Purple carrots? You read that right! Purple is in fact the original color of carrots, and frankly, is such a lovely spring color!
When grated, they make the cake darker than when orange carrots are used. They are a tiny bit sweeter, but so very intriguing and so very healthy!
1 cup sorghum flour (I buy all of my flours from Namaste Foods)
3/4 cup brown rice flour
1/4 cup tapioca flour
2 teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup olive oil or vegetable oil
1 cup sugar
1 cup dark brown sugar
1 teaspoon vanilla extract Are Extracts Gluten-Free?
4 large eggs
3 cups peeled & grated purple carrots
1 cup chopped walnuts
1/2 cup raisins
4 ounces cream cheese, at room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
toasted coconut and Jordan Almonds (optional)
Preheat the oven to 350º F. Line a muffin pan with cupcake liners.
In a large bowl, sift together flours, baking soda, xanthan gum, salt, and cinnamon.
Whisk the oil, sugars, vanilla & eggs, into the flour mixture.
Stir in the carrots, walnuts and raisins.
Fill cupcake tins until about 3/4 full.
Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
Meanwhile, in a large bowl, beat cream cheese with a hand mixer on medium speed until creamy.
Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in vanilla extract and beat on medium speed until combined.
Frost each cupcake and if you are using coconut, sprinkle immediately on the cupcakes. Decorate with Jordan almonds.