These gluten free cupcakes are also grain free and made with cassava flour. They are light and fluffy and no one will know they are gluten free cupcakes.
Grain Free Carrot Cake Cupcakes | Gluten Free Cupcakes
So if you’ve read my Carrot Cake Cupcake Recipe you’ve heard the story about the accidentally 15 pounds of carrots and decision to make a good carrot cake recipe. While making a recipe with wheat flour I also wanted to make a grain-free cupcake that I can share in class with those who are gluten-free.
Why use cassava flour for gluten free cupcakes?
What made developing this recipe so easy is Otto’s Natural Cassava Flour. It’s really been a breakthrough in the gluten-free world because 90% of the time it is a delicious 1 to 1 substitute for wheat flour.
The first batch I made was exactly like my wheat flour Carrot Cake Cupcakes and they were good. The next batch I made a few modifications and they were even better.
Real Food carrot cake cupcakes
I love making grain-free and paleo desserts because personally I feel so much better when I indulge in a little sweet treat that is sweetened without using cane sugar. I get so much satisfaction when I can develop a recipe to share that is just as good as it’s wheat-containing counterpart and this carrot cake fits the bill.
I have 2 real food frosting recipes I recommend to use on these cupcakes. One is my Cream Cheese Butter Cream with Maple and Bourbon and the other is my exotic Coconut Buttercream with turmeric, ginger and orange blossom water. It’s a really delicate flavor and goes beautifully with the carrot cake.
Live Online Cooking Classes
Recently we made these cupcakes in an online cooking class and had a great time enjoying the flavors of fall. Check out my online cooking class schedule to see my upcoming classes.
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