Print

Gluten-Free Carrot Cupcakes

4.5 from 2 reviews

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

  1. Mix dry ingredients together in a small bowl
  2. In a larger bowl, beat eggs
  3. Add agave, and vanilla
  4. Stir in dry ingredients until moistened
  5. Fold in shredded carrots
  6. Divide among 6-8 greased, or paper-lined cupcake tins
  7. Bake 20-22 minutes
  8. Remove from oven and let cool before icing

To make icing:

  1. Bring cream cheese to room temperature
  2. 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!)
  3. Pipe onto cupcakes
  4. Enjoy!
204 Shares
Pin202
Share2