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Gluten-free Carrot Cake Cupcakes

rays of bliss
Moist and delicious!
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Ingredients
  

  • 2 1/2 cups Gluten Free All Purpose Flour I used Bob’s Red Mill
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp allspice
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 cup applesauce
  • 3 large eggs
  • 2 tsp vanilla
  • 6 large carrots or 8 medium
  • 1 1/2 cups pecans
  • Icing I used store bought GF cream cheese icing

Instructions
 

  • Preheat oven 350°
  • Peel and Grate Carrots (I used my food processor to grate)
  • Mix all dry ingredients. GF Flour, baking soda, baking powder, spices, and sugars.
  • Finely Chop 1 cup of pecans.
  • Add applesauce, eggs, vanilla, grated carrots, and chopped pecans. (Save about 1/4 cup of grated carrots for toppings)
  • Pour batter in cupcake cups until cup is 3/4 full.
  • Bake for 18-20 minutes or until toothpick comes out clean.
  • Let cool completely then frost.
  • Crush 1/2 cup of pecans.
  • Sprinkle grated carrots and crushed pecans on top of each cupcake.