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
- 1 cup Bob’s Red Mill Paleo Baking Flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 2 large eggs
- 1/3 cup light tasting olive oil or refined coconut oil
- 1/4 cup agave nectar (honey or maple syrup also work)
- 2 teaspoons vanilla
- 3/4 cup carrots
Icing:
- 4 oz cream cheese
- 1 1/2 teaspoons vanilla extract
- 2 Tablespoons maple syrup or 1/4 cup powdered sucanat
Instructions
Preheat oven to 350º
- Mix dry ingredients together in a small bowl
- In a larger bowl, beat eggs
- Add agave, and vanilla
- Stir in dry ingredients until moistened
- Fold in shredded carrots
- Divide among 6-8 greased, or paper-lined cupcake tins
- Bake 20-22 minutes
- Remove from oven and let cool before icing
To make icing:
- Bring cream cheese to room temperature
- Beat in vanilla and sugar or maple syrup with rotating beaters or balloon whisk attachment on stand mixer (you want to get it as fluffy as you can!)
- Pipe onto cupcakes
- Enjoy!