Gluten-Free Carrot Cupcakes
- 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
IntroductionThese cupcakes are bursting with all the flavor of carrot cake in a perfectly-portioned package. These cupcakes are bursting with all the flavor of carrot cake in a perfectly-portioned package.
1/2 cup raisins, golden or dark
1/2 cup walnut pieces
1/3 cup shredded unsweetened coconut
2 cups crushed pineapple packed in juice, drained, liquid reserved
2 cups very finely shredded carrots (about 2 medium carrots)
1 c. oat flour
1/2 c. fine cornmeal, such as masa
1/2 c. sorghum flour
2 T. Brown rice flour
1 1/2 cups sugar
2 teaspoons baking soda
1 1/4 teaspoon cinnamon
1 teaspoon salt
3/4 cup liquid egg substitute
2/3 cup fat free Greek yogurt
1/4 cup coconut or canola oil
16 ounces (2 cups) reduced-fat cream cheese
1 cup powdered sugar
1/2 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Love this recipe? Check out Marisa Churchill's cookbook Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales for more low-fat, low-sugar recipes to keep you slim while satisfying your cravings!
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:áMakes 24 cupcakes
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Member Ratings For This Recipe
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)
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. :-)
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?
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! :)