Recipes
Gluten Free Walnut Carrot Cupcakes
- Yield: 24 Servings
- Prep Time: N/A
- Cook Time: N/A
- Made with walnuts, crunchy carrots and creamy frosting, this cupcake is gluten-free but has full-on flavor. May substitute Fisher® Chef’s Naturals Almond Flour for 2 cups all-purpose gluten-free flour blend and 1 teaspoon xanthan gum (omit if your flour blend already contains it).
Ingredients
- Cake
- 2 cups Fisher® Chef's Naturals® Almond Flour
- 1 1/2 cup (11 oz/310 g) granulated sugar
- 1 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 1/2 cup (5.75 oz/165 g) peeled and grated carrots (from about 3 medium carrots)
- 1/2 cup (4 fl oz/125 ml) vegetable oil
- 3 eggs
- 1/2 cup (4 oz/120 g) plain whole milk greek yogurt
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 orange, zest of, finely grated
- 1 cup (4.25 oz/120 g) Fisher® Chef's Naturals® Chopped Walnuts, chopped and toasted
- Frosting
- 1 package (8 oz/226 g) cream cheese, room temperature
- 1/2 cup (4 oz/113 g) unsalted butter, room temperature
- 2 1/2 cups (11 oz/310 g) confectioners’ sugar
- 1 teaspoon vanilla extract
Directions
- Cake
-In a large bowl, whisk together the gluten free flour blend, xanthan gum, granulated sugar, baking powder, baking soda, spices, and salt.
-Add the grated carrots and stir to combine.
-In another bowl, whisk together the oil, eggs, yogurt, vinegar, vanilla, and orange zest until well combined.
-Add the wet ingredients to the dry ingredients and stir together untilmost of the flour has disappeared into the wet ingredients.
-Add the walnuts and mix until just combined. Do not overmix.
-Fill each baking cup between 1/2 and 2/3 full. The batter rises a lot, so do not overfill the cups.
-Bake for 20-22 minutes, or until a toothpick inserted in the center of the cupcakes comes out nearly clean; a couple of crumbs are okay.
-Cool in the pan for 10-15 minutes before then transferring to a cooling rack.
-Cool completely before frosting. - Frosting
-While the cupcakes cool, beat the cream cheese and butter together in a large bowl on low speed until smooth and creamy.
-Add the confectioners’ sugar 1 cup at a time, scraping down the sides of the bowl and beating until the mixture is smooth after each addition.
-Add the vanilla extract and beat until well combined. If the frosting is too soft, refrigerate it for 15-30 minutes before decorating the cooled cupcakes.
-Garnish with extra toasted walnuts. - Store covered in refrigerator.
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