Gluten-Free Carrot Cupcakes With Cream Cheese Frosting

• 1/3 cup rice flour
• 3 tbsp gluten-free cornmeal
• 1/2 tbsp mixed spices
• 2 tsp gluten-free baking powder
• 1 tsp baking soda
• 2 cups ground almonds
• 1 cup brown sugar
• 2 None carrots, peeled, grated
• 1/3 cup walnuts, chopped
• 4 None large eggs, separated
• None None Cream Cheese Frosting
• 10 oz reduced-fat cream cheese, at room temperature
• 2/3 cup gluten-free powdered sugar
• 1 tbsp orange juice

1. Preheat oven to 325u0b0F. Line a 12-cup muffin pan with paper liners.
2. For the batter, sift flour, cornmeal, spices, baking powder and soda into a bowl. Stir in ground almonds, brown sugar, carrot, half the walnuts and the egg yolks. In a separate large bowl, using an electric mixer, beat egg whites until stiff peaks form. Lightly fold into flour mixture. Use to fill paper liners 2/3 full. Bake for 20-25 mins, until a skewer comes out clean. Cool in pan 5 mins before transferring to a wire rack to cool completely.
3. Meanwhile, to make the icing, beat cream cheese, powdered sugar and orange juice in a bowl, until well combined. Chill until needed, then spread evenly on cupcakes. Sprinkle with remaining walnuts.

rice flour, cornmeal, mixed spices, baking powder, baking soda, ground almonds, brown sugar, carrots, walnuts, eggs, cream cheese frosting, cream cheese, powdered sugar, orange juice

Taken from recipes-plus.com/api/v2.0/recipes/25942 (may not work)