Carrot Cake Cupcakes
6cupcakes or one 6-1/2 to 7-inch cake
6cupcakes or one 6-1/2 to 7-inch cake
  1. Place a rack in the middle of the oven. Preheat the oven to 325°F. Generously grease a 6-cup standard nonstick muffin pan (gray, not black) or line with paper liners. Or, generously grease a 6-1/2- to 7-inch nonstick springform pan (gray, not black) and line with parchment paper, then grease the parchment.
  2. Make the batter: In a medium bowl, whisk the flour blend, granulated sugar, brown sugar, cinnamon, xanthan gum, baking soda, and salt until well blended.
  3. In a medium mixing bowl, with an electric mixer on low speed, beat the egg, oil, and the 2 tablespoons pineapple juice until smooth. Gradually beat in the flour mixture just until no flour streaks are visible. Stir in the pineapple, carrots, coconut, and 1 tablespoon of the chopped walnuts until completely blended. Divide the batter evenly among the muffin cups or spread evenly in the springform pan.
  4. Bake the cupcakes for 25 to 30 minutes or the cake for 30 to 40 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 10 minutes.
  5. Remove the cupcakes from the pan and cool completely on the wire rack. For the cake, run a sharp knife around the edges to loosen the cake. Remove the outer rim. Cool the cake completely on the wire rack. Gently run a knife between the pan bottom and cake to loosen. Invert onto a serving plate and remove the parchment paper. Frost with the cream cheese frosting or other favorite frosting. Sprinkle with the remaining walnuts. Refrigerate leftovers.
Recipe Notes

What to do with the leftover pineapple: Add the leftover pineapple in a smoothie or use it in a Sweet-and-Sour Pork recipe.