Gluten Free Carrot Cake With Maple Cream Cheese Frosting

  1. Preheat oven to 350u0b0F and adjust rack to middle position. Line two 12-cup muffin pans with muffin liners.
  2. Whisk oat flour, sorghum flour, rice flour, arrowroot, gelatin, baking powder, baking soda, and salt in a large bowl. Stir in carrots. Set aside.
  3. Pour eggs and sugars in the bowl of a food processor. Process for 15 seconds. Add coconut oil and sour cream and process for an additional 20 seconds until smooth. Pour egg mixture into flour mixture and stir until combined.
  4. Spoon batter into muffin cups making each 3/4 full. Bake for 20-23 minutes until edges are just golden brown. Cool completely before frosting.
  5. Whisk cream cheese, maple syrup and vanilla until creamy. Frost cooled cupcakes with frosting. Best served the day they are made.

cake, flour, sorghum flour, brown rice flour, arrowroot powder, unflavored gelatin, baking powder, baking soda, salt, carrots, eggs, maple sugar, muscovado sugar, coconut oil, sour cream, frosting, fluid cream cheese, maple syrup, vanilla

Taken from tastykitchen.com/recipes/desserts/gluten-free-carrot-cake-with-maple-cream-cheese-frosting/ (may not work)

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