These gluten free carrot cakes in mini pans are so moist and they are easy to make. They are frosted with maple buttercream and decorated with chocolate melt carrot and bunny.

Gluten Free Carrot Cake (4 mini cake pans)

Adopted from Eat with Clarity

Wet Ingredients

• 1/2 cup unsweetened apple sauce
• 1/3 cup oil
• 80g brown sugar
• 70 g granulated cane sugar
• 2 eggs (room temperature)
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup gluten free 1:1 all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1.5 cups freshly grated/shredded carrots

Steps – cake

1. Preheat the oven to 350°F. Get your mini cake pans ready.
2. Peel your carrots and cut into large chunks.
3. Add to a food processor and process until grated, this should only take a few seconds, just make sure there are no large chunks in there. You can also grate by hand, but I find the food processor makes it much easier! Set aside.
4. In a large mixing bowl, whisk together wet ingredients until smooth.
5. In another bowl, add the dry ingredients and mix well
6. Add the dry ingredients to the wet mixture until incorporated.
7. Scoop the batter into the prepared tray.
8. Bake for 20-25 minutes or until a toothpick comes out clean.
9. Let cool for about 15 minutes. Then transfer to a wire rack to finish cooling.
10. Store in an air-tight container in room temperature for up to 3 days.

Maple Buttercream

• 2 sticks unsalted butter at room temperature
• 2 cups powdered sugar
• 1-2 tablespoons maple syrup
• 1-2 teaspoons milk or heavy cream

Steps

1. Whisk the butter until light and fluffy.
2. Add in powdered sugar half cup at a time, until fluffy.
3. Add in maple syrup into the buttercream until combined.
4. Mix it in low for few minutes to reduce bubbles. Add in milk or heavy cream depending on the consistency you are looking for.

Chocolate Melt Carrot & Bunny

Melt the chocolate melt (white, orange & green) in microwave in 15 seconds interval until fully melted. Put the melted chocolate into the silicone mold. Freeze the chocolate for 10-15 minutes in the freezer. Take out the chocolate when it is harden. Report steps for more.

Bunny and carrot silicone mold is from Foliay. Use promo code”CK15″ to get 15% off on your order.

Assemble

I used tip 8B to pipe the buttercream and decorated the cupcakes with chocolate melt and sprinkles.

Note: You can substitute this recipe with regular all-purpose flour.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.