Dessert

Gluten-Free Carrot Cupcakes is for Dessert.

Gluten-Free Carrot Cupcakes takes several minutes to prepare.

Gluten-Free Carrot Cupcakes takes several minutes to cook.

Gluten-Free Carrot Cupcakes makes 24 servings.

The ingredients for Gluten-Free Carrot Cupcakes are:

1/2 cup raisins, golden or dark
1/2 cup walnut pieces
1/3 cup shredded unsweetened coconut
2 cups crushed pineapple packed in juice, drained, liquid reserved
2 cups very finely shredded carrots (about 2 medium carrots)
1 c. oat flour
1/2 c. fine cornmeal, such as masa
1/2 c. sorghum flour
2 T. Brown rice flour
1 1/2 cups sugar
2 teaspoons baking soda
1 1/4 teaspoon cinnamon
1 teaspoon salt
3/4 cup liquid egg substitute
2/3 cup fat free Greek yogurt
1/4 cup coconut or canola oil

Frosting
16 ounces (2 cups) reduced-fat cream cheese
1 cup powdered sugar
1/2 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice

Here is how you make Gluten-Free Carrot Cupcakes:

Preheat the oven to 350?F. Line 24 muffin tins with cupcake liners, and set aside.Toast the walnuts on a baking sheet for 5 minutes, until fragrant. Toast the coconut on a separate baking sheet for 4 minutes, until golden brown. Set both aside to cool. Chop the cooled nuts into pea-sized pieces. Mix together the chopped nuts, raisins, carrots, drained pineapple and coconut in a medium bowl; set aside.In a large bowl, whisk together the flours, sugar, baking soda, cinnamon, and salt.In a small bowl, whisk together the egg substitute, yogurt, oil, and 1/3 cup of the reserved pineapple juice until smooth. (Reserve any remaining juice for another purpose or discard.)Whisk the egg mixture into the flour until the batter is thoroughly combined. Fold in the carrot mixture with a rubber spatula until well distributed.Scoop the cake batter and divide it evenly into the prepared muffin tins. Bake for about 16 minutes, until a knife inserted into the center comes out with no more than a few crumbs clinging to it. Cool the cupcakes in the pan for 30 minutes. Remove them from the pans and completely cool before frosting. To prepare the frosting: In a medium bowl, beat the cream cheese, powdered sugar, lemon zest and lemon juice with electric mixer at low speed until combined, then increase the speed to medium for another 2 minutes, until the frosting is free of lumps. (If using a standing mixer, use the paddle attachment.) Frost the cupcakes and serve. Serving Size:?Makes 24 cupcakes

The nutritional information for Gluten-Free Carrot Cupcakes is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 209.5

• Total Fat: 8.3 g
• Cholesterol: 10.0 mg
• Sodium: 183.1 mg
• Total Carbs: 33.5 g
• Dietary Fiber: 3.6 g
• Protein: 4.5 g

The dietary needs meet for Gluten-Free Carrot Cupcakes is Gluten Free