Gluten-Free Carrot Cupcakes With Cream Cheese Frosting - cooking recipe

Ingredients

1/3 cup rice flour
3 tbsp gluten-free cornmeal
1/2 tbsp mixed spices
2 tsp gluten-free baking powder
1 tsp baking soda
2 cups ground almonds
1 cup brown sugar
2 None carrots, peeled, grated
1/3 cup walnuts, chopped
4 None large eggs, separated
None None Cream Cheese Frosting
10 oz reduced-fat cream cheese, at room temperature
2/3 cup gluten-free powdered sugar
1 tbsp orange juice

Preparation

Preheat oven to 325\u00b0F. Line a 12-cup muffin pan with paper liners.
For the batter, sift flour, cornmeal, spices, baking powder and soda into a bowl. Stir in ground almonds, brown sugar, carrot, half the walnuts and the egg yolks. In a separate large bowl, using an electric mixer, beat egg whites until stiff peaks form. Lightly fold into flour mixture. Use to fill paper liners 2/3 full. Bake for 20-25 mins, until a skewer comes out clean. Cool in pan 5 mins before transferring to a wire rack to cool completely.
Meanwhile, to make the icing, beat cream cheese, powdered sugar and orange juice in a bowl, until well combined. Chill until needed, then spread evenly on cupcakes. Sprinkle with remaining walnuts.