Chocolate Gluten Free Carrot Cake Cream Cheese Cupcakes

February 21, 2012 by  
Filed under Gluten Free Recipes

I had a terrible craving and set out to make it gluten free, easy, and as healthy as possible. The title alone gives you an idea how naughty this one is: Chocolate Gluten Free Carrot Cake Cream Cheese Frosting Cupcakes.

Last time I had a similar craving, the only options I found for gluten free cream cheese frostings at the grocery store had a frightening amount of preservatives. These prepared frostings were gluten free, so I went ahead and bought one, but all the weird stuff hurt my conscience.

This time, I was determined to make a healthier gluten free frosting myself. Intimidated at first, it was actually very easy. Starting from America’s Test Kitchen Family Cookbook, here is my variation on their frosting recipe:

GLUTEN FREE CREAM CHEESE FROSTING RECIPE

  • 8 oz. of organic cream cheese
  • 5 tablespoons of organic salted butter
  • 1/2 squeezed orange or lemon
  • 1/2 teaspoon of vanilla
  • 1.25 cups of fine organic sugar

On LOW HEAT, mix all the ingredients together in a metal pot or pan (do not use non-stick), stirring until smooth.

When mixed, pour into a wide glass jar (I used a recycled Salsa jar). Put in the refrigerator for 2 hours to harden.

GLUTEN FREE BROWNIE CARROT CAKE RECIPE 

I used Glutino’s Gluten Free Pantry Chocolate Truffle Brownie Mix, which I purchased at WholeFoods. You are welcome to use any brownie or chocolate cake mix you want, just add 2 grated carrots and follow the directions on your box.

For those of you using the Gluten Free Pantry Brownie Mix Recipe, include these  enriching alterations:

Add 1/4 cup MILK to the mix, 2 grated CARROTS, and use 3 EGGS (not 2 or 4).

Instead of a baking dish or pan, use a 12 cupcake baking tray. Spray the tray with a non-stick, I use organic Olive Oil Spray. Pour in the chocolate carrot mix evenly. Follow cooking time on box. Test if ready with toothpick or knife.

To remove the carrot brownie cupcakes, wait to cool, then use one of those angled pliable spatulas, swooping around the edges. These type of spatula also work best to get the heated frosting out of the pan and into the jar.

You can eat this while it is hot, but it may fall apart and the frosting will be all gooey, though it will taste great. For better appearance, a cooled cupcake and hardened frosting will look nice.

Notes on Gluten Free Cupcake Safe Storage: I like cupcakes over cakes because they are neater, smaller, and the perfect serving size. In the fridge, I keep the cupcakes in a food container with seal-tight lid, layered with wax paper in between. I only put the frosting on when ready to eat. The frosting keeps nicely refrigerated in a jar. Safe for 1 week. By 2 weeks, flavor is not as good. By week 3, you need to throw away anything not eaten.

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