Gluten-free carrot cupcakes

Name: Gluten-free carrot cupcakes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Ingredients: 1 cup brown-rice flour; 1/3 cup teff flour; 2 tbsp tapioca starch; 1 tsp xanthan gum; 1 1/2 tsp baking powder; 1 tsp baking soda; 1 tsp cinnamon; 1/4 tsp nutmeg; 1/2 tsp salt; 2 eggs, at room temperature; 1 cup brown sugar; 1/3 cup vegetable oil; 1 tsp vanilla; 1 1/2 cups grated carrot, about 2 medium carrots; 1/2 cup finely chopped walnuts; 1/2 cup unsweetened desiccated coconut

Prep Time15 min
Total Time50 min
Makes12 cupcakes

By Chatelaine

Michael Alberstat

Made with brown-rice flour, walnuts and cinnamon, this is one delicious cupcake you can feel good about.

Ingredients

1 cup brown-rice flour
1/3 cup teff flour
2 tbsp tapioca starch
1 tsp xanthan gum
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
2 eggs, at room temperature
1 cup brown sugar
1/3 cup vegetable oil
1 tsp vanilla
1 1/2 cups grated carrot, about 2 medium carrots
1/2 cup finely chopped walnuts
1/2 cup unsweetened desiccated coconut

Instructions

Preheat oven to 350F. Line a 12-cup muffin pan with paper liners.
Whisk flours with tapioca, xanthan gum, baking powder and soda, spices and salt in a large bowl.
Whisk eggs with sugar, oil and vanilla in a medium bowl. Stir into flour mixture, then fold in carrot, walnuts and coconut. Mixture will be thick. Spoon batter into prepared pan. Smooth tops.
Bake in centre of oven until a cake tester inserted into centre of a cupcake comes out clean, about 25 min. Cool in pan on a rack for 10 min. Remove from pan and let cool completely on rack. Cupcakes will keep well, covered and refrigerated, up to 3 days.
Finishing tip: Top these cupcakes with a cream-cheese icing. Use a hand mixer to beat half of a 250-g pkg room-temperature cream cheese with 1/4 cup room-temperature unsalted butter, 1 cup icing sugar and 2 tsp grated orange zest in a medium bowl until smooth. Pipe over cupcakes.

Nutrition (per serving)

Calories 268, Protein 4g, Carbohydrates 36g, Fat 13g, Fibre 3g, Sodium 273mg.

FILED UNDER:

Healthy Recipes gluten free muffins bake Desserts cakes Big Batch blissful baking

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