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 Prep Time (minutes) 30 Cook Time (minutes) 25 Ready In (minutes) 55

Ingredients Amount 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.