My long time client and friend, Greg Tait, made these scrumptious cupcakes for his son’s second birthday party. What a great idea to have for kids, who love cupcakes, but not having them wired-up on all the refined sugars AND they taste amazzzing! I was lucky enough to devour a few of them 🙂

Cupcakes

3 Cups Shredded Carrots
3 Cups of Gluten Free Baking Flour
1 Tablespoon Baking Powder
2 Tablespoon Baking Soda
1 1/2 Teaspoons Salt
1 Teaspoon Xanthan Gum
1 Tablespoon Ground Cinnamon
2 Teaspoons Ground Ginger
1/2 Teaspoon Ground Nutmeg
2/3 Cup Coconut Oil
1 Cup Agave Nectar
1 Cup Rice Milk
1 Tablespoon Vanilla Extract
1/2 Cup Hot Water

– Preheat Oven to 325 Degrees
– Line 2 standard 12 cup muffin tins with paper liners
– In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthum gum, cinnamon, ginger and nutmeg stir until a thick batter is formed.
– Add hot water and continue mixing until the batter is smooth
– Using a spatula, gently fold the carrots just until they are evenly distributed throughout the batter
– Pur 1/3 Cup batter into each prepared cup, almost filling it.
– Bake the cupcakes on the centre rack for 25 minutes, rotating the tins, 180 degrees after 14 minutes
– The finished cupcakes will bounce back slightly when pressed and a toothpick inserted inserted in the centre will come out clean.
– Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely.
– Using a frosting knife, gently spread one tablespoon of vanilla frosting over each cupcake.
– ENJOY!

Vanilla Frosting

1 1/2 Cups Unsweetened Soy Milk
3/4 Cup Dry Soy Milk Powder
1 Tablespoon coconut flour
1/4 cup agave nectar
1 Tablespoon Pure Vanilla Extract
1 1/2 Cups Coconut Oil
2 Tablespoons Fresh Lemon Juice

– In a blender or food processor, combine the soy milk, soy powder, coconut flour, agave nectar and vanilla.
– Blend the ingredients for 2 minutes.
– With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated.
– Pour the mixture into an airtight container and refrigerate for 6 hours (keeps for up to one month).

(Photo: Maria Turner)