I had been plotting out these cupcakes for more than a week–I wrote down my ideas, bought groceries, and got everything prepped–when I finally found the time to make them. After carefully measuring all of the ingredients and putting the cupcakes in the oven, I could hardly contain my excitement! They smelled amazing, and by then I was starving. But when I pulled the pan out of the oven, I noticed that the cupcakes had caved in…..and then it occurred to me….I forgot to add the baking powder and baking soda! In baked goods, those are essential components. Without them, the food will likely turn out dense and extremely chewy, which is exactly what happened.
Undeterred, I knew I had to make these cupcakes again and to make sure to add ALL of the ingredients. I’m so glad I did! They are unbelievably scrumptious! What’s more, no one will be able to guess that they’re gluten-free, vegan, and refined-sugar-free!
Carrot Cupcakes
For the cupcakes
1 Ener-G egg or flax egg
1 cup brown rice flour
1/2 cup sorghum flour
1/3 cup potato starch
1/3 cup tapioca starch
1 tsp. xanthan gum
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. sea salt
1 1/2 cups shredded carrot (from approximately 2 carrots)
1/2 cup almond milk
1/2 cup maple syrup (coconut nectar or honey would also work)
1/4 cup warmed coconut oil
1 tsp. vanilla extract
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
For the icing
2/3 cup macadamia nuts, soaked for at least 2 hours
1/4 cup filtered water
3 Tbs. coconut butter (or sub with coconut oil)
2 Tbs. maple syrup
1 tsp. vanilla extract
1 tsp. lemon juice
pinch of sea salt
Instructions
Preheat the oven to 350 degrees F. Line a 12-cup cupcake tin with paper liners.
Prepare the Ener-G egg or flax egg and set aside.
In a large mixing bowl, combine all of the dry ingredients (brown rice flour through cinnamon) and stir well. In a separate mixing bowl, combine all of the wet ingredients (shredded carrot through vanilla extract, plus the egg replacement) and whisk together. Next, pour the wet ingredients into the dry a little bit at a time, folding everything together as you go. Make sure that all of the ingredients are fully combined and no dry clumps remain. The batter will be thick, but you can add some more almond milk to thin the batter if needed. Finally, gently fold in the chopped walnuts and raisins (optional).
Pour the batter into the cupcake tins. Because the batter will be thick, you can use your fingers to smooth the top of each cupcake. Place the cupcakes in the oven to bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
While the cupcakes are baking, prepare the icing. Blend all ingredients until smooth. Add more water if needed to get the icing to the consistency you prefer.
When the cupcakes are done baking, remove them from the cupcake tin and allow them to cool on a wire rack. When the cupcakes have cooled to room temperature, top with icing.
Serve and enjoy!
Notes
- Store in the fridge in a sealed container for up to 4 or 5 days.
- For a lower-fat version, leave off the icing. You can also sub the coconut oil in the recipe with applesauce, though the cupcakes won't taste as rich.