Gluten Free Carrot Cake Cupcakes

You know that feeling you get when you finally perfect something you’ve been working on for a long time? If you haven’t yet experienced that gratifying moment, I truly hope you do some day because let me tell you, it is incredible. Unfortunately, it is rare that I experience this feeling… primarily because I have a hard time sticking with new things. If I’m not innately good at something I often tire of it quickly. The one area of my life where this is not the case is cooking. Perhaps it’s the fun I have in the kitchen with my husband, maybe it’s the pleasure I get in watching my family enjoy a dish that I’ve nailed or maybe it’s the simple knowing that without food there is no life. Poetic isn’t it? Whatever the reason, I resiliently move forward and get back in my kitchen every single day no matter how bad any single dish turns out and believe me there are plenty. It is because of this persistence that I can finally say I have made the perfect gluten free cupcake.

For those of you who are new to gluten free baking, I don’t want to scare you off but I have been gluten free for over 4 years and I am just now starting to understand the subtle nuances of making a gluten free baked good comparable to a regular baked good. I’ve lost count of how many times I’ve started baking with the best intentions and ended up with a dry, crumbly or unpleasantly dense pastry. Not this time my friends. This cupcake is so perfect. Oh did I already use that word already? Sorry, I just can’t help myself! It’s chewy on the outside and moist and fluffy on the inside. Can a cupcake be tender? I swear this one is.

The only thing I used to sweeten the cupcakes themselves was 1/4 cup maple syrup, that’s only 3 grams of sugar per cake. Not bad huh? The frosting adds another 7 grams but you can always use less frosting or omit it completely if you are trying to cut back on your sugar intake. In fact, this cupcake is so delicious without the frosting that you could easily scrape it off, call it a muffin and enjoy without the extra sugar! I for one am relishing in my indulgences this winter so feel free to just pass over that unwanted frosting to me, thank you very much. 😉

 

Cupcake Ingredients

• 1/2 cup sweet rice flour
• 1/2 cup tapioca flour
• 1/4 cup sorghum flour
• 1/4 cup teff flour
• 3/4 tsp baking soda
• 1 tsp salt
• 1 tbsp cinnamon
• 1 tsp ground nutmeg
• pinch of ground cloves
• 1/2 cup finely chopped pecans
• 1/4 cup finely chopped hazelnuts
• 3 eggs
• 2 1/4 cups grated carrots (approximately 3 medium carrots)
• 1/4 cup maple syrup
• 2 tsp vanilla
• 1/4 cup avocado oil (any vegetable oil will do)
• 1/2 cup yogurt

Cupcake Process:

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, combine the flours, baking soda, salt and spices.
3. In another bowl, whisk together the eggs, oil and maple syrup.
4. Stir in the carrots, yogurt and half of the hazelnuts and pecans to combine.
5. Add the wet ingredients to the dry ingredients and mix until incorporated.
6. Pour into paper lined cupcake tin.
7. Bake for 20-25 minutes depending on your oven. I always check by sticking a toothpick into the center. If it comes out clean, you are done!
8. Let cool on cooling rack and await frosting.

Frosting Ingredients

• 6 oz cream cheese (3/4 of a package)
• 3 tbsp butter
• 3/4 cup powdered sugar
• zest of one lemon
• juice of half a lemon

Frosting Process

1. Add all ingredients to a mixing bowl
2. Using a hand or stand mixer, whip until light, creamy and spreadable
3. Add remaining nuts to the top for garnish and crunch

 

 

 

 

 

Gluten Free Sweet Potato Carrot Muffins

Hot muffins right out of the oven. Is there anything better? That smell that permeates your kitchen and any other room with door left ajar… simply heaven. I make sure to close all windows and open the door to my bedroom while I bake so that when my head rests on my pillow that night I am lulled to sleep with the delicious scent of baked goods dancing in my nostrils. These muffins are to die for. The sweet earthly flavors of the sweet potato and carrot are a perfect match with the cinnamon and garam masala. Throw in some eggs, coconut oil, almond milk, coconut sugar and a dash of honey and you have a winning muffin. These taste reminiscent of carrot cake. With crispy edges and a moist and fluffy inside, my husband, daughter and I quickly gobbled them up. Breakfast dessert never tasted so good. 😉

Gluten Free Sweet Potato Carrot Muffins

~Makes about 18 muffins~

Ingredients

• 1 baked organic Japanese yam or any variety or sweet potato
• 1 1/2 organic shredded carrots
• 2 farm fresh eggs
• 1/2 cup coconut sugar
• 1/4 cup honey
• 3/4 cup almond milk
• 3/4 cup melted coconut oil
• 1 1/2 cups All Purpose gluten free flour blend, I used this
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp garam masala
• 1/2 tsp salt
• 5 oz dark chocolate chips, I used ghiradelli’s 70% and loved the slight bitterness

Process

1. Bake sweet potato on 400 for 40 minutes, once cooled, peel skin off and discard
2. Lower oven to 350 degrees
3. In a large bowl, beat eggs, sugar, honey, sweet potato, coconut oil and almond milk until smooth
4. Add carrots and gently mix in
5. In a medium bow, whisk dry ingredients together
6. Add dry ingredients to wet ingredients and stir until combined
7. Fold in chocolate chips
8. Grease muffin liners and fill 3/4 of the way full with batter
9. Bake for 25 minutes or until inserted toothpick comes out clean

I enjoyed these best in the morning with a cup of coffee or tea, they were also a delicious mid day snack, and absolutely scrumptious for dessert… I guess what I’m saying is these muffins are perfect just any old time. 😉