Carrot Cake Cupcakes

"I've been wanting to make gluten free Carrot Cupcakes for a while now. When I think of spring, I think of carrot cake and when I think of picnics and potlucks I think of carrot cake cupcake yumminess. http://www.elanaspantry.com/carrot-cake-cupcakes/"
 
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photo by Tea Jenny photo by Tea Jenny
photo by Tea Jenny
photo by Elanas Pantry photo by Elanas Pantry
Ready In:
28mins
Ingredients:
9
Yields:
10 cupcakes
Serves:
4-6
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ingredients

  • 1 12 cups blanched almond flour
  • 12 teaspoon celtic sea salt
  • 12 teaspoon baking soda
  • 12 tablespoon cinnamon
  • 3 eggs
  • 2 tablespoons grapeseed oil
  • 14 cup agave nectar
  • 1 12 cups carrots, grated
  • 12 cup pecans, chopped
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directions

  • In a large bowl, combine almond flour, salt, baking soda and cinnamon.
  • In a separate bowl, mix together eggs, oil and agave.
  • Stir carrots and pecans into wet ingredients.
  • Stir wet ingredients into dry.
  • Scoop a heaping ¼ cup batter into lined muffin tins.
  • Bake at 325° for 18 to 22 minutes.
  • Cool to room temperature and spread with creamy cream cheese frosting.
  • Serve.

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Reviews

  1. I love these, but I am afraid I did make a wee change to it I only had 1 cup of almond flour so I made it up with flax meal, I also don't use agave so I sub it with a vanilla sugar free syrup, and I only had walnuts but all in all it turned out just fine, and I will make then again. Thank you for posting Made for Honor thy Mother. The diabetic forum May 2011.
     
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RECIPE SUBMITTED BY

<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a> <a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients. The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling. One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant. What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California. My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother. In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet. Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner? I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets! While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
 
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