Soft, chewy, super moist and perfectly spicy-sweet, you won’t believe these gems are gluten-free!
Preparation:
Cook:
Level: Easy
Serves: 6
Ingredients
- ½ cups Sifted Coconut Flour (45g, See Note)
- ½ teaspoon Baking soda
- ½ teaspoon baking powder
- 1 teaspoon Cinnamon
- ⅛ teaspoons Nutmeg
- ¼ teaspoons Salt
- 3 Large eggs, at room temperature
- 2 tablespoons Coconut oil, melted
- ½ teaspoon Vanilla extract
- ¾ cups Coconut sugar, packaged
- 1-¼ cup Grated carrots (about 4 small carrots)
- FOR THE GLAZE:
- 4 ounces, weight Low fat cream cheese, softened
- ¼ cups Softened butter
- 1 teaspoon Vanilla extract
- 1 cup Powdered sugar, sifted
Preparation
Preheat oven to 350ºF and line a muffin pan with 6 muffin cups. Put aside.
In a medium bowl, stir together sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Put aside.
In a large bowl, using an electric hand mixer, beat the eggs, coconut oil, vanilla extract and sugar until light and fluffy. Stir in the coconut flour mixture, mixing well to make sure there are no lumps. Stir in grated carrots until all carrots are blended and coated in batter.
Pour batter into prepared muffin tins and let stand 10 minutes before baking. Bake for 20 to 22 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Let cool completely before frosting.
For frosting, in large bowl, beat softened cream cheese and butter until light and fluffy, about 5 minutes. Beat vanilla until well blended.
Lower the mixer to low heat and gradually incorporate the powdered sugar. Increase speed and beat for an additional 2-3 minutes, until light and fluffy.
Spoon the frosting into a parchment bag (or a resealable bag with the corner cut off, like me) and swirl the frosting over each cupcake. Devour!
Remarks:
• Please measure the coconut flour! Gluten-free pastry is very sensitive!
• Cream Cheese Frosting Recipe from about.com
