GLUTEN-FREE CARROT CAKE CUPCAKES
These tender, moist and lightly spiced gluten-free carrot cake cupcakes are a fun twist on a traditonal carrot cake. The recipe is as easy as it is delicious.
Equipment
- bowls
Ingredients
- ½ cup brown sugar Swerve sweetener
- ⅓ cup canola or vegetable oil
- 2 large eggs
- ½ cup shredded carrots
- 1 tsp cinnamon
- ¼ cup raw pumpkin seeds
- ½ cup + 1 tbsp gluten free flour blend (1 to 1)
- 1 cup finely chopped dried apricots
Instructions
- Preheat oven to 350 degrees.
- Line a muffin tin with 8 paper liners.
- In a medium bowl add the oil, brown sugar and eggs and with a hand mixer beat well until creamy.
- Add the flour, baking powder and cinnamon and mix well.
- Add the chopped apricots, pumpkin seeds and carrots and stir to combine.
- Use an ice cream scoop to drop batter into lined muffin pan.
- Bake for 25 minutes.
- Remove and cool.
- * I made a cream cheese icing for the cupcakes once they were cool.
Tried this recipe?Let us know how it was!