When my husband had to start eating gluten-free almost 15 years ago, we soon learned that most gluten-free baked goods are deeply disappointing. Imagine his delight when I discovered how to make his favorite carrot cake without wheat flour! It's been a hit with everyone I've made it for, whether or not they need to eat gluten-free. —Yvonne Anderson, McComb, Ohio
Gluten-Free Carrot Cupcakes with Cream Cheese Frosting
Ingredients
- 2 large eggs, room temperature, lightly beaten
- 1/3 cup sugar
- 1/4 cup packed brown sugar
- 1/4 cup canola oil
- 1/4 cup 2% milk
- 1/2 teaspoon cider vinegar
- 1 cup gluten-free baking flour (with xanthan gum)
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1-1/2 cups shredded carrots
- 1/4 cup raisins
- 1/4 cup chopped pecans
- CREAM CHEESE FROSTING:
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 2 cups confectioners' sugar
Directions
- Preheat oven to 350°. Line 12 muffin cups with paper liners.
- In a large bowl, beat eggs, sugars, oil, milk and vinegar until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually beat into egg mixture. Stir in carrots, raisins and pecans.
- Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pan 10 minutes before removing to wire rack to cool completely.
- In a small bowl, beat cream cheese and butter until blended. Gradually beat in confectioners sugar until smooth. Spread or pipe onto cooled cupcakes. Store in the refrigerator.
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