Recipe: Gluten Free Carrot Cake Muffins

In celebration of all things fall + orange… and last week’s National Dessert Day (better late than never, right?), I thought I’d post my favorite carrot cake recipe.

I went gluten free for a month as a New Years resolution earlier this year, and I made this GF cake for us while we were avoiding glutinous flour. I’m sure you can sub out the almond flour + the Bob’s Red Mill flour for standard flour if you’d like, but I haven’t tried it so no promises!

Recipe for Gluten Free Carrot Cake Muffins

Appliances recommended for this recipe:
– stand or hand mixer
– 4 cup food proccesor

Cook Time:
30-35 Minutes

Prep Time:
20-30 Minutes

Dry Ingredients:
2 c Sugar
1 c Almond Flour or Meal (Can be found in Trader Joes’ Baking Aisle)
1 c GF All Purpose Flour (I recommend Bob’s Red Mill Pizza Crust Mix, found at Whole Foods)
2 tsp Baking Soda
2 tsp Baking Powder (Make sure its Gluten Free!)
2 tsp Cinnamon
Pinch of Sea Salt
2 tsp Vanilla Extract
2 heaping tbs unsweetened coconut
1 c nuts (optional)

Wet Ingredients:
3 c Grated Carrots
4 eggs
3/4 c Light Olive Oil
2 medium apples

adapted from about.com Gluten Free Cooking

Directions

Preheat oven to 350 degrees.

Chop carrots (I used a small bunch with about 5 small-medium carrots) into 2 inch slices and place in food processor. When finished, place in large bowl.

Chop apples into 2 inch slices and place in food processor, with a small amount of liquid (I used some apple cider we had, but water should work fine as well.) Blend until smooth. Reserve for use in next step.

In mixing bowl, cream eggs and sugar. Add in your olive oil, applesauce, and vanilla and beat until smooth.

In a new bowl, combine all dry ingredients. Mix until well combined.

In mixing bowl, add dry ingredients to wet. Add carrots. Mix to combine.

In cupcake pan, line tin with cupcake liners. If you don’t have any, try using swiping some light olive oil and parchment paper in each tin to prevent sticking.

Fill liners to the top with your batter. Place in preheated oven and bake for 30-35 minutes, or until they pass the “toothpick test.”

Remove cupcakes from tin, place on a wire baking rack to cool.
If you’d like, whip together 4 oz of cream cheese, 2 tbsp of milk, and sweeten with powdered sugar to taste and frost your muffins.

Enjoy! And don’t forget to share how they turn out! :)

xo.


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