by Alison Landolt
These moist and delicious carrot cupcakes take the cake! They make a great gluten-free dairy-free dessert with just a dusting of powdered or raw sugar over the top or go all the way with cream cheese frosting.
Preheat oven to 350 degrees F.
Mix the following 6 ingredients in a medium bowl and set aside:
2 cups Bob’s Red Mill 1 to 1 Gluten-Free Baking flour
1 cup white sugar
1 cup brown sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
½ tsp. ginger
½ tsp. cardamom
1 tsp. cinnamon
Mix the following ingredients in a large bowl:
4 eggs
¾ cup of vegetable oil
¾ cup milk of choice
2 tsp. vanilla
8 oz. can crushed pineapple, juice drained off
2 cups grated carrots
Gradually combine dry ingredients into the wet, being careful not to overmix. Pour into lined cupcake tins, filling no more than ¾ full. Bake for 15-18 minutes. Makes about 3 dozen cupcakes.
Icing, optional
1 (one) 8 oz. pkg. cream cheese (softened)
½ cup butter (softened)
1 ½ tsp. vanilla
1 lb. powdered sugar
Using an electric mixer, beat butter and cream cheese until combined. Add vanilla. Slowly mix in powdered sugar. Pipe or spread onto cooled cupcakes.
The cake should be refrigerated. Alison Landolt is an EFHou