Directions
- Start by grating your carrots; you can use a standard grater or a food processor with a grating attachment. Next, preheat your oven to 300 degrees. Line your muffin tin with cupcake liners.
- In a small bowl combine the dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, orange zest and salt.) Mix together until evenly combined.
- In a large mixing bowl, combine the wet ingredients (brown sugar, granulated sugar, oil, eggs and applesauce.) Mix together until evenly combined.
- Fold the dry ingredients into the wet ingredients and continue mixing until evenly incorporated. Gently mix in the grated carrots. Pour the batter into the cupcake liners, filling each about ¾ way.
- Bake 25-35 minutes or until a toothpick comes out clean from the center of a cupcake. While the cupcakes are cooling, make the frosting.
- Using an electric mixer, beat together the room temperature cream cheese and butter until evenly incorporated. Beat in the orange juice, zest and powdered sugar until a light and fluffy frosting forms. Chill in the fridge for 20 minutes before piping onto the cupcakes. Sprinkle with additional orange zest and a sprinkle of cinnamon. Enjoy!
Recipe Note
- When it comes to gluten free baking, there are a few tricks you can use to make sure you’ve got the perfect level of moisture in your baked goods. Usually, it’s just a matter of adding in a bit of additional wet ingredients. Here are my favorite moisture enhancing add ins:
- Apple sauce (as used in this recipe) – the applesauce adds both moisture and a subtle sweetness that goes perfectly with the cinnamon and carrots
- Yogurt – this one is great for breads and cakes and has a nice neutral flavor
- Milk, juice, liquids – this one is pretty self explanatory, the more liquid the less dry your baked goods will come out
