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.

CLICK TO PRINT

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