I came across this website on the topped with cinnamon website and thought i just had to try make them with gluten free flour. They were very moist and you couldn't even tell they had carrot in them, very light and fluffy too. Such a nice healthier alternative to other chocolate cupcake recipes, highly recommend! The cream cheese glaze was a bit running and drizzled down a few of the cupcakes but other than that was really nice. The original recipe didn't have the milk which i added, which made it lighter but more running so don't add the milk if you want a thicker icing. ENJOY
For the cupcakes:
1/2 cup (125 ml) finely grated carrot
2 tbsp coconut oil, melted
1/2 cup (125 ml) low fat plain yogurt or low fat buttermilk
1 cup (110g) all purpose gluten free flour
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup (100g) sugar
1/2 cup (50 g) cocoa powder
1/2 cup (125 ml) hot water
For the chocolate cream cheese frosting:
1/2 cup (50g) powdered sugar
1 1/2 tbsp cocoa powder
1 1/2 tbsp light cream cheese
1 tbsp light milk
Preheat your oven to 350 degrees F (180 degrees C).
Put the finely grated carrot into a fine mesh strainer. Hold the strainer over a sink and squeeze the grated carrot to remove as much liquid as possible. Place into a medium bowl.
To the bowl, add the melted oil, egg and yogurt/buttermilk and stir in. Add the next 6 ingredients (flour through to cocoa powder) and stir in. Lastly, stir in the hot water until just combined.
Divide the batter between 12 lined muffin cups. Bake for 14-15 minutes (or until a toothpick comes out clean). Cool on a wire rack.
For the frosting, combine all the ingredients in a small bowl until smooth. Use about 2 tsp to frost each cupcake.
1 cupcake (wi1thout frosting): 103 kcal, 3.3 g fat, 17.5 g carbohydrates (1.1 g fiber, 9.4 g sugars), 2.5 g protein
1 cupcake (with frosting): 128 kcal, 3.7 g fat, 23.0 g carbohydrate (1.3 g fiber, 14.4 g sugars), 2.8 g protien