I love gluten. I really, really love it. If gluten were a band, I would be its groupie and follow it around on tours and buy all of its CDs and get its name tattooed to my ass. That’s how much I love gluten.
But these gluten-free cupcakes…I would happily cheat on gluten with these babies. They use almond flour only, which is unique because almond flour is typically a secondary flour that’s used in conjunction with brown rice flour or other bean flours. Using almond flour really helps keep the flavor and texture similar to a regular cupcake, so you can’t even tell that it’s gluten free. There’s also no xanthan or guar gum, so no need to hunt around for specialty ingredients – at the same time, because these ingredients are omitted, these cupcakes don’t bake up quite as high as typical cupcakes would. Either way, they’re still delicious, and would make a great birthday treat for gluten-intolerants and gluten-lovers alike.
Mini Gluten-Free Carrot Cupcakes
Adapted from from The Wannabe Chef
- 1 cup grated carrots + 1/4 cup extra for garnish (about 2-3 medium carrots)
- 1/2 cup rum-soaked raisins
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut
- 1 1/2 cups almond flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup maple syrup
- 4 eggs
- 6 tbsp butter, melted and cooled
Cream Cheese Frosting
- 8 oz. cream cheese, room temperature
- 1 1/2 cups powdered sugar (add more or less, depending on how sweet you like it)
- 1 tsp vanilla extract
- 1-2 tbsp milk
- Preheat oven to 375F.
- Soak the raisins in water with a couple splashes of rum overnight. If short on time, soak raisins in rum with hot water for 30 minutes to an hour, or until the raisins appear plump and soft. Drain well and set aside.
- Grate about 2-3 medium carrots. Set aside 1 cup for the batter, and reserve another 1/4 cup (more or less, the quantity is approximate) as garnish.
- Mix together the carrots, raisins, walnuts, coconut, almond flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- Combine maple syrup, eggs, and melted butter in a separate bowl. Add to the carrot mixture and stir until well combined. Mixture will be runny.
- Grease and flour a cake pan or muffin tin. This step is crucial, because this batter is a beast and does not like leaving the pan. Pour the batter in and tap it so it spreads out evenly.
- Bake for 40 minutes or until cake rises slightly and center is cooked through. Let cool completely before frosting.
- To make the frosting, sift the powdered sugar into a bowl with the cream cheese.
- Add in the vanilla and milk and beat until completely mixed.
- Spread or pipe the frosting onto the cooled cupcakes and sprinkle the tops with the remaining grated carrot.
- Store in airtight container in fridge.
Man, these cupcakes are good. They have everything that a regular carrot cake has and you can’t even tell they’re gluten-free. The cream cheese frosting is just the right hit of tangy sweetness and the carrot on the top really ties it all together. These are a great moist, flavorful cupcake that tastes rich without being too dense or heavy. And since they’re made with carrots, you can totally say that you’ve had your daily serving of vegetables from these.