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Gluten Free Carrot Cupcakes w/Cream Cheese Icing Recipe


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  1 Reviews | 5 out of 5
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     Gluten Free Carrot Cupcakes w/Cream Cheese Icing

Category   Desserts - Breads
Sub Category   Gluten-Free
Servings   24
Preptime   45 min.

1 c sugar
1 c brown sugar plus 1/4 c
1 c (2 sticks) butter plus 2T
1/2 c olive oil
4 eggs
1 1/2 tsp. vanilla extract plus 1 tsp.
1/2 tsp. almond extract
2/3 c brown rice flour
2/3 c coconut flour or almond meal/flour
1/2 c tapioca flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
3 c grated carrots
1 c chopped pecans
1/2 c raisins, 1 c coconut (unsweetened)
4 oz. whipped cream cheese, 1 c powdered sugar

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 Out of 5 from 1 reviews

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