My abilities to bake have been restored! Once again I feel competent in the kitchen with my favourite folding whisk in hand.  Look at these!  My photography skills are almost non-existent and I know this pic does not do these little gems justice — but just look!!  Aren’t they beautiful…..

So how, you may ask, did I manage this small victory (or rather 18 small sweet ones)?  Well, I hired a big gun and broke my promise to my husband — I bought  another cookbook — this one:  babycakes by Erin McKenna.  A beautiful vegan, “(mostly) gluten-free and (mostly) sugar-free” cookbook full of goodies.  And I can’t wait to try more yummy treats.  It’s birthday season in our house so I guess everyone is getting something vegan and “(mostly) gluten-free” this year.

I (mostly) followed this recipe to a “T.”  The only substitution I made was the agave.  I didn’t have quite enough so I filled the rest of my measuring cup with honey (Unlike Martha Stewart, I am fully aware that technically this means my cupcakes are not vegan –  but I’m not really worried.) Also — I ran out of time and did not manage to collect all the ingredients ahead of time to make the frosting from the book.  So luckily I had a can of vanilla frosting available (note — there is nothing in the store bought can, even the cream cheese flavour, which appears to be a dairy product, or some derivative of,  however the label does warn that the product “could contain milk ingredients.”  Full disclosure here – is all).

In The Pan

Carrot CupCakes

Makes 18 cupcakes

  • 3 cups Bob’s Red Mill gluten-free all-purpose baking flour
  • 1 Tbsp baking powder
  • 1 Tbsp baking soda
  • 1 tsp xanthan gum
  • 1-1/2 tsp salt
  • 1 Tbsp ground cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 2/3 cup coconut oil
  • 1 cup agave nectar
  • 1 cup rice milk
  • 1 Tbsp pure vanilla extract
  • 1/2 cup hot water
  • 3 cups shredded carrots
  • Vanilla Frosting

Preheat oven to 325 and ready your muffin tins by filling with paper cups.  I used my stand mixer for this recipe and this worked beautifully.  In a large bowl, whisk together the dry ingredient.  Add oil, agave, rice milk, and vanilla to the dry ingredients and stir until a thick batter is formed.  Add the hot water and continue mixing until the batter is smooth.  Remove the bowl from the stand mixer and using a rubber spatula fold in the carrots.

Using 1/3 cup measuring cup, fill each muffin cup almost full. Bake at the center of the oven for 25 minutes, rotating the tins 180 degrees after 14 minutes.

Let the cupcake stand in the tins for 20 mins before transferring them to a cooling rack. Cool completely before frosting.