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Recipes - Gluten Free Carrot Cupcakes with Cream Cheese Frosting Recipe

Recipe Name

Gluten Free Carrot Cupcakes with Cream Cheese Frosting

Submitted by

Guest

Recipe Description

a light, healthier version of the traditional carrot cake plus it's gluten free and tastes delicious!

Quantity	24	Quantity Unit	cupcakes	Servings
Prep Time (minutes)	30	Cook Time (minutes)	25	Ready In (minutes)	55

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Ingredients
Amt.	Measure	Ingredient



2	cups	sugar - Organic cane juice crystals
1/3	cup	safflower oil
1	cup	applesauce (unsweetened)
1	teaspoon	vanilla extract/pure
3	eggs	(Large) Free Roaming Organic Brown Eggs
4	Usda default (100 gm - 4 oz)	oat flour
2	teaspoons	cinnamon, ground
1/2	teaspoon	nutmeg, ground
2	teaspoons	baking soda, gluten free
1	teaspoon	kosher salt
3	cups grated	carrot, grated
1	cup, packed	raisins, seedless
1	cup, chopped	walnuts, organic, chopped
12	ounces	cream cheese, softened
1	stick	butter, softened
2	cups unsifted	sugar, powdered
1	teaspoon	vanilla extract/pure

Steps

Sequence	Step

1	Preheat oven to 350 degrees Farenheit.
2	Put sugar, oil, applesauce and 1 tsp of vanilla in a bowl and combine well.
4	Sift together flour, cinnamon, nutmeg baking soda and salt in another bowl.
5	Add half of the flour mixture to the wet ingredients.
6	Add grated carrots, raisins and walnuts to the remaining flour; mix well and then add to the batter.
7	Mix until just combined.
8	Line muffin pans with paper liners.
9	Scoop the muffin cups until they are 3/4 full.
10	Bake at 350 degrees for 25 minutes, or until a toothpick comes out clean.
11	Cool on a rack after removing from oven.
12	For the frosting, cream the cream cheese, butter and vanilla in a bowl with an electric mixer.
13	Add the sugar and beat until creamy.
14	When the cupcakes are cool, frost them generously and serve.

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