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Gluten-Free Carrot Cake Cupcakes
GLUTEN-FREE ON A SHOESTRING18Ingredients
15Minutes
240Calories
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Ingredients
US|METRIC
24 SERVINGS
- 2 cups all purpose gluten free flour (I have used Better Batter and Better Than Cup4Cup with great results)
- 1 tsp. xanthan gum (omit if your blend already contains it)
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 2 tsp. ground cinnamon
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 3 cups carrots (peeled and grated)
- 1 cup macadamia nuts (chopped)
- 1/2 cup neutral oil (like vegetable or canola oil)
- 4 eggs (200 g, weighed out of shell at room temperature, beaten)
- 1 tsp. apple cider vinegar
- 1/2 cup milk (any kind, at room temperature)
- 8 oz. cream cheese (at room temperature)
- 2 Tbsp. unsalted butter (at room temperature)
- 1/4 tsp. kosher salt
- 2 1/2 cups confectioners' sugar (plus more as necessary)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol50mg17% |
Sodium220mg9% |
Potassium110mg3% |
Protein3g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber1g4% |
Sugars25g |
Vitamin A50% |
Vitamin C2% |
Calcium6% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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