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Gluten Free Carrot Cake Cupcakes with Maple Cream Cheese Frosting

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This recipe was published before I began posting grain-free recipes on my site. For a grain-free carrot cake recipe check out the dessert chapter in my cookbook “The Grain-Free Family Table“.

Ingredients

Units

Batter:

  • 1 cup sprouted oat flour (make sure it’s gluten free)
  • 1/2 cup sprouted sorghum flour
  • 1/2 cup sprouted brown rice flour
  • 1/2 cup arrowroot powder
  • 1 1/2 teaspoons unflavored gelatin
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoons sea salt
  • 1 pound carrots, grated
  • 4 large eggs
  • 1 cup maple sugar
  • 1/2 cup muscovado sugar
  • 1 cup coconut oil
  • 1/2 cup sour cream

Frosting:

  • 24 ounces cream cheese, room temperature
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350ºF and adjust rack to middle position. Line 2 12-cup muffin pans with muffin liners.
  2. Whisk oat flour, sorghum flour, rice flour, arrowroot, gelatin, baking powder, baking soda, and salt in a large bowl. Stir in carrots.
  3. Pour eggs and sugars in the bowl of a food processor. Process for 15 seconds. Add coconut oil and sour cream and process for an additional 20 seconds until smooth. Pour egg mixture into flour mixture and stir until combined.
  4. Spoon batter into muffin cups making each 3/4 full. Bake for 20-23 minutes until edges are just golden brown. Cool completely.
  5. Whisk cream cheese, maple syrup and vanilla until creamy. Frost cooled cupcakes with frosting. Best served the day they are made.

Nutrition

Find it online: https://deliciouslyorganic.net/carrot-cupcakes-with-maple-cream-cheese-frosting-recipe/