Hodgson Mill Recipe Blog

 Print Friendly and PDF

Gluten Free Mini Carrot Cakes with Lemon Cream Cheese Glaze

Carrot cake is a welcome dessert any time of year, but it seems particularly fitting to serve on Easter.  Maybe it’s the whole bunny/carrot thing, but our family get- together isn’t complete without a carrot cake on Easter Sunday.  As delicious as it may be, I’ve always had a hard time enjoying this dessert; it’s usually heavy (made with an entire cup of oil) and overly sweet with a thick layer of frosting.  So, as someone who prides herself in being able to ‘healthify’ recipes, I decided this Easter I would lighten up this popular dessert and create a carrot cake that tastes good and is good for you.

In my quest to make a healthier version of carrot cake, I also wanted to try two new Hodgson Mill products - Hodgson Mill Coconut Flour and Hodgson Mill Almond Flour/MealHodgson Mill Coconut Flour is naturally sweet, high in fiber, and low in carbohydrates and Hodgson Mill Almond Flour/Meal is made from finely ground, unblanched almonds and is high in protein and Vitamin E.  Both of these high-quality, all-natural flours not only have health benefits galore, they’re gluten free and  also low on the glycemic index, making them perfect for people with gluten issues and/or concerns about diabetes – particularly type 2.  

Because we’re making a carrot cake, naturally we’ll need to begin this recipe with carrots.  In the bowl of a food processor, finely mince ½ cup of carrots - a large handful of peeled, baby carrots will do the trick.  Set aside.

Next, whisk the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt together in a large bowl.  Set aside. Be sure to take a minute to smell the coconut flour when you first open the bag; it’ll transport you momentarily to a tropical island - such a heavenly smell. 

Even though coconut flour is included in this recipe, I’ve found it to be a fairly neutral flour that doesn’t contribute a lot of coconut flavor to baked goods despite how great it smells.  If you want a more pronounced coconut flavor, you’ll need to add a bit of coconut extract or some shredded coconut to the batter.

In a medium sized bowl, whisk together the Greek yogurt, eggs, milk, lemon juice, lemon zest and vanilla extract. The yogurt takes the place of oil in this recipe and is part of what makes them healthier. A pretty good deal if you ask me.

Pour the wet ingredients into the bowl with the flour mixture and stir well with a spoon.  At first, the batter will look thin and watery, but the coconut flour’s high fiber content makes it very absorbent and the mixture will thicken within a few minute’s time. 

Next, stir in the minced carrot and then divide the batter into either regular sized or miniature muffin pans that have been HEAVILY sprayed with non-stick cooking spray, filling them about 2/3 of the way full.  On my first attempt at this recipe, I lightly sprayed my pans, and not a single cake came loose; they all stuck tight - not good.  So, on my second attempt, I sprayed the heck out of my pans (greasing them with shortening or butter would also work well) and the cakes were easier to remove.  I made both regular sized cakes and miniature, and everyone preferred the smaller size.  They tasted the same, but I think sometimes bite-sized food is just more fun. 

Bake the cakes in a 350°F oven for 18 to 20 minutes or until light golden brown.  Adjust the time as necessary for larger pans. 

Allow the cakes to cool for 10 minutes in the pans and then invert, transferring the cakes onto wire racks to cool completely.  You may need to run a thin knife around the sides of each cup in order to help loosen some of the cakes. 

While the cakes are cooling, whisk together the powdered sugar, cream cheese, vanilla and lemon juice.  Set aside. 

I wanted to fancy things up a bit for Easter, so I used a zester to create little lemon curls as a garnish.  Not a necessary step, but it does dress the cakes up nicely. 

When the cakes have cooled, pour about a teaspoon of glaze (more if they’re regular sized) on top of each cake and lightly spread it around, allowing some of the glaze to dribble over the sides.  When the glaze has about set (3 minutes,) add a pinch of lemon zest curls and lightly press them into the glaze.  Serve the carrot cakes immediately or let the glaze harden completely and transfer the cakes to an airtight container stored in the refrigerator for up to three days. 

If carrot cake is a part of your Easter tradition, then be sure to try these Gluten Free Mini Carrot Cakes with Lemon Cream Cheese Glaze.  They’re a delicious new way to enjoy carrot cake that’s better for you (gluten free needs or not) thanks to Hodgson Mill Coconut Flour, Hodgson Mill Almond Flour/Meal and Greek yogurt.  These miniature carrot cakes are moist, lightly spiced and filled with fresh, sweet carrot flavor - something that’s often lost in heavier cakes.  The lemon cream cheese glaze adds the perfect finishing touch with just the right amount of sweetness and lovely bright flavor in each bite.  My family was delighted to be my guinea pigs for this recipe and is looking forward to having these tasty little cakes again this weekend - I bet the Easter Bunny will even sneak a few.   Enjoy!

Gluten Free Mini Carrot Cakes with Lemon Cream Cheese Glaze

Ingredients

  • 1 cup Hodgson Mill Gluten Free Almond Meal/Flour
  • 1/3 cup Hodgson Mill Gluten Free Coconut Flour
  • 1/3 cup granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1 cup plain Greek yogurt, room temp
  • 3 large eggs, room temp
  • 1/3 cup milk, room temp
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. lemon zest, grated
  • 1 1/2 tsp. vanilla extract
  • 1/2 cup carrots, peeled and minced

Instructions

Whisk the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt together in a large bowl.  Set aside. In a medium sized bowl, whisk together the Greek yogurt, eggs, milk, lemon juice, lemon zest and vanilla extract. Pour the wet ingredients into the bowl with the flour mixture and stir well with a spoon.  Stir in the minced carrot and then divide the batter into either regular sized or miniature muffin pans that have been HEAVILY sprayed with non-stick cooking spray, filling them about 2/3 of the way full.  Bake the cakes in a 350°F oven for 18 to 20 minutes or until light golden brown.  Adjust the time as necessary for larger pans.  Allow the cakes to cool for 10 minutes in the pans and then invert, transferring the cakes onto wire racks to cool completely.  When the cakes have cooled, pour a teaspoon of glaze (more if they’re regular sized) on top of each cake and lightly spread it around, allowing some of the glaze to dribble over the sides. Serve the carrot cakes immediately or let the glaze harden completely and transfer the cakes to an airtight container stored in the refrigerator for up to three days. 

Lemon Cream Cheese Glaze

  • 1 oz cream cheese, softened
  • ¾ cup powdered sugar
  •  ½ tsp vanilla extract
  • 1 Tbsp fresh lemon juice

Combine all ingredients in a medium sized bowl and beat with an electric mixer or whisk until smooth, adding more lemon juice to achieve a pourable consistency if necessary. 

Notes

 Use a zester to create lemon curls for a garnish on top of glazed cakes if desired.

Servings

Makes approximately 36 miniature carrot cakes or about 15 standard size cupcakes.

Original recipe by Holly

You can find Gluten Free Mini Carrot Cakes with Lemon Cream Cheese Glaze and other recipes from Hodgson Mill by visiting the Recipes page.


 Print Friendly and PDF

Author: Holly






b i u quote

Save Comment

Showing 4 Comments
Avatar  planet organics 7 months agoReply

These are so cut and they look delicious! Do you know if I could buy coconut flour from and organic food store online?

Avatar  Holly 7 months agoReply

Hodgson Mill Coconut Flour is all-natural and gluten-free, so it's one of the best around. It's available through mail order if you're having trouble finding some locally. These mini carrot cakes were a big hit on Easter. Thanks for taking an interest in our blog :)

Avatar  Gwen 7 months agoReply

Good recipes, but I use the Hodgson All-Purpose Gluten-free baking mix. Can these recipes be adapted to use that, and if so, how much would I use?

Avatar  Holly 7 months agoReply

Hi Gwen! I'm so glad you like our recipes. I wish I knew a great way to convert this recipe, but almond flour and especially coconut flour bake differently than regular or gf all-purpose flour so I would just be guessing about the results. I can say that I really like working with Hodgson Mill Almond Flour/Meal and Hodgson Mill Coconut Flour and these carrot cakes have gotten rave reviews from everyone - even from those without gluten sensitivity like my family. If you prefer gluten-free baking, I encourage you to try these two new Hodgson Mill gluten-free products. They'd be a great addition to your gluten-free pantry! Also, be sure to take a look at my gluten-free recipe that uses Hodgson Mill AP Gluten-free Baking Mix- White Chocolate Cherry Cookies. It's great, too. :)

Copyright © 2014 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401
>