You will still need to add the salt to the cupcake batter, since it calls for oil not butter. I’d recommend using unsalted butter in the frosting as well just so it’s not too salty.

this recipe is so nice! I made it using less sugar , but taste is perfect for me.
a measuring cup , we (Japanese) usually use is 200ml , so US or other country recipe , using something like “1 cup flour” , we must calcurate cups into grams.
this recipe is already calcurated ! (8-ounce cream cheese?? 225grams??)
I’ll make this cake soon. Thank you!!!

You would need to replace them with something else. Flax eggs may work, but I haven’t tried it.

Best carrot cake ever. Just made the cupcakes. Smell wonderful Thanks for sharing

I would guess about 10 to 14 minutes and I would keep the oven temperature at 350°F.

Hi, Holly! I haven’t tested this recipe with gluten-free flour. If you’ve had success substituting a certain brand of gluten-free flour 1:1 for all-purpose flour in other recipes, it may work in this one.

Thanks!
Holly