Try our Gluten Free Carrot Cupcakes with Cream Cheese frosting.
This recipe was really yummy and was super quick and easy to make.
1 cup of oil
1 tsp of vanilla
1 1/2 cups of grated carrots
1/2 cup of pineapple
1 cup of sugar - we used cane sugar
2 cups of Bob's Red Mill GF 1 to 1 flour or 296g
1 tsp baking soda
Pinch of salt
Pinch of nutmeg
1 tablespoon of cinnamon
1/4 cup of toast walnuts
1 block of cream cheese -room temperature
1 tablespoon of butter
1 cup of icing sugar
Preheat Oven to 350'F and line 12 cupcake tins with muffin liners. We love the brand Paper Chef which you can buy here.
Combine and mix all your dry ingredients in a bowl except for the walnuts.
Then cream your eggs and sugar until smooth, then add your oil and vanilla. Mix for 1-2 minutes.
Combine your dry ingredients with the wet ingredients and mix well.
Once everything is mixed well, fold in with a spatula, pineapple, carrot, and walnuts.
Then pour the batter into the cupcake liners.
Bake for 18-20 minutes until you can get a clean toothpick.
Once baked, place on cooling racks.
To make the frosting, use your stand mixer or hand mixer to cream butter and cream cheese together. Once combines, sift in your icing sugar and mix until smooth and creamy.
Add your frosting into a pipping bag and frost your cooled cupcakes.