Gluten-Free Carrot Cupcakes

By winstelbj

Ingredients

• 2 cups garbanzo bean flour
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. cloves
• 3 cups finely shredded carrot
• 1 cup unsweetened applesauce
• 4 eggs
• 1/2 cup finely chopped walnuts
• 6 oz. cream cheese, softened
• 1 stick (1/2 cup) butter, softened
• 2 tsp. vanilla extract
• 3-4 cups powdered sugar
• 1/4 cup finely chopped walnuts

Details

Servings 24

Preparation

Step 1

Preheat oven and line muffin tins with paper cups. In one large bowl combine dry ingredients (garbanzo bean flour, sugar, baking powder, baking soda, walnuts, cinnamon, and cloves). In another bowl lightly beat the eggs and applesauce. Stir the carrots into the egg/applesauce mixture. Add the wet ingredients all at once into the dry ingredients. Stir until thoroughly blended (the carrots make it difficult to whisk). Pour batter into pans and bake for about 20-25 minutes. This time may be less depending on your oven, so keep an eye on them. It was my first time using our new oven for baking, so I'm not sure how to adjust the time based on my old oven's foibles. Cool and frost with cream cheese icing. Makes about 24

Beat together cream cheese, butter, and vanilla. Add powdered sugar one cup at a time until it reaches desired consistency. It sounds like there won't be enough liquid to make it creamy, but turn your beaters up to high and watch it magically become smooth and creamy. Stir in the walnuts at the end, or sprinkle them on top of the iced cupcakes as a garnish.