Monday, March 19, 2012

Carrot Cup Cake

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I love these cup cakes. Filled with yummy goodness and oh so healthy.

2 cups gluten free all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 cups agave
3/4 cup safflower oil
3/4 cup coconut milk 
2 teaspoons vanilla extract
2 cups grated carrot
1 cup applesauce
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans
Cream cheese frosting (optional)
4 ounces 1/3 fat cream cheese
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
 In a bowl mix together flour, baking soda, salt, and cinnamon. In a separate bowl beat eggs and agave, safflower oil, coconut milk, and vanilla extract at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots, applesauce, flaked coconut, chopped pecans.

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.

With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the chopped pecans. The cupcakes should be stored in the refrigerator.

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