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Gluten Free/Dairy Free Carrot Cupcakes.

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Many people have asked me for this recipe so I decided to post it here today! I usually make this as a two layer cake with icing in the middle, but Cupcakes seem to be the “in” thing these days, so I decided to go that route 🙂

Ingredients:

Makes 1 cake

Cake:

  • 2 1/2 c of brown rice flour , plus more for dusting ( or use 1/2 BR 1/2 Quinoa )
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 4 large eggs ( or egg replacer of your choice)
  • 1/2 cup honey , slightly warmed
  • 1/2 cup honey, 1/2 cup coconut palm sugar
  • 1 cup apple sauce ( or oil )
  • 1 cup crushed pineapple (fresh or canned), plus 1/4 cup juice
  • 1 tablespoon vanilla extract
  • 3 cups shredded carrots , loosely packed
  • 1 cup chopped walnuts
  • 1 cup shredded coconut , preferably unsweetened
  • 1 cup raisins

Frosting:

  • 2 containers Tofutti cream cheese ( must be tofutti )
  • 1 cup honey
  • 1 1/2 teaspoons vanilla extract
To make cake: Preheat oven to 350°. Grease two 9-inch cake pans with vegetable oil cooking spray, line bottoms with parchment paper and grease the paper. Dust with flour and shake off excess. Set aside.

If you are making Cupcakes, Use two cupcake pans and 24 liners.

In a medium bowl, combine flour, baking powder, salt, nutmeg, cinnamon and baking soda. Set aside.

In a large bowl, beat eggs, honey and brown sugar with a wooden spoon until well combined. Stir in vegetable oil, pineapple juice and vanilla until well combined. Add flour mixture and stir until well combined. Add pineapple, carrots, walnuts, coconut and raisins. Stir until well combined.

Pour batter into prepared pans. Bake 50 to 55 minutes, or until toothpick inserted in center of each cake comes out almost clean. Remove cakes from oven and let cool 10 minutes in pans on a wire rack. Run a knife around sides of each pan and invert cakes onto racks. Let cool completely before frosting.

To make frosting: With an electric mixer, beat soy cream cheese until fluffy, about 2 minutes. Add Agave and vanilla and beat 2 more minutes.

Place one cake on a cake plate. Coat top with about 1/2 cup frosting and place second cake on top of the first. Frost sides of entire cake before frosting the top. Refrigerate until ready to serve.

I originally found this recipe from here, and then made all necessary adjustments to fit my diet needs.

If you are looking for a guilt free Pumpkin Pie for the Holiday Season, Check out this one 🙂