Carrot Cake Cupcakes, GF

By MaryEllen

Bust out the fruit and enjoy these gluten free Carrot Cupcakes without any of the guilt that comes with most carrot cakes. I know you’ll love the taste, so don’t feel bad about having two (or more)!

To cut the recipe in half, use 1 whole egg and one egg white.

Ingredients

• Ingredients
• 2 2 2 cups carrots, peeled, grated and packed
• 1/2 1/2 1/2 cup shredded coconut (unsweetened or sweetened)
• 2 2 2 cups crushed fresh or canned pineapple, undrained (consider draining a bit. Reviews indicate too much moisture.)
• 1/2 1/2 1/2 cup raisins or sultanas
• 3 3 3 eggs
• 1/4 1/4 1/4 cup honey or agave nectar
• 1/2 1/2 1/2 cup granulated cane or unrefined coconut palm sugar
• 1/4 1/4 1/4 cup vegetable oil of choice (safflower, sunflower, non-GMO canola …)
• 1/4 1/4 1/4 cup vanilla yogurt (dairy or coconut, soy or almond)
• 2 1/4 2 1/4 1/4 cups gfJules™ All Purpose Gluten Free Flour
• 2 2 2 tsp. baking powder
• 1 1 1 tsp. baking soda
• 2 2 2 tsp. cinnamon
• 1 1 1 tsp. ground ginger
• 1 1 1 tsp. ground nutmeg

Details

Servings 20
Adapted from gfjules.com

Preparation

Step 1

Instructions

Preheat oven to 325° F (convection) or 350° F (static). Line 24 muffin cups with cupcake liners.

Peel, then grate carrots. Pack to measure to 2 cups.

In a large bowl, combine grated carrots with coconut, pineapple, and raisins. Set aside.

In a large mixing bowl, beat eggs until light. Add honey and sugar, then beat until frothy. Stir in oil and yogurt.

Gradually mix in the Jules Flour, baking powder, baking soda, and spices until well mixed. Fold in the carrot mixture.

Spoon batter into muffin cups, filling 2/3 – 3/4 full.

Bake for 20 minutes, then begin checking with a toothpick for doneness — a toothpick inserted into the center of a cupcake should come out with only dry crumbs attached, not wet. Cupcakes should also spring to the touch when done. For larger cupcakes, bake for 30 minutes or more.

Remove to cool completely on wire racks before frosting.