They are simple, moist, sweet, flavorful, and topped with a fluffy cream cheese frosting.
Servings: 12 cupcakes
For the GF Carrot Cupcakes:
- 1 ¼ cup Bob’s Red Mill GF 1-to-1 Baking Flour
- ½ cup Brown Sugar
- ½ cup Granulated Cane Sugar
- 1 tsp. Ground Cinnamon
- ¾ tsp. Baking Soda
- ½ tsp. Baking Powder
- ½ tsp. Fine Sea Salt
- ½ tsp. Ground Nutmeg
- ¾ cup Olive Oil
- 2 large Eggs
- 2 tsp. Vanilla Extract
- 2 tbsp. Milk
- 1 ½ cups Grated Carrots
For the Cream Cheese Frosting:
- Crushed Walnuts, for garnishing
- Orange Food Coloring, for decorating
- Fresh Parsley, for decorating
- ½ cup Unsalted Butter, softened
- 8 oz. Cream Cheese, softened
- 1 tsp. Vanilla Extract
- Pinch of Salt
- 4 cups Powdered Sugar