Carrot Cupcakes
A gluten free and vegan version of carrot cupcakes. Does not contain raisins, nuts, or pineapple (though they could be added back in). Could be made with egg and regular wheat flour as well. Makes 20-24 regular size cupcakes, 40-48 mini cupcakes, or two 9 x 1 1/2 inch round cakes.
Ingredients
Ingredients for Cake
- 3 cups shredded carrot about 5 medium carrots
- 2 cups *↓gluten free flour mix or regular flour
- 1 1/2 cup sugar
- 1 tsp. xanthan gum if using gluten free flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 3/4 cup vegetable or canola oil
- 4 Tbsp. flax meal mixed with 2/3 cup water** (or 4 eggs for non-vegan)
Ingredients for Frosting
- 1/2 cup shortening
- 1/2 cup margarine such as Earth Balance
- 3 1/2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 cup coconut milk or other non-dairy
Instructions
Directions for Frosting
- With an electric mixer, beat margarine and shortening until fluffy. Add powdered sugar, vanilla and milk, beat again until well mixed and fluffy. Store in refrigerator while preparing cupcakes.
Directions for Cake
- Line cupcake tins with liners. (Or grease and lightly flour two round, 9 x 1 1/2 inch baking pans).
- Shred carrots with a medium sized grater. Set aside.
- Preheat oven to 325° F
- In a large bowl, combine flour, sugar, xanthan gum, baking powder, baking soda, salt and cinnamon. Stir well to combine.
- Add to the dry mixture, the shredded carrots, oil, flax and water (or eggs). Mix with an electric mixture until thoroughly blended.
- Spoon into cupcake tins about 2/3 full (or into round pans).
- Bake at 325° F for;
- 15-20 minutes for mini cupcakes
- 20-25 minutes for regular cupcakes
- 30-40 minutes for round cakes
- You know they are done when the cake springs back with a light touch of the finger.
- Remove from oven and allow to cool to room temperature before frosting.
- Store in refrigerator, serve at room temperature.
Notes
*Recipe for Gluten Free Flour Mix:
1/3 cup tapioca starch
1/3 cup sorghum flour
1/3 cup brown rice flour
1/4 cup + 1 Tbsp. potato STARCH
1/4 cup + 1 Tbsp. white rice flour
3 Tbsp. corn STARCH
2 Tbsp. coconut flour
You can make large batches of this, store in a large container and use, cup for cup, in any recipe that calls for regular flour. **Tips for Flax Meal:
It improves the thickness and texture of the flax meal/water if you microwave it for about 30 seconds or more, or until the mixture is the consistency of eggs. Allow the mixture to cool to room temp. before adding to the batter. Adapted from "Better Homes and Gardens, New Cook Book" -Via Nancy :-)
1/3 cup tapioca starch
1/3 cup sorghum flour
1/3 cup brown rice flour
1/4 cup + 1 Tbsp. potato STARCH
1/4 cup + 1 Tbsp. white rice flour
3 Tbsp. corn STARCH
2 Tbsp. coconut flour
You can make large batches of this, store in a large container and use, cup for cup, in any recipe that calls for regular flour. **Tips for Flax Meal:
It improves the thickness and texture of the flax meal/water if you microwave it for about 30 seconds or more, or until the mixture is the consistency of eggs. Allow the mixture to cool to room temp. before adding to the batter. Adapted from "Better Homes and Gardens, New Cook Book" -Via Nancy :-)