoyed fresh once assembled.
- Roasted peaches can be made up to 24 hours ahead and stored in the refrigerator; bring to room temperature or gently warm before serving. Leftover peaches keep 2–3 days refrigerated and are delicious over yogurt, ricotta or ice cream.
Nutrition Facts
Calories
442Fat
27 gSat. Fat
9 gCarbs
50 gFiber
3 gNet carbs
47 gSugar
37 gProtein
4 gSodium
226 mgCholesterol
69 mg