by Daniel Brassloff
Make gluten-free allergen-friendly carrot cupcakes like a pro using our mix and this recipe!
2 cups of carrots
1 cup of our mix
2/3 cup vegetable oil
2/3 cup white sugar
1 1/4 tsp cinnamon
1 tsp baking soda
1/2 cup cream cheese*
4 tbsp butter*
1 1/2 cups powdered sugar
2 tbsp heavy cream (optional)*
1 tsp vanilla extract (or 2" worth of vanilla bean)
Note: * means substitute in vegan substitute if desired
Finely grate your carrots.
Heat your oven to 350°F.
Grease 12 muffin tins or line with cupcake liners and set aside
Gently stir the grated carrots and oil in a large bowl.
Add the rest of the ingredients and stir only to combine (about 10 stirs).
Pour batter into cupcake tin (about 2/3 full each)
Bake for no more than 18-20 minutes (or until golden brown)
Let cool for at least 10 minutes before applying frosting.
Beat the butter, cream cheese, and vanilla until fluffy (by hand or with a mixer)
Gradually add in the powdered sugar while mixing and cream until fluffy.
Once your cupcakes have cooled, frost them with this frosting.
Carrot cupcakes are difficult to trace but believed to stem from carrot pudding in the medieval times.
- Muffin Tin
- 2 Large bowls
- Cupcake Liners (recommended) or something to grease the tin