Gluten-Free, Walnut, Carrot Cupcakes
Servings: 24
Preparation Time: 30 minutes
Ingredients:
Walnut Carrot Cupcakes:
- 1/4 cup coconut oil or palm shortening
- 1/4 cup applesauce
- 1/2 cup honey
- 1/2 cup whole sugar
- 3 eggs, (large)
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 3 teaspoons baking powder
- 1 teaspoon vanilla
- 2 cups gluten-free flour blend*
- 1 cup coconut milk*
- 1 cup carrots, finely shredded
- 1/2 cup walnuts, chopped
Coconut Cream Frosting:
- 2 cups coconut milk*
- 1/2 cup honey
- 1 teaspoon vanilla
- 1–3 teaspoons arrowroot starch
Directions:
Preheat oven to 350 degrees F.
In a mixing bowl, cream together oil or shortening, applesauce, honey, and sugar until smooth. Add in eggs one at a time until smooth. Add in cinnamon, nutmeg, salt, baking powder, and vanilla. Slowly add in flour and milk, alternating, and beat until just combined. Fold in carrots and walnuts.
Using an ice cream scoop, spoon batter into lined cupcake tins. Bake for about 20–25 minutes or until cooked through.
Cool completely on wire racks before frosting.
In a mixing bowl using the whisk attachment, whip together coconut milk, honey, vanilla, and 1 teaspoon arrowroot starch. Mix for several minutes or until completely smooth and whipped, adding more arrowroot starch (1/2 teaspoon at a time) if necessary to thicken. Spread frosting over cooled cupcakes or pipe using a pastry bag, if desired.
Store cupcakes in fridge or coconut frosting will melt.
*Gluten-Free Flour Mix:
Makes 3 cups
- 2 cups brown rice flour
- 2/3 cup tapioca starch/flour
- 1/3 cup coconut flour
- 1/2 teaspoon xanthan gum
Mix all ingredients together and use as directed.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Courtney from Columbus, K,S won $50 for this recipe and photo! Submit yours here!
