- 3 cups Gluten Free Flour
- 2 Cups Almond Flour
- 12 – 15 medium carrots, grated you will want about 3 to 4 cups of grated/shredded carrots
- 1 Tablespoon guar gum or zanthan gum you may mix if you like and combine the two
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 2 teaspoon ground allspice
- 2 teaspoon ground nutmeg
- 1 1/2 teaspoon cardamom
- 2 teaspoon salt
- 3 cup sugar
- ½ cup brown sugar
- 6 extra large eggs
- 12 ounces plain Greek yogurt
- 12 ounces Butter softened
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Preheat the oven to 350 degrees F.
Grate the carrots on a medium grate, and set aside.
Sift the flour, baking powder, baking soda, spices and salt and mix with the carrots to coat.
Cream sugar, brown sugar, eggs, yogurt, and butter, add eggs one at a time. Pour this mixture into the carrot mixture and stir until just combined.
Let mixture rest for 5 minutes give it a quick stir and portion into cupcake pans.
Spray cupcake muffin pans with a vegetable spray of your choice. I use a scoop that is about 4 oz to fill my cupcake pans with.
This recipe makes about 3 1/2 dozen cupcakes.
Pour batter evenly into prepared cake pans and bake on the middle rack of the oven for 25 minutes. Reduce the heat to 325 and bake for another 10 minutes, check then leave them in for another 10 minutes or until a toothpick inserted in the center of the cakes comes out clean.
Allow to cool for 15 minutes in the pans, then remove and cool completely.
I used Bob Red Mills Products in this recipe. Enjoy!!