Carrot Cake Cupcakes (gluten free)
These bite size cupcakes are made with 3 servings of fruit, and (almost) 2 servings of vegetables. Most importantly - they are absolutely amazing.
Confession - I went 28 years without ever trying carrot cake. I don't particularly love carrots and didn't see why they needed to be in my dessert. Carrot cake was on my list of things my grandpa ate that I would never be into. I have since realized this huge mistake and I'm making up for lost time by eating these cupcakes on the reg.
These cupcakes are made with applesauce in place of eggs. A delicious dessert that has fruits and vegetables in it? Yes please.
1½ cups gluten free flour (I use King Arthur)
1 cup coconut sugar
1 teaspoon baking powder
1 teapsoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
3 medium carrots shredded (or 1½ cups or pre-shredded carrots)
1½ cups unsweetened applesauce
1 teaspoon vanilla extract
Walnuts to garnish
8oz cream cheese (Kite Hill makes a great almond milk version)
1 cup cup powdered sugar
¼ teaspoon vanilla extract
Preheat oven to 350°F and place liners in mini muffin pan
Whisk the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in medium bowl
Combine shredded carrots, applesauce, and vanilla in large bowl
Add the dry ingredients to the wet ingredients stirring until just combined - don't over beat the batter!
Divide the batter evenly between the lined cups and bake for 12-15 minutes, or until a toothpick comes out clean
Remove cupcakes and transfer to a wire cooling rack for 10 minutes
While the cupcakes cool, use a hand mixer on low to beat the cream cheese, while slowly adding the powder sugar and vanilla
Frost the cupcakes and top with walnuts