Gluten-Free Carrot Cupcakes
- Number of Servings: 24
Ingredients
1/2 cup raisins, golden or dark1/2 cup walnut pieces1/3 cup shredded unsweetened coconut2 cups crushed pineapple packed in juice, drained, liquid reserved2 cups very finely shredded carrots (about 2 medium carrots)1 c. oat flour1/2 c. fine cornmeal, such as masa1/2 c. sorghum flour2 T. Brown rice flour1 1/2 cups sugar2 teaspoons baking soda1 1/4 teaspoon cinnamon1 teaspoon salt3/4 cup liquid egg substitute2/3 cup fat free Greek yogurt1/4 cup coconut or canola oilFrosting16 ounces (2 cups) reduced-fat cream cheese1 cup powdered sugar1/2 teaspoon finely grated lemon zest1 teaspoon fresh lemon juice
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
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 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
Member Reviews
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JEANNETTELEWIS
These are amazing! I was so happy to finally eat a gluten free dessert that no one would ever know is gluten free. Be careful, it's tempting to eat more than one. Thank you for sharing this recipe, it is going to be my go to recipe when I have company. - 8/28/14
Reply from MARISACHURCHILL (8/28/14)
Jeanette,
I'm so happy to hear that you enjoyed my recipe! Thank you so much for this comment. It made my day. Enjoy the guilt free cupcakes. :-)
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BONNYR
Marisa, can I make this recipe without coconut ? I think my family would love theses muffins however some don't like coconut. My granddaughter is celiac, so thank you for sharing this recipe! Are all the recipes in your book Sweet and Skinny gluten free?
- 9/18/14
Reply from MARISACHURCHILL (9/25/14)
Hi Bonny, you can absolutely make this recipe without coconut, simply leave it out altogether or replace the measurement with more carrots...or something your family will enjoy. Some of the recipes in my book are gluten free, but not all. Enjoy! :)