Carrot Cake Cupcakes

Carrot Cake Cupcakes

6 ounces Bob’s Red Mill 1 to 1 gluten-free baking flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon allspice

¼ teaspoon cinnamon

¼ teaspoon freshly grated nutmeg

¼ teaspoon salt

6 ounces grated carrots

5 ounces granulated sugar

1 ounce dark brown sugar

2 eggs

6 ounces Greek yogurt

3 ounces oil

Preheat the oven to 350 degrees. Line a 12-cavity muffin pan with cupcake liners.

Combine the gluten-free flour, baking powder, baking soda, allspice, cinnamon, nutmeg, and salt in a large bowl. Stir to combine. Add the grated carrots to this flour mixture and toss until the carrots are coated. Set this mixture aside.

Place the sugars, eggs, and yogurt in the bowl of a food processor. Process for a few seconds until this mixture is well combined. With the food processor running, drizzle the oil in (much like you would do if you were making a vinaigrette).

Pour the liquid mixture over the carrots and flour. Mix well. Put the entire mixture in the food processor and pulse 4-5 times.

Divide the batter evenly among the 12 cupcake cavities. Bake for 10 minutes. Without opening the oven door, lower the temperature to 325 degrees and bake for 5 minutes longer.

Once the cupcakes have cooled, frost with cream cheese frosting.