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Carrot cupcakes

I got the book Babycakes by Erin McKenna for my last birthday, and it’s wonderful!! A vegan cookbook, mostly sugar- and gluten-free, all vegan. Check out the website Babycakes NYC

Today I’m testing out their carrot cupcakes!

    3 cups Bob’s Red Mill gluten-free all-purpose baking flour (750ml)
    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 (160ml)
    1 cup agave nectar (250ml)
    1 cup rice milk (250ml)
    1 tbsp pure vanilla extract
    1/2 cup hot water (125ml)
    3 cups shredded carrots (750ml)

Mix the dry ingredients, add the rest but hold back the water and the carrots. When a thick batter is formed, add the water and continue mixing till the batter is smooth. Fold the carrots evenly into the batter.
Distribute into 24 lined muffin tins.
Bake them on centre rack in the oven at 325degF (160degC) for 25 minutes. Let the cupcakes rest in the tins for another 20 minutes before letting them cool completely on a wire rack.

Eat as they are or serve with vanilla frosting.



About Trudy

Newly married engineer trying to force variety into the diet by blogging about it...


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