Gluten-free carrot cupcakes

28

PREP TIME

15 min

TOTAL TIME

50 min

Makes

12 cupcakes

Gluten-free carrot cupcakes

Michael Alberstat

Made with brown-rice flour, walnuts and cinnamon, this is one delicious cupcake you can feel good about.


Ingredients

  • 1 cup brown-rice flour
  • 1/3 cup teff flour
  • 2 tbsp tapioca starch
  • 1 tsp xanthan gum
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 2 eggs , at room temperature
  • 1 cup brown sugar
  • 1/3 cup vegetable oil
  • 1 tsp vanilla
  • 1 1/2 cups grated carrot , about 2 medium carrots
  • 1/2 cup finely chopped walnuts
  • 1/2 cup unsweetened desiccated coconut

Instructions

  • Preheat oven to 350F. Line a 12-cup muffin pan with paper liners.
  • Whisk flours with tapioca, xanthan gum, baking powder and soda, spices and salt in a large bowl.
  • Whisk eggs with sugar, oil and vanilla in a medium bowl. Stir into flour mixture, then fold in carrot, walnuts and coconut. Mixture will be thick. Spoon batter into prepared pan. Smooth tops.
  • Bake in centre of oven until a cake tester inserted into centre of a cupcake comes out clean, about 25 min. Cool in pan on a rack for 10 min. Remove from pan and let cool completely on rack. Cupcakes will keep well, covered and refrigerated, up to 3 days.
  • Finishing tip: Top these cupcakes with a cream-cheese icing. Use a hand mixer to beat half of a 250-g pkg room-temperature cream cheese with 1/4 cup room-temperature unsalted butter, 1 cup icing sugar and 2 tsp grated orange zest in a medium bowl until smooth. Pipe over cupcakes.

How to make perfectly shaped cupcakes

Nutrition (per serving)

  • Calories
  • 268,
  • Protein
  • 4 g,
  • Carbohydrates
  • 36 g,
  • Fat
  • 13 g,
  • Fibre
  • 3 g,
  • Sodium
  • 273 mg.