• 2 cups gluten free flour (I prefer Beyond the Grain)
  • ½ cup brown sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 stick unsalted butter, cubed
  • 1 cup finely grated carrots (about 3 medium to large carrots)
  • 1 egg
  • ¼ cup + 2 tbsp milk
  • 2 tsp vanilla extract
  • 2 oz room temperature cream cheese
  • 1 tbsp powdered sugar
  • 1 tbsp maple syrup


  1. Preheat oven to 375 degrees.
  2. Cut stick of butter into cubes and place in the freezer while you are prepping other ingredients.
  3. Finely grate carrots using the food processor or a box grater. Measure out 1 cup and set aside.
  4. To the bowl of a food processor add flour, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt. Pulse until evenly combined.
  5. To a separate bowl, add egg, milk, and vanilla. Whisk to combine and set aside.
  6. Take the cold butter and add it to the food processor with the dry ingredients. Pulse a few times to start combining then process on high for 30 seconds or until course crumbs are formed.
  7. Add the wet ingredient mixture to the food processor. Process on high for 30-45 seconds until the dough starts coming together.
  8. Add grated carrot to the food processor and process 15-30 more seconds until carrots are distributed and dough comes together.
  9. Turn out the dough onto your counter or a cutting board. Use a small amount of flour for dusting.
  10. Press the dough into a 8-9 inch diameter circle.
  11. Cut into 8 triangles and use a spatula to help transfer the dough to a parchment-lined baking sheet.
  12. Bake for 18-20 minutes.
  13. Let cool before icing.
  14. Add room temperature cream cheese, powdered sugar, and maple syrup to a bowl and combine using a hand mixer until smooth. You can adjust the powdered sugar or maple syrup slightly if you want to adjust the consistency.

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