Gluten-Free Carrot Cupcakes
INGREDIENTS
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For the cupakes:
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¾ cup almond flour
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¾ cup millet flour
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½ teaspoon baking soda
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½ teaspoon cinnamon
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½ teaspoon nutmeg
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½ teaspoon ginger
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½ cup (1 stick) salted butter, room temperature
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½ cup brown sugar
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2 eggs
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1 teaspoon vanilla
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1 ½ cup grated carrots
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½ cup raisins
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½ cup chopped walnuts
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½ cup shredded coconut
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8 ounces crushed pineapple
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For the frosting:
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½ cup (1 stick) unsalted butter
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8 ounces cream cheese, room temperature
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1 ½ cup confectioner’s sugar, sifted
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zest of one orange
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1 ½ tablespoon orange juice
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