I have been craving carrot cake for the past month and decided that it was time to try my hand at modifying a recipe to make it non-dairy and little “healthier”.  I’m pretty pleased with my first attempt, this carrot cake has a great flavor and is nice and moist. In the first round I forgot to add the oil.  The cupcakes tasted great but they fell in the middle…after adding the oil and adjusting oven temp the resulting cupcakes  were FABulous!  I adapted this recipe from one I found here on Allrecipes. 

24 Carrot Gold Cupcakes

  • 4 Tbs Chia in 1 cup water (stir well, let stand)
  • 1/2 c. light oil (I used sunflower)
  • 1/2 c. unsweetened applesauce
  • 2 tsp vanilla
  • 3/4 c. brown rice syrup
  • 1/3 c. maple syrup
  • 2/3 c. sucanant
  • 2 1/4 c. whole wheat pastry flour (plus more if batter is too wet, add in 2 Tbs increments)
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 3 c. carrots (2 c. pureed, 1 c. shredded)
  • 1 c. pecans
  • 1/2 c. raisins

Directions – 

  • Mix chia and water, allow to rest.
  • Mix together flour, baking soda, baking powder, salt, and cinnamon.  Set aside.
  • Mix together in large mixing bowl sugars, applesauce, oil, vanilla.  Once chia has thickened and there is no water remaining in the bowl, stir in. 
  • Add carrots and pecans to wet mixture.
  • Gently fold in dry ingredients (do not over mix).
  • Fill cupcake tins and place in preheated oven at 375* for ~30 minutes (check after 25, toothpick or knife should come out clean).  Makes 24 cupcakes

Pureed Carrots

 

Simple Vanilla Frosting

  • 1 stick Earth Balance, softened to room temp
  • 3 c. powdered sugar
  • 1 Tbs. maple syrup
  • 1 tsp. vanilla
  • 3-4 Tbs. almond milk

Directions 

  • In food processor place one stick EB, blend until smooth, scraping sides as needed.
  • Add vanilla and maple syrup, blend.
  • Alternate adding 1 c. powdered sugar and 1 Tbs. milk, blending and scrapping bowl as needed.
  • When smooth and creamy, place frosting in bowl or piping bag and stick in the refrigerator for no more than 20 minutes.
  • Decorate!

 

 

I would love to hear back if any of you try this recipe and how it worked for you.   

R-

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