These carrot cake cupcakes are to die for! They're so light & fluffy, you wouldn't believe they're gluten free. Try them out with my homemade cream cheese frosting below.
Cupcake Ingredients
2 cups powdered sugar
1.5 cups gluten free all-purpose flour *
1 cup blanched almond flour*
2 tsp baking soda
couple pinches sea salt
1.5 tsp cinnamon
3/4 cups grapeseed or vegetable oil
1 tsp vanilla
4 large eggs
1 cup pecans
2-3 large shredded carrots (produces about 2-3 cups)
baking cups - I like "If You Care" eco-friendly cups
Frosting Ingredients
1 package cream cheese
1/2 stick melted butter
3/4 cup powdered sugar powdered sugar
optional creaminess: 3 tbsp half & half
The Process
preheat oven to 350 degrees Fahrenheit
mix together your dry cupcake ingredients: sugar, flour, baking soda, sea salt, cinnamon
mix together your wet cupcake ingredients: oil, vanilla, eggs
add your wet cupcake ingredients to your dry cupcake ingredients & mix everything together
next, add in the shredded carrots & pecans
make sure everything is well blended using a hand or stand-up mixer
place your baking cups in your cupcake tin, & scoop the cupcake mixture you've just made into the baking cups (makes about 20-24 cupcakes)
place your tray in the oven for 25 minutes
frosting: while your cupcakes are baking, prepare the homemade frosting by melting the butter
frosting: once the butter is melted, add the butter to the cream cheese & powdered sugar (add in the optional half & half last), & fully blend together until smooth with your mixer
once the cupcakes are ready, let them cool for about 20 minutes
frost the cupcakes with your homemade or store bought frosting once they are cool
Enjoy your cupcakes & let me know if you have any feedback! I store the frosting in the fridge, & add it on fresh as I eat/serve the cupcakes.
*I like Bob's Red Mill for flour options