Gluten-Free Carrot Cake Cupcakes

These dense, gluten-free carrot cake cupcakes are topped with an easy cream cheese frosting and can be made up to 2 days in advance.

TOTAL TIME: 35 MIN
SERVINGS: MAKES 12 CUPCAKES OR 24 MINI CUPCAKES

INGREDIENTS
1 1/2 cups almond flour
3/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon kosher salt
3 eggs
2 tablespoons vegetable oil
1/4 cup maple syrup
2 cups grated carrot
3/4 cup finely chopped pecans
8 ounces cream cheese
1/4 cup unsalted butter
1 cup confectioners' sugar
BUY INGREDIENTS

INSTRUCTIONS
Preheat the oven to 325º. In a large mixing bowl, combine the almond flour, baking soda, cinnamon and salt.
In a separate bowl, whisk together the eggs, oil, and maple syrup. Stir in the carrots and 1/2 cup of the pecans and add into the dry ingredients. Stir to thoroughly combine. Pour the batter equally into a paper-lined cupcake tin. Bake for 20 minutes, or until a toothpick stuck in the center comes out clean, then set aside and cool in the tin for 30 minutes.
Meanwhile, in a large bowl or stand mixer, whip together the butter, cream cheese and powdered sugar until smooth.
Once the cupcakes are completely cooled, spread with frosting and sprinkle with 1/4 cup of chopped pecans and serve.

MAKE AHEAD

Cupcakes can be stored in an airtight container for up to 2 days.

Wheat-Free Chocolate Cupcakes with Coffee Icing

Makes 12 cupcakes

Preheat the oven to 350ºF. Line a 12-cup cupcake pan with parchment or paper liners.

Ingredients:
3/4 rounded cup sorghum flour
3/4 rounded cup potato starch, cornstarch or tapioca starch
1/2 cup unsweetened cocoa powder
1 cup organic cane sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 cup warm coffee (not too hot or it will make the starch gluey)
2 eggs
3 tablespoons organic canola or coconut oil
2 teaspoons bourbon vanilla extract
1/2 teaspoon light tasting rice vinegar

Instructions:
Whisk together the flours and dry ingredients.
Add in the coffee, egg, oil, vanilla and vinegar. Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is smooth.
Using an ice cream scoop, plop the batter into the cups and smooth the tops.
Bake in the center of a preheated oven till done- about 20 minutes or so.
Cool the cupcakes on a wire rack (don't let them sit in the baking pan too long or they'll get soggy).
Frost when completely cooled. See recipe for coffee flavored icing below.


If the batter "climbs" the beaters, slow down the speed and slightly lift the beaters to encourage the batter to move back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle. Practice your technique- soon you'll be winging around gluten-free vegan baking like a pro.


Vegan Coffee Icing Recipe
Ingredients:
2 cups confectioner's (powdered) sugar
2-3 tablespoons Spectrum Organic Shortening or vegan margarine
2-4 ounces cold coffee, as needed
1 teaspoon bourbon vanilla

Instructions:
Starting with the least amount of liquid, beat the sugar to incorporate the shortening, coffee and vanilla. if you need more liquid, add a small amount at a time. beat for two minutes or so until smooth.
If you need to stiffen the frosting, add a little more confectioner's sugar.
Chill the frosting before using it. I chill it, covered, for roughly an hour.
Frost the cupcakes. Cover in an air-tight container until serving. best eaten the first day. If making ahead of time, chill frosted cakes briefly in the freezer before wrapping individually and freezing.
Cook time: 1 hour, total
Yield: Serves 12