Gluten Free Carrot Cupcakes with Maple Carrot Frosting

Happy first day of April! Now that’s it’s officially springtime, I’m slowly crawling out of hibernation mode, enjoying this double digit weather and that unfamiliar bright yellow object in the sky. I think it’s called the sun, but I can’t quite recall. It’s been too long since it’s been in my life.

Spring makes me think of bright colors; yellows, oranges, pinks, etc. With Easter coming up, I have carrots on my mind, so I thought, why not make some carrot muffins with a bright orange frosting?

I wanted to make a different frosting; one with color instead of a white, cream cheese style frosting. I also wanted it to be naturally colored, and not use food dyes. Since they’re carrot cupcakes, I thought why not use carrot juice in the frosting as well for some carrot on carrot action. I’ve never seen that done before, so I thought I’d give it a go.

Gluten Free Carrot Cupcakes with Maple Carrot Frosting

If you’re thinking this idea sounds a little too wacky for your taste buds, that’s cool, I get it, I get it. If you want to skip the frosting and just bake the muffins, they’re pretty damn delicious on their own, but if you’re on board for the whole package, then let’s do this! 🙂

Gluten Free Carrot Cupcakes with Maple Carrot Frosting

I topped my cupcakes with walnuts for a nice crunch and lemon zest for a fresh flavor.

Carrot Cupcakes with Carrot Maple Frosting
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Ingredients
For the muffins
  • 2 ½ cups (370g) All Purpose Gluten Free Flour*
  • 2 tsp Baking Powder
  • ¾ tsp Baking Soda
  • 1 ½ tsp Cinnamon
  • ½ tsp Ginger
  • ¾ tsp Sea Salt
  • 2 cups 130g Grated Carrot
  • 1 cup Sunflower Oil
  • ¾ cup 130g Pitted Dates
  • ¾ cup Maple Syrup
  • cup Apple Juice
  • ½ cup + 1 Tbsp Aquafaba (liquid from a can of chickpeas)
  • 1 Tbsp Vanilla
For the Frosting
  • 1 cup Carrot Juice
  • 1 cup Almond Milk
  • 1 cup Maple Syrup
  • 2 Tbsp Agar Powder
  • 1 Tbsp Vanilla Extract
  • 1 Block (300g) Silken Tofu
  • Pinch of Salt
Instructions
  1. For the muffins:Heat oven 350°F
  2. Sift dry ingredients together in a large mixing bowl.
  3. Blend dates into a paste in the food processor. Add remaining wet ingredients and pulse to combine. Pour the wet ingredients into the bowl with dry ingredients and mix until combined.
  4. Divide evenly in a lined muffin pan. Bake for 30 minutes or until toothpick comes out clean. Makes 1 dozen.
  5. For the frosting:In a medium saucepan, whisk together carrot juice, milk, maple syrup, agar and salt.
  6. Bring to a gentle boil, then simmer for 5-7 minutes over medium heat. You will notice it begin to thicken. Remove from the heat, then stir in the vanilla. Allow to cool.
  7. Pour into the food processor with the tofu and blend until completely smooth. Store in the fridge until ready to pipe.
Recipe Notes

*I used Bob's Red Mill 1-to-1 Baking Flour

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2 Comments on "Carrot Cupcakes with Maple Carrot Frosting"

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cinnamongirlbcn

What a clever idea to use carrot juice as a natural food coloring! I have used beet juice but still haven’t ‘played’ with carrot juice.This is the type of frostings that I love, made with good natural ingredients and not all those super white thick frostings/buttercreams loaded with so much confectioners sugar…my stomach can’t handle so much sugar overdose!

xoxo