Gluten-free Carrot Cupcakes

I have to admit: I've never been much of a carrot cake person. I dislike vegetables in my dessert just as much as I dislike fruit in my salad. So when my boss's birthday was coming up and she said her favorite cake was carrot cake I was forced to step out of my comfort zone. Naturally I looked to Bon Appetit for their favorite carrot cake recipe and since we have some gluten-free gals in the office, I decided to dive into this one. I knew it would be tasty and nutty from the almond flour (my favorite banana bread recipe uses almond flour.) Note to self: raw carrot cake batter is not very tasty. 

INGREDIENTS

Cake

• ½ cup virgin coconut oil, melted, plus more for pans

• 3 cups almond flour, plus more for dusting pans

• 1½ tsp. kosher salt

• 1 tsp. baking powder

• 1 tsp. ground cardamom

• 1 tsp. ground cinnamon

• 1 tsp. ground ginger

• ½ tsp. baking soda

• 5 large eggs

• 1¼ cups (packed) dark brown sugar

• 1 tsp. vanilla extract

• 10 oz. shredded carrots

• ¾ cup shredded unsweetened coconut

• ¾ cup walnuts, finely chopped

Frosting and Assembly

• 8 oz. cream cheese, room temperature

• ½ cup (1 stick) unsalted butter, room temperature

• 1¼ cups gluten-free powdered sugar

• ⅓ cup Greek yogurt

• 1 tsp. vanilla extract

• Pinch of kosher salt

RECIPE PREPARATION

Cake

• Preheat oven to 350°. Insert cupcake liners into two mini or regular cupcake pans with oil, then dust with almond flour, tapping out excess.

• Whisk salt, baking powder, cardamom, cinnamon, ginger, baking soda, and remaining 3 cups flour in a medium bowl.

• Using an electric mixer on medium-high speed, beat eggs and brown sugar in a large bowl until more than tripled in volume and mixture holds a ribbon for several seconds when drizzled over itself, 5–7 minutes. (Beating the eggs thoroughly in this stage goes a long way toward creating an aerated, light crumb, which is critical when using gluten-free ingredients.) Beat in vanilla.

• Toss carrots, coconut, walnuts, raisins, and remaining ½ cup oil in another medium bowl.

• Reduce mixer speed to low. Add flour mixture in 3 additions, alternating with carrot mixture in 3 additions, to egg mixture, beating well after each addition.

• Divide batter between prepared pans. Bake cupcake until lightly browned across the top, a tester inserted into the center comes out clean, and the top springs back when gently poked, 20-22. Let cool 10 minutes. Carefully run a knife around edges of pans to release cake, then invert onto a wire rack. Let cool completely.

Frosting and Assembly

• Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl, scraping down as needed, until very smooth, about 2 minutes. Reduce mixer speed to low and add powdered sugar. Beat until combined. Add yogurt, vanilla, and salt and increase speed to medium-high. Beat, scraping down occasionally, until light and airy, about 4 minutes. Chill 10 minutes if needed to stiffen slightly to a spreadable consistently.

• Fill muffin tin with cupcake liners then use ice cream scoop to scoop batter into liners. Bake for 16-18 minutes or until set. 

• Do Ahead: Cake can be made 3 days ahead. Cover with a cake dome and chill.