Carrot Cupcakes GF

By MaryEllen

These cupcakes are bursting with all the flavor of carrot cake in a perfectly-portioned package.
Number of Servings: 24

Ingredients

• 1/2cup1/2 cup raisins, golden or dark
• 1/2cup1/2 cup walnut pieces
• 1/3cup1/3 cup shredded unsweetened coconut
• 2cups2 cups crushed pineapple packed in juice, drained, liquid reserved
• 2cups2 cups very finely shredded carrots (about 2 medium carrots)
• 1c.1 c. oat flour
• 1/2c.1/2 c. fine cornmeal, such as masa
• 1/2c.1/2 c. sorghum flour
• 2T.2 T. Brown rice flour
• 1 1/2cups1 1/2 cups sugar
• 2teaspoons2 teaspoons baking soda
• 1 1/4teaspoon1 1/4 teaspoon cinnamon
• 1teaspoon1 teaspoon salt
• 3/4cup3/4 cup liquid egg substitute
• 2/3cup2/3 cup fat free Greek yogurt
• 1/4cup1/4 cup coconut or canola oil
• Frosting
• 16ounces16 ounces (2 cups) reduced-fat cream cheese
• 1cup1 cup powdered sugar
• 1/2teaspoon1/2 teaspoon finely grated lemon zest
• 1teaspoon1 teaspoon fresh lemon juice

Details

Adapted from recipes.sparkpeople.com

Preparation

Step 1

Preheat the oven to 350°F. Line 24 muffin tins with cupcake liners, and set aside.

Toast the walnuts on a baking sheet for 5 minutes, until fragrant. Toast the coconut on a separate baking sheet for 4 minutes, until golden brown. Set both aside to cool. Chop the cooled nuts into pea-sized pieces. Mix together the chopped nuts, raisins, carrots, drained pineapple and coconut in a medium bowl; set aside.

In a large bowl, whisk together the flours, sugar, baking soda, cinnamon, and salt.

In a small bowl, whisk together the egg substitute, yogurt, oil, and 1/3 cup of the reserved pineapple juice until smooth. (Reserve any remaining juice for another purpose or discard.)

Whisk the egg mixture into the flour until the batter is thoroughly combined. Fold in the carrot mixture with a rubber spatula until well distributed.

Scoop the cake batter and divide it evenly into the prepared muffin tins. Bake for about 16 minutes, until a knife inserted into the center comes out with no more than a few crumbs clinging to it.

Cool the cupcakes in the pan for 30 minutes. Remove them from the pans and completely cool before frosting.

To prepare the frosting: In a medium bowl, beat the cream cheese, powdered sugar, lemon zest and lemon juice with electric mixer at low speed until combined, then increase the speed to medium for another 2 minutes, until the frosting is free of lumps. (If using a standing mixer, use the paddle attachment.) Frost the cupcakes and serve.


Serving Size: Makes 24 cupcakes

Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 209.5

Total Fat: 8.3 g
Cholesterol: 10.0 mg
Sodium: 183.1 mg
Total Carbs: 33.5 g
Dietary Fiber: 3.6 g
Protein: 4.5 g