Ingredients:

• 1 1/2 cups gluten-free flour blend (make sure it’s a blend suitable for baking)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 medium carrots, grated (about 1 cup)
• Optional: chopped walnuts or raisins for added texture

Directions:

• Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• Step 2: In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.
• Step 3: In a separate large bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well blended.
• Step 4: Add contents from medium bowl into the large bowl and mix together.
• Sep 5: With a spatula stir in the shredded carrots and nuts (if using) and mix until just combined.
• Step 6: Divide the batter equally into cupcake liners and bake for 23-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Cream Cheese Frosting – OPTIONAL

Ingredients:

• 1 cup salted butter, cold
• ½ cup cream cheese, cold
• 4 ½ cups icing sugar
• ½ teaspoon fine sea salt
• optional: additional chopped nuts for topping

Directions:

1. In a bowl or a stand mixer with the paddle attachment cream the cold butter and cream cheese on high speed until light and fluffy. This should take approximately 10 minutes.
2. Add in the icing sugar and salt and combine at low speed.
3. Turn the mixer up to high and allow to beat for 5 minutes. Scrape down the sides of the bowl when necessary.
4. Place the frosting into the fridge for 15-20 minutes to chill and firm up a bit before decorating the cupcakes.

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