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Gluten Free Carrot Cake with Maple Cream Cheese Frosting
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Description
Gluten Free Carrot Cake with Maple Cream Cheese Frosting
Ingredients
- FOR THE CAKE:
- 1 cup Oat Flour
- ½ cups Sorghum Flour
- ½ cups Brown Rice Flour
- ½ cups Arrowroot Powder
- 1-½ teaspoon Unflavored Gelatin
- 1-¼ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Sea Salt
- 1 pound Carrots, Grated
- 4 whole Large Eggs
- 1 cup Maple Sugar
- 1 cup Muscovado Sugar (dark Brown Sugar)
- 1 cup Coconut Oil
- ½ cups Sour Cream
- _____
- FOR THE FROSTING:
- 24 ounces, fluid Cream Cheese, Room Temperature
- ½ cups Maple Syrup
- 2 teaspoons Vanilla Extract
Preparation
Preheat oven to 350ºF and adjust rack to middle position. Line two 12-cup muffin pans with muffin liners.
Whisk oat flour, sorghum flour, rice flour, arrowroot, gelatin, baking powder, baking soda, and salt in a large bowl. Stir in carrots. Set aside.
Pour eggs and sugars in the bowl of a food processor. Process for 15 seconds. Add coconut oil and sour cream and process for an additional 20 seconds until smooth. Pour egg mixture into flour mixture and stir until combined.
Spoon batter into muffin cups making each 3/4 full. Bake for 20-23 minutes until edges are just golden brown. Cool completely before frosting.
Whisk cream cheese, maple syrup and vanilla until creamy. Frost cooled cupcakes with frosting. Best served the day they are made.
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