gluten-free carrot cupcakes

May 24, 2010

I was invited to a lovely luncheon with one of my recent doula clients and among veggies, sprouts, hummus, guacamole, and other delicacies, there were these scrumptious gluten-free carrot cupcakes. I know I have some readers who are following a celiac diet and these will be perfect for them, but they are so yummy that everyone will love them!

Muffins

3 C. Carrots, peeled, grated
1 1/2 C. Brown Rice Flour
1/2 C. Potato Starch
1 TB. Xanthan Gum
1 tsp. Cinnamon
1 tsp. Salt
1 tsp. Baking Soda
1 tsp. Baking Powder
4 Large Eggs
1 1/2 – 1 3/4 C. Sugar (I haven’t tried substituting honey yet, but I will be trying it!)
1/2 C. Applesauce
1/4 C. Oil
1 tsp. Vanilla Extract
1 C. Chopped Nuts or Raisins (I use pecans)

Frosting

1/3 C. Cream Cheese
1/4 C. Butter
1 tsp. Vanilla Extract
2 C. Powdered Sugar

Muffin Directions

1. Preheat oven to 325 F.
2. Chop carrots in food processor
3. Stir flour, potato starch, xanthan gum, cinnamon, salt, baking soda, and baking powder together and set aside.
4. In large mixing bowl, beat eggs until well blended.
5. Add sugar, applesauce, oil and vanilla. Mix well.
6. Add flour mixture and nuts.
7. Blend until just mixed.
8. Spoon into muffin tins (with liner) about 3/4 full.
9. Bake about 20-24 minutes or until springy to touch.
10. Cool completely before frosting.

Frosting Directions

1. Let cream cheese and butter come to room temperature.
2. Blend with vanilla extract, then beat in the powdered sugar. Use a little milk if not the right consistency.

Let me know how you like them!