Fluffy, Tender, and Easy Gluten Free Carrot Cake (or Cupcakes!)
"Gluten free carrot cake baked into cupcakes, loaded with fresh carrots and topped with cinnamon cream cheese frosting. Perfect for Easter, or any time!..."
INGREDIENTS
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2 1/4 cups all purpose gluten free flour blend
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1 teaspoon xanthan gum (omit if your blend already contains it)
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1 teaspoon baking soda
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1 1/2 teaspoons baking powder
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1/2 teaspoon kosher salt
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2 teaspoons ground cinnamon
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3/4 cup granulated sugar
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1/2 cup packed light brown sugar
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1/2 cup neutral oil ((like sunflower or grapeseed oil))
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4 eggs (at room temperature, beaten)
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1 teaspoon apple cider vinegar
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1/2 cup milk (at room temperature)
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1/2 cup chopped pecans (plus more for decorating (optional))
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1/2 cup white chocolate chips ((See Recipe Notes if omitting pecans))
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3 cups peeled and grated carrots ((from about 3 large carrots))
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8 ounces cream cheese (at room temperature)
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8 tablespoons unsalted butter ( at room temperature)
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1/4 teaspoon kosher salt
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4 cups confectioners’ sugar (plus more as necessary)
Comments & Reviews
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