Gluten-Free Carrot Cupcakes
If you like carrot cake, you’ll have to try these gluten-free carrot cupcakes for your next gathering. So delicious and easy to make!
Ingredients
Scale
- 2 cups Gluten-Free all purpose flour blend
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 Tablespoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 3 large eggs
- 2/3 cup light tasting olive oil oil
- 2/3 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups carrots
- 1 cup chopped pecans or walnuts (optional)
Icing:
- 4 oz cream cheese, room temperature
- 4 oz. butter, softened
- 1 Tablespoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350º
- Combine dry ingredient in a smaller mixing bowl
- In a large mixing bowl, whisk eggs, brown sugar, and vanilla together for about 3 minutes, until they lighten up
- Stir in dry ingredients until moistened
- Stir in shredded carrots and nuts until fully combined
- Divide between 12 greased, or lined cupcake tins
- Bake in center of oven for 20-22 minutes, until a toothpick inserted into the center comes out clean
- Remove from oven, and let cool for 5-10 minutes, remove cupcakes from pan, and let finish cooling on a wire rack.
- Let cool completely before icing
- To make icing, Beat room temperature cream cheese, butter, and vanilla together until smooth
- Gradually add powdered sugar, and continue beating until smooth
- Pipe or spread onto cooled cupcakes.
- Serve as desired