Whole Living Daily

G-Free Friday: Carrot Nutmeg Cupcakes with Cream Cheese Frosting

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Cupcakes that work double duty: they'll satisfy your sweet tooth and they pack in fibrous carrots.

Carrot Nutmeg Cupcakes with Cream Cheese Frosting

Recipe from Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-Free Recipes by Elizabeth Kaplan

3 large eggs
1/2 cup vegetable oil
1 cup organic light brown sugar, packed
1/3 cup plain yogurt, coconut yogurt or applesauce
2 teaspoons vanilla
1 tablespoon agave nectar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1 teaspoon pumpkin pie spice
2 cups Elizabeth’s Gluten-Free Flour Blend (see recipe here) or Organic All-Purpose Baking Mix from The Pure Pantry
1 1/2 cups finely grated carrots (about 4 medium carrots)
1/2 cup raisins
1/2 cup toasted chopped walnuts or pecans (optional)
Cream Cheese Frosting, recipe follows

1. Preheat the oven to 350˚. Grease a 12-cup cupcake tin or 9-inch round cake pan. (Alternately, line cupcake tin with cupcake papers.)

2. In a mixing bowl, beat the eggs for 1 minute, add the oil and brown sugar and beat until smooth. Beat in the yogurt or applesauce, vanilla, agave, and spices. Add the baking mix and beat until combined. Add the carrots, raisins, and nuts; stir until combined.

3. Spread the batter evenly in the cupcake tin or cake pan. Place in the center of a preheated oven. Bake until the cupcakes or cake is firm, and a wooden pick inserted into the center emerges clean, about 20 minutes for cupcake and 35 minutes for cake. Let cool completely. Frost with Cream Cheese Frosting.

Cream Cheese Frosting

For a two layer cake, double this recipe.

½ cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 cups sifted confectioners’ sugar
½ cup agave nectar
1 teaspoon vanilla

1. Beat butter until blended. Add cream cheese and beat until combined. Slowly sift in sugar and beat until fluffy. Add agave and vanilla and continue beating. If frosting is too thin, add 2 tablespoons more sifted confectioners’ sugar.

Elizabeth Kaplan is the founder of The Pure Pantry, an allergen-free natural foods company that creates nutritious, great-tasting, and easy-to-use baking mixes. She is the author of Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes. When she was diagnosed with celiac disease in 2002, and subsequently her children were diagnosed with severe food allergies and gluten intolerance, she focused her passion for the culinary arts on gluten-free cuisine. Elizabeth teaches cooking classes that help others transition to a gluten-free lifestyle, lectures on topics related to gluten intolerance, and writes a lifestyle blog in which she shares recipes, nutrition tips, entertaining and travel ideas, and her first-hand knowledge about raising children with food allergies. Her husband and three children all enjoy being her official taste testers for the recipes and products she creates.

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Comments (3)

  • Yum! Yum! Yum! The weekend is here, it's Friday. I'm printing this recipe and my plan is to bake these carrot nutmeg cupcakes sometime over the weekend. I'll let you guys know how I like it then. Thank you for sharing.

  • [...]                                                             Source: wholelivingdaily.wholeliving.com via purely on Pinterest Fiordland, New Zealand                           [...]

  • But wanna state that this is very helpful , Thanks for taking your time to write this.

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