Gluten and Dairy Free Carrot Cupcakes

Gluten and Dairy Free Carrot Cupcakes

I really like carrot cake, but have been avoiding making it because I did not want to be disappointed. So a few months ago, I adapted Elli Krieger's recipe to make gluten free cupcakes. Boy was I happy that I did! These little beauties are moist and delightfully pleasing to the senses.  They taste and smell wonderful and topping them with the vegan buttercream frosting gives them a rich, creaminess that you would expect from the cream cheese frosting that would usually crown these in glory.  These have been approved by my chef instructors and some of my culinary classmates; which says a lot since all of them are able to eat gluten and dairy. So lets hop to it!

Gluten and Dairy Free Carrot Cupcakes
Adapted From Elli Krieger's Carrot Cupcakes with Cream Cheese Frosting

Ingredients:

• 1/4 cup Sorghum Flour
• 1/4 cup Brown Rice Flour
• 1/4 cup Coconut Flour
• 1/4 Cup Tapioca Starch
• 1/4  Cup Potato Starch
• 1/2 teaspoon Xanthan Gum
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup canola oil
• 3/4 cup firmly packed light brown sugar
• 2 large eggs
• 1/2 cup natural applesauce
• 1/2 teaspoon vanilla
• 1 cup of finely shredded carrots
• 1/4 cup raisins
• 1/4 cup finely chopped walnuts (optional)

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.

Sift together the flours, baking soda, salt, cinnamon, and nutmeg. Culinary Tip: If you do not have a sifter, you can whisk the flours together using a dry wire whisk until everything is incorporated.  In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in the raisins and the chopped walnuts if you choose to use them. I left the walnuts out when I made this recipe, but I added raisins because they help make the cupcakes very moist.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

Vegan Fluffy Buttercream Frosting
From: Vegan Cupcakes Take Over the World

Ingredients:

• ½cup nonhydrogenated shortening
• ½cup nonhydrogenated margarine
• 3½cups confectioners’ sugar, sifted
• 1½tsp. vanilla extract
• ¼cup plain soy milk or soy creamer
  

1. Beat the shortening and margarine together until well-combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk and beat for another 5 to 7 minutes until fluffy.

Now you can frost your cupcakes and have a grand ole' time eating them.   I decorated some of mine with royal icing lilies. These cupcake are so delicious that people actually thought I was fibbing when I told them that these were gluten and dairy free.  Give them a try. I hope you like them, and have a gluten and dairy free day that is as sweet and fun as these cupcakes!