Gluten Free Mini Carrot Cake Cupcakes

Carrot Cake Ingredients

2 1/2 cups finely grated carrots

1 cup walnut pieces

2 cups gluten free baking flour ( I use @bobsredmill )

2 cups organic cane sugar

4 large eggs

1 cup vegetable oil

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon vanilla extract

2 teaspoons cinnamon


Almond Cream Cheese Frosting Ingredients

3-6 cups powdered sugar (depending on how thick you want it)

8 ounces @kitehillfoods almond cream cheese (you can sub for regular cream cheese!)

1 stick (or 1/2 cup) butter

2 teaspoons vanilla extract


Cup Cake Directions 

Line cupcake pan with cupcake liners

Preheat oven to 350 degrees

Sift flour, baking soda, salt & cinnamon in a bowl and set asside

In a bowl for an electric mixer beat sugar and oil until well combined 

Add eggs one at a time and beat until light and fluffy

Add vanilla and beat until well incorporated

Fold in carrots to egg mixture

Slowly fold in flour mixture then fold in walnuts

Mix until well combined

Pour batter into cupcake pan

For mini cupcakes bake for 18-20 minutes. For regular size cupcakes bake for approximately 25 minutes.

let cook completely before frosting


Frosting Directions

Beat almond cream cheese & butter until smooth

Add vanilla and beat until well incorporated

Add powdered sugar one cup at a time

Frost cupcakes and enjoy!

Jenny Messing