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 cupsFisher® 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.
This website uses cookies. A "cookie" is a file sent to your computer when you access a website. By using this site, you agree to the use of cookies on your device for tracking and analytics as described in the cookie section of our Privacy Policy.
Share This Fisher Recipe