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Pecan-Carrot Cake Cupcakes with Vanilla Bean Cream Cheese Frosting

GLuten-free Pecan-Carrot Cake Cupcakes with Vanilla Bean Cream Cheese Frosting | kumquatblog.com @kumquatblog recipe
i received free samples of breton gluten free original with flax crackers and breton gluten free herb and garlic crackers from dare foods incorporated mentioned in this post. by posting this recipe i am entering a recipe contest sponsored by dare foods incorporated and am eligible to win prizes associated with the contest. i was not compensated for my time.

flour is defined as a fine, soft powder.somewhere along the way i’m afraid we have almost exclusively defined flour as “wheat”.gluten-free bakers have ignited such a great rediscovery of flavors based upon other flours, the real definition. finely ground nuts, grains, and more.

there are so many flours that make delicious dishes. much more delicious than just plain wheat. without the gluten.

in this cupcake, i’ve used breton’s gluten-free original crackers with flax and ground pecans. that’s it.

they are deliciously tender, perfectly moist and amazingly flavorful. and my son announced the frosting was his favorite of all time.

something about carrot cake with cream cheese frosting. the ultimate non-chocolate comfort food dessert.

(serve this to mom tomorrow after she finishes this.)

GLuten-free Pecan-Carrot Cake Cupcakes with Vanilla Bean Cream Cheese Frosting | kumquatblog.com @kumquatblog recipeGLuten-free Pecan-Carrot Cake Cupcakes with Vanilla Bean Cream Cheese Frosting | kumquatblog.com @kumquatblog recipe

GLuten-free Pecan-Carrot Cake Cupcakes with Vanilla Bean Cream Cheese Frosting | kumquatblog.com @kumquatblog recipe

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Pecan-Carrot Cake Cupcakes with Vanilla Bean Cream Cheese Frosting

Servings 12 cupcakes

Ingredients

For Cupcakes:

  • 3/4 cup finely ground pecans about a scant 1 cup pecan halves
  • 3/4 cup finely ground Breton Gluten Free Original with flax crackers about 12 crackers
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 large eggs
  • 4 ounces drained crushed pineapple
  • 2/3 cup sugar
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla paste
  • 1 1/4 cups peeled and grated carrots about 3 carrots

For Frosting:

  • 4 ounces softened cream cheese
  • 1/4 cup softened butter
  • 1 teaspoon vanilla paste or extract
  • 3 cups powdered sugar

Instructions

To make Cupcakes:

  • Preheat oven to 350°.
  • Combine finely ground pecans, crackers, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl. Combine eggs, pineapple, sugar, oil, and vanilla paste. Add egg mixture to pecan mixture and stir until well-combined. Stir in carrots.
  • Divide mixture evenly among 12 cupcake liners in a muffin tin. Bake at 350° for 20-23 minutes or until pick inserted in the center comes out clean.

To make Frosting:

  • Combine cream cheese, butter and vanilla paste with an electric mixer; beat until smooth. Add powdered sugar and beat until smooth. Pipe or spread onto cupcakes.
  • Top with carrots curls, if desired.