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Thursday, 17 April 2014 13:07

Gluten Free Mini Carrot Cakes with Lemon Cream Cheese Glaze

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Hodgson Mill gluten free mini carrot cakes Hodgson Mill gluten free mini carrot cakes Holly
A lighter, fresher take on carrot cake – these bite-sized treats are made with Gluten Free Coconut and Almond flour, and use Greek yogurt instead of oil, so more of your family can enjoy. (Or, so anyone can enjoy a few more!)

  • Ingredients:

    1 cup Hodgson Mill Gluten Free Almond Meal/Flour

    1/3 cup Hodgson Mill Gluten Free Coconut Flour

    1/3 cup granulated sugar

    2 tsp. baking powder

    1/2 tsp. baking soda

    1 tsp. ground cinnamon

    1/4 tsp. ground ginger

    1/8 tsp. ground nutmeg

    1/2 tsp. salt

    1 cup plain Greek yogurt, room temp

    3 large eggs, room temp

    1/3 cup milk, room temp

    1 Tbsp. fresh lemon juice

    1 Tbsp. lemon zest, grated

    1 1/2 tsp. vanilla extract

    1/2 cup carrots, peeled and minced

  • Instructions: Whisk the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt together in a large bowl.  Set aside.

    In a medium sized bowl, whisk together the Greek yogurt, eggs, milk, lemon juice, lemon zest and vanilla extract. Pour the wet ingredients into the bowl with the flour mixture and stir well with a spoon. 

    Stir in the minced carrot and then divide the batter into either regular sized or miniature muffin pans that have been HEAVILY sprayed with non-stick cooking spray, filling them about 2/3 of the way full. 

    Bake the cakes in a 350°F oven for 18 to 20 minutes or until light golden brown.  Adjust the time as necessary for larger pans.  Allow the cakes to cool for 10 minutes in the pans and then invert, transferring the cakes onto wire racks to cool completely. 

    When the cakes have cooled, pour a teaspoon of glaze (more if they’re regular sized) on top of each cake and lightly spread it around, allowing some of the glaze to dribble over the sides. Serve the carrot cakes immediately or let the glaze harden completely and transfer the cakes to an airtight container stored in the refrigerator for up to three days. 

    Lemon Cream Cheese Glaze

    • 1 oz cream cheese, softened
    • ¾ cup powdered sugar
    •  ½ tsp vanilla extract
    • 1 Tbsp fresh lemon juice
    Combine all ingredients in a medium sized bowl and beat with an electric mixer or whisk until smooth, adding more lemon juice to achieve a pourable consistency if necessary. 


     Use a zester to create lemon curls for a garnish on top of glazed cakes if desired.
  • Serves: Makes approximately 36 miniature carrot cakes or about 15 standard size cupcakes.
  • Cuisine: American (general)
  • 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, Picnics, Spring favorites, Easter Favorites
  • Top 8 allergens?: gluten-free, soy-free, fish-free, shellfish-free, peanut-free
  • Active/prep time: None selected
  • Total time (inc active/prep): None selected
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