GLUTEN FREE CARROT CAKE CUPCAKES
This is a tribute to one of my favorite websites: ElanasPantry.com
I love her gluten free recipes. They always work out. She's taken the guess-work and experimentation out of the process for me - and for that - I am deeply appreciative.
I adjusted the recipe just a tiny little bit, because...that's what I do. I'll post the recipe as I made it with Elana's ingredients in ().
Gluten Free Carrot Cake Cupcakes
INGREDIENTS:
1 1/2 cups Almond Flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 Tablespoon Cinnamon
3 eggs
2 Tablespoons Coconut Oil (Grapeseed oil)
1/4 cup honey (agave)
1 1/2 cups grated carrot
1/2 cup chopped walnuts (pecans)
DIRECTIONS:
In a large bowl, combine almond flour, salt, baking soda, and cinnamon.
In a smaller bowl, combine eggs, oil, honey and mix to well-blended. Add in the carrots and walnuts. Mix well.
Add the wet ingredients into the dry, and stir to combine.
Place 1/4 cup batter into lined baking cups. Bake at 325 ° for 18 - 22 minutes.
Cool then frost with Cream Cheese Frosting.
CREAM CHEESE FROSTING
INGREDIENTS:
3/4 cup heavy cream
1 cup cream cheese
1/4 cup honey (agave)
1 Tablespoon Almond Extract (Vanilla)
1/4 teaspoon cinnamon
DIRECTIONS:
Whip heavy cream until stiff
In a separate bowl, whip cream cheese until smooth, then blend in honey, almond extract, and cinnamon.
Carefully stir in whipped heavy cream, folding to combine, but careful not to over mix.
