carrot cake cupcakes

carroty cakes

i made these little gems for my dad’s birthday last month. i prefer carrot cakes to be somewhat traditional, meaning i don’t add coconut or pineapple to them at all. i find that those two additions make more of a tropical, hummingbird cake. this recipe comes from elana’s pantry, though i did make a few adjustments. i used maple syrup to sweeten them instead of agave nectar. also, i used bob’s red mill brand almond flour instead of the honeyville brand she recommends. finally, i added some raisins to the batter.  i suspect it was these adjustments that are what made these cupcakes slightly dense and muffin like. even when frosted with the dreamy, fluffy cream cheese frosting, these resembled a delicious breakfasty baked good rather than a birthday indulgence. -but that was totally my bad. anyhow, the cupcakes were still really tasty, and my dad really enjoyed them. carrot cake is his favorite thing, so he is the judge! i toasted some walnuts with cinnamon to top a few of these, also i topped a few with candied ginger. i recommend both.

this recipe makes 10-12 cupcakes

carrot cake cupcakes

1.5 cups almond flour

1/2 tsp sea salt

1/2 tsp baking soda

1/2 tbsp cinnamon

*3 eggs

2 tbsp oil

1/4 cup agave nectar or maple syrup

1.5 cups graded carrots

1/2 cup chopped walnuts or pecans

1/4 cup raisins

*note: i’ve been restraining myself from beating eggs before i put them into a recipe to see if this yields in a fluffier result. it does. especially with brownies and cakes. try it!

method: prehat oven to 325f. prepare tin with paper liners.

combine almond flour, salt, cinnamon, and baking soda in a large bowl. i use a whisk to break up clumps, in the case that they may form.

separately, mix together eggs, agave, and oil until well combined. stir carrots, raisins, and nuts in.

combine the batters until just mixed and coated evenly. scoop 1/4 cup batter into each liner.

bake for 18-22 minutes. allow to cool completely before icing. top iced cupcakes with candied ginger, toasted nuts, raisins, or whatever tickles your fancy!

this frosting recipe makes a lot. be prepared to get creative in figuring out how to use it all up- i recommend straight of the pastry bag. it is super fluffy, slightly delicate, and once chilled, should keep its shape for 2 days or so.

cinnamon-toasted walnut

fluffy cream cheese frosting

3/4 cup heavy cream

1 cup cream cheese at room temp

1/4 cup maple syrup

1 tablespoon vanilla extract

method: whip cream until it is stiff.

in separate bowl, beat cream cheese until it is creamy. blend in sweetener and vanilla.

fold cream into cream cheese gently. fill a pastry bag and go to town.

plain, ginger, and cinnamon-toasted walnut

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3 thoughts on “carrot cake cupcakes

  1. Pingback: Weekly Gluten-Free Roundup – February 26, 2012 « Celiac Kitchen Witch

  2. I made these a couple of weeks ago (as a loaf, and not cupcakes because I didn’t have any cupcake liners). Came out so delicious! For the frosting I used honey, cream cheese, and vanilla; which came out nicely, but I definitely want to try making your fluffy cream cheese frosting the next time! Thanks for this great recipe!

    • you are very welcome!
      they are super tasty, and the fluffy frosting is for sure great with this recipe and for other cakes or cupcakes!
      just be sure to stop by elana’s and tell her you enjoyed them, she is the one who did all the work developing this recipe!!
      please stop by again,
      liz

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