Preheat oven to 350F or 325F if using convection oven. Line 24 muffin cups with cupcake liners or spray with non-stick spray.
In large bowl, combine 2 sticks softened butter, 1 c sugar, and 1 c brown sugar. Cream with electric mixer until well incorporated. Add olive oil, 1 1/2 tsp. vanilla, 1/2 tsp. almond extract and eggs. Beat on low speed until fluffy.
In medium bowl, combine rice flour, coconut/almond flour, tapioca flour, salt, baking soda, baking powder, and cinnamon. Mix well to fully blend. Pour flour mixture into butter/sugar mixture and blend gently with spoon. Add carrots, coconut, pecans, and raisins and blend gently to evenly distribute.
Spoon into muffin cups, to top of cups. Bake 25 - 30 minutes, watching closely to be sure edges do not overbrown. Let cool. While cooling, in medium bowl, combine cream cheese, 2T softened butter, 1/4 c brown sugar, 1 tsp. vanilla and powdered sugar. Beat with electric mixer until creamy. Spread icing over cooled cupcakes and sprinkle with additional coconut.
Originally Submitted
5/6/2011
5 Out of 5 from
1 reviews
You can add this Gluten Free Carrot Cupcakes w/Cream Cheese Icing recipe to your own private DesktopCookbook.
