I'm embarrassed that I've been away from this space for so long. Too long. Recently my friends have started to ask me if I am still blogging, because they have noticed my absence. I told them that I have indeed wanted to, but I have been lacking inspiration. I'm glad to say that I feel the spark of inspiration yet again, so here I am!
I've been spending my time wisely, mind you. During my hibernation, I've been developing and refining recipes that I will post shortly. I've also been seeing a chiropractor, doing exercises that he assigned, and eating healthier. My chiropractor has me walking every day, which drastically helps prevent my migraines. But because of the snow this winter, walking was a little difficult...until I discovered snowshoeing. I tried it for the first time this winter and fell in love. Even with the falling-down part, as you can see here:
But enough about winter. Let's welcome SPRING! And what better way to start this spring anew than with a delicious, healthy carrot cupcake recipe. I brought these cupcakes to my Mom's house for a big family dinner yesterday and everyone loved them. Personally, they are my favourite recipe I've created so far. As you can see, my nephew enjoyed them too :)
I was browsing blogs for a delicious carrot cake recipe but had a difficult time finding one that met my allergy-restrictions. After a few attempts, I finally created my own recipe that fit my allergy-restrictions, and satisfied my healthy-side and my dessert-obsessed side. These cupcakes are free of all of the allergens I avoid: dairy, fish, egg, gluten, peanuts, sesame, shellfish, soy, tree nuts, and wheat. They also happen to be vegan, sugar free (accept the icing), and packed with goodness from carrots, and apple sauce. I hope you enjoy them as much as my nephew and I do :)
1 cup sorghum flour
3/4 cup brown rice flour
1 tsp xanthan gum
1 tbsp ground flax seed
1 tsp baking powder *if allergic to corn please see alteration below*
1 tsp baking soda
2 tsps cinnamon
3/4 tsp ginger
1/4 tsp allspice
1/2 tsp fine sea salt
2/3 cup agave nectar (or maple syrup)
1 1/3 cup unsweetened apple sauce
1/4 cup water or non-dairy milk
1/4 cup oil of your choice
1 teaspoon vanilla
1 1/2 cup shredded carrots
Preheat oven to 375°/190°. Line a cupcake tin with liners.
In a large bowl combine dry ingredients, set aside. Combine liquid ingredients in a small bowl. Add liquid ingredients to dry and mix just until combined. Fold in grated carrot.
Spoon into cupcake tin. Bake for 15-20 minutes, or until a cake tester or toothpick comes out clean. Cool in tin on racks for a few minutes, then remove from tin and cool completely before icing with my Vegan Buttercream (tastes like cream cheese icing!).
Yield 12 cupcakes
*note* I have not yet made this into a cake, but I am sure it would work out fine. I would suggest a 9"/23 cm round cake pan, lined with parchment, and bake it for about 20-30 minutes. Make sure to keep a careful eye on the cake after about 15 minutes just in case my guess is off. If you want to make a layered cake, you will have to double the recipe.
- If you are allergic to corn and cannot find a corn-free baking powder you can make your own. Just follow this ratio: 1 part baking soda, 1 part starch (like rice, arrowroot, or tapioca starch/flour), and 2 parts cream of tartar.
- If you are allergic to any of the flours listed try substituting your own gluten-free flour blend.
- If you are allergic to apples, try substituting another fruit puree.
-If you are allergic to any of the spices try experimenting with your own spice blend.
- If you are allergic to sugar, or you are sugar-free and cannot eat the icing recipe, these would be delicious as muffins with some dairy-free margarine like Earth Balance. Or try topping them with a cinnamon butter. Combine to taste: margarine, cinnamon, and maple or coconut sugar.