Gluten-Free Carrot Cake Cupcakes

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

1. To Make the Cupcakes: Preheat oven to 350F. Line a muffin tin with cupcake liners. 
2. In a large bowl, combine the flour, sugars, cinnamon, baking agents, salt, and nutmeg. Mix well. Set aside. 
3. In a separate bowl, beat the eggs until smooth. Add the olive oil, vanilla, milk, and grated carrots. Mix well. 
4. Add the flour mixture to the egg bowl, then mix just until combined. 
5. Fill the cupcake liners 3/4th full. 
6. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Let cool completely before piping on the frosting. 
7. To Make the Frosting: In the bowl of a stand mixer, combined the softened butter and cream cheese. Beat until smooth. 
8. Add the vanilla, salt, and the powdered sugar 1 cup at a time. Add a little heavy cream or milk as needed to help soften the frosting texture. Whisk for 5-6 minutes, until light and fluffy. Transfer to a piping bag. 
9. To Assemble: Remove 1/3 cup of the frosting. Add orange food coloring to desired preference. Mix well. 
10. Pipe the white frosting onto the cupcakes. Flatten the tops with an offset spatula. Roll the edges in the finely crushed walnuts. 
11. Pipe a carrot-like triangle shape on the tops, then decorate with a fresh parsley leaf to resemble a carrot. Enjoy!