Gluten Free Carrot Cake Cupcakes with Cream Cheese Frosting

glutenfreeonashoestring.com

Jblack

subheading: For the cake:

2 ¼ cups (315 g)* all purpose gluten free flour (I have used Better Batter and Better Than Cup4Cup with great results)

1 teaspoon xanthan gum (omit if your blend already contains it)

1 teaspoon baking soda

1 ½ teaspoons baking powder

½ teaspoon kosher salt

2 teaspoons ground cinnamon

¾ cup (150 g) granulated sugar

½ cup (109 g) packed light brown sugar

3 cups (270 g) peeled and grated carrots

½ cup (112 g) neutral oil (like sunflower or grapeseed oil)

4 eggs (200 g, weighed out of shell) at room temperature, beaten

1 teaspoon apple cider vinegar

½ cup (4 fluid ounces) milk (any kind), at room temperature

½ cup (55 g) chopped pecans, plus more for decorating (optional)

½ cup (3 ounces) white chocolate chips

note: For cupcakes: If you’re making cupcakes, reduce the flour blend by ¼ cup (35 g) to 2 cups (280 g). The rest of the recipe remains the same.

subheading: For the cream cheese frosting**:

8 ounces cream cheese, at room temperature

8 tablespoons (112 g) unsalted butter, at room temperature

¼ teaspoon kosher salt

4 cups (460 g) confectioners’ sugar, plus more as necessary

note: *For cupcakes, you may want to halve the frosting recipe, as you need less frosting. Unless you really want to pile it on (which I heartily recommend).

Directions at glutenfreeonashoestring.com

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