Gluten-Free Carrot Cake Cupcakes

Preheat oven to 350ºF and line a muffin tin with 6 muffin liners. Set aside.

In a medium mixing bowl, stir sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.

In a large bowl, using an electric hand mixer, beat eggs, coconut oil, vanilla extract and sugar until light and fluffy. Stir in the coconut flour mixture, mixing well to ensure there are no lumps. Stir in the grated carrots until all the carrots are mixed in and coated in the batter.

Pour batter into the prepared muffin tins and let stand 10 minutes before baking. Bake for 20–22 minutes or until top is golden and a toothpick inserted in the center comes out clean. Let cool completely before frosting.

For the icing, in a large bowl, beat softened cream cheese and butter until light and fluffy, about 5 minutes. Beat in vanilla until well-combined.

Turn mixer down to low and gradually beat in powdered sugar. Turn speed back up and beat for an additional 2–3 minutes, until light and fluffy.

Spoon icing into a parchment bag (or a resealable bag with the corner cut off, like me) and swirl the icing on top of each cupcake. Devour!

Notes:
• Please measure the coconut flour! Gluten-free baking is very sensitive!
• Cream cheese icing recipe from about.com