Gluten Free Carrot Cupcakes

Here comes one more healthy cupcake recipe from my kitchen. 

Gluten-free carrot cupcake !!!

This gluten-free carrot cake is the best! Moist, fluffy, and deliciously spiced! It’s so easy to make and it’s one of our family's favorite dessert recipes.

As usual, my daughter wanted to bake them as she loves to bake cakes and muffins so she was very excited and enjoyed baking these delicious cupcakes with a little help from mommy 😊

Let’s jump into the recipe 

Ingredients

• 1 cup grated carrots

• 1/2 cup blanched almond flour

• 1/4 cup coconut flour

• 2 tablespoons tapioca flour

• 1 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 1 teaspoon cinnamon

• 1/8 teaspoon allspice

• 3 eggs

• 1/3 cup coconut oil melted

• 1/3 cup maple syrup

• 1 teaspoon vanilla extract

• 1/4 cup raisins

• 1/4 cup chopped walnuts

Baking  Method:

• Preheat the oven to 350 degrees Fahrenheit. Line the muffins tray with parchment paper or Greece with butter or coconut oil.

• Grate carrots using the large holes on a box grater set aside.

• In a large bowl combine almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon, and allspice. Gently toss everything together.

• In a separate bowl combine eggs, coconut oil, maple syrup, and vanilla extract. Whisk until well combined.

Add the wet ingredients to the dry and mix until all of the ingredients are just incorporated.

• Stir in raisins, carrots, and walnuts.

• 1Transfer batter to greased pan and pop in the oven for 30 minutes or until cooked through. 

Let them cool completely and enjoy!😀