Carrot Cupcakes (Gluten Free)

If you think you don't like carrot cake, just give these gluten-free carrot cupcakes a try. the addition of dried fruits, as well as the blend of spices, makes these flavourful cupcakes extra special.

Cake:
1 lbs carrots, finely grated
1¼ cups Monk Fruit Sweetener with Erythritol (Granular) (270 g)
1 cup brown sugar, tightly packed (225 g)
1½ cups vegetable or Canola oil (300 mL)
4 large eggs, at room temperature
2 tsp. pure vanilla extract
2 cups + 2 Tbsp. gluten-free all-purpose flour blend (300 g)
1½ tsp. baking powder
1 tsp. baking soda
½ tsp. sea salt
1 tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. ground nutmeg
1 orange, freshly zested
1¼ cups sweetened flaked coconut (145 g)
1 cup dried fruit, such as apricots and cherries, chopped

Buttercream:
5 large egg whites, at room temperature
½ cup water
½ tsp. lemon juice, freshly squeezed
1 cup + 2 Tbsp. (233 g) Monk Fruit Sweetener with Erythritol (Granular)
1½ cups (3 sticks) butter, slightly cooler than room temperature with another stick more on reserve (340 g)
1½ tsp. pure vanilla extract or vanilla bean paste

For the Cake:
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Peel and finely shred carrots (either using the small holes on a box grater or using the grater disk first in a food processor and then switching to the chopping blade to chop finely). Add chopped apricots and cherries to shredded carrots in medium bowl.

In a large bowl, combine the sugars, oil, eggs and vanilla extract. Whisk until smooth.

In a small bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt and spices. Gently whisk the dry ingredients into the wet ingredients. Add the carrot/fruit mixture and stir to combine. Fold in the coconut.

Divide the batter into cupcake liners and bake for about 25-30 minutes, or until cupcakes spring back when lightly touched.

Allow cakes to cool completely before frosting.

For the Buttercream:
Add sugar to small saucepan. To keep sugar crystals from forming along sides, carefully pour water along sides of saucepan so that sugar no longer touches sides. Over medium low heat, without stirring, begin heating mixture until it starts to boil. Clip on candy thermometer and continue to cook until syrup reaches 235°F.

At this time, begin whipping egg whites at medium high speed in mixing bowl. Egg whites should reach stiff peaks at the same time the syrup reaches 245°F. If they are not there yet, remove syrup from heat and hold until egg whites are at stiff peak stage.

Slowly and carefully pour sugar syrup down the side of the bowl where the whites touch the side, being careful not to let the syrup hit the whisk attachment. Continue to whip the meringue until the sides of the bowl are cool to the touch (this could take 5-10 minutes).

Begin adding the butter, a few Tbsp. at a time. Mixture will look curdled about half way through adding the butter, but just continue to slowly add the butter. When mixture comes together into a smooth and creamy buttercream, stop adding the butter. Sometimes it takes only 3 sticks, but sometimes, depending on the ambient temperature of the room, it could take up to 4 sticks.

Spread or pipe buttercream onto cupcakes. If there is any left over, refrigerate for about one week or freeze for 3 months.

Makes 24 cupcakes.