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Gluten Free Carrot Cupcakes
Frugal Farm Wife
Gluten Free Carrot Cupcakes
Frugal Farm Wife
Looking for a fabulous springtime recipe? These grain-free and refined sugar-free carrot cupcakes are perfect for Easter! A healthier alternative that everyone can enjoy. Recipe courtesy of Elise New from Frugal Farm Wife.
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Ingredients:
For the cupcakes:
1 cup Paleo Baking Flour
1/2 tsp Baking Soda
pinch Salt
1-1/2 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Nutmeg
2 Eggs large
1/3 cup Refined Coconut Oil or light olive oil
1/4 cup Agave Nectar or honey or maple syrup
2 tsp Vanilla Extract
3/4 cup Carrots shredded
For the Icing:
4 ounces Cream Cheese softened
1-1/2 tsp Vanilla Extract
2 Tbsp Maple Syrup or 1/4 cup powdered sucanat
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Instructions:
For the Cupcakes:
Preheat oven to 350ยบ F.
Mix dry ingredients together in a small bowl.
In a larger bowl, beat eggs. Add agave, and vanilla.
Stir in dry ingredients until moistened.
Fold in shredded carrots.
Divide among 6-8 greased, or paper-lined cupcake tins.
Bake 20-22 minutes.
Remove from oven and let cool before icing
For the Icing:
Bring cream cheese to room temperature.
Beat in vanilla and sugar or maple syrup with rotating beaters or whisk attachment on stand mixer (you want to get it as fluffy as you can!)
Pipe onto cupcakes and Enjoy!
- Serves: 6-8
- Cuisine: -Select (optional)-
- Cooking method: Bake
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol, no grains
- Just right for...: Great for kids, Crowds/parties, Easter Favorites
- Top 8 allergens?: gluten-free, soy-free, fish-free, shellfish-free, peanut-free
- Active/prep time: 0-15 minutes
- Total time (inc active/prep): 30-45 minutes
- Specialty Diets: Vegetarian
Published in
Desserts
