Ingredients for Carrot Cake Cupcakes:
1 Cup Gluten Free Flour
1 Cup Coconut Sugar
1 Cup Carrots - Peeled and Shredded
1/2 Cup Raw Walnuts - Chopped
1/2 Cup Dried Cranberries
1/2 Cup Coconut Oil
2 Eggs
1 teaspoon Vanilla Extract
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1/2 teaspoon Sea Salt
1/2 teaspoon Xanthan Gum
Directions for the Carrot Cake Cupcakes:
Soak the dried cranberries in hot water and set aside. Mix the eggs, coconut sugar, coconut oil and vanilla extract in a standing mixer. In a separate bowl combine all of the dry ingredients and fully combine. While mixing on low speed add the dry mixture to the mixing bowl a little at a time. Drain the water from the cranberries and fold in them into the batter along with the chopped walnuts and shredded carrots.
Prepare twelve muffin tins with lightly sprayed cupcake liners. Distribute the batter evenly into the cupcake liners and bake in a pre-heated oven at 350 for 20 to 25 minutes, until an inserted toothpick comes out clean.
1 Cup Gluten Free Flour
1 Cup Coconut Sugar
1 Cup Carrots - Peeled and Shredded
1/2 Cup Raw Walnuts - Chopped
1/2 Cup Dried Cranberries
1/2 Cup Coconut Oil
2 Eggs
1 teaspoon Vanilla Extract
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1/2 teaspoon Sea Salt
1/2 teaspoon Xanthan Gum
Directions for the Carrot Cake Cupcakes:
Soak the dried cranberries in hot water and set aside. Mix the eggs, coconut sugar, coconut oil and vanilla extract in a standing mixer. In a separate bowl combine all of the dry ingredients and fully combine. While mixing on low speed add the dry mixture to the mixing bowl a little at a time. Drain the water from the cranberries and fold in them into the batter along with the chopped walnuts and shredded carrots.
Prepare twelve muffin tins with lightly sprayed cupcake liners. Distribute the batter evenly into the cupcake liners and bake in a pre-heated oven at 350 for 20 to 25 minutes, until an inserted toothpick comes out clean.
Ingredients for the Cream Cheese Frosting:
6 Ounces Cream Cheese
4 Tablespoon Butter
4 Tablespoons Maple Syrup - More if you'd like frosting sweeter
1/2 teaspoon Vanilla Extract
Directions for the Cream Cheese Frosting:
Beat all the ingredients in a standing mixer until incorporated. Since this frosting does not contain powdered sugar, it will not be quite as thick and fluffy as regular cream cheese frosting but don't worry it still tastes amazing. If you are eating these at home, store the cream cheese frosting in the refrigerator and frost them right before serving. If you are taking the batch somewhere else, simply frost the cupcakes right before taking them to their destination.
6 Ounces Cream Cheese
4 Tablespoon Butter
4 Tablespoons Maple Syrup - More if you'd like frosting sweeter
1/2 teaspoon Vanilla Extract
Directions for the Cream Cheese Frosting:
Beat all the ingredients in a standing mixer until incorporated. Since this frosting does not contain powdered sugar, it will not be quite as thick and fluffy as regular cream cheese frosting but don't worry it still tastes amazing. If you are eating these at home, store the cream cheese frosting in the refrigerator and frost them right before serving. If you are taking the batch somewhere else, simply frost the cupcakes right before taking them to their destination.
Makes 12 Gluten Free Carrot Cake Cupcakes