Sunday, August 3, 2014

Best Gluten Freen Dairy Free Carrot Cup Cakes Ever!

I modified a Paula Dean recipe and it was one of the best cup cakes I have made so far.  They were moist, delicious and nobody had any idea they were GFCF. 

Ingredients

  • 4 eggs
  • 3/4 cup vegetable oil
  • 1/2 cup apple sauce
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 8-oz. can of crushed pineapple, well drained
  • 3 teaspoons vanilla extract, divided
  • 2 cups Gluten Free all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Small pinch of ground cloves
  • 3 cups grated carrots, grate on larger side of cheese grater
  • 1 cup chopped pecans

How to make it

  • Preheat oven to 350 degrees F.
  • In a large bowl, beat together eggs, oil, apple sauce, sugars, pineapple and 2 teaspoons vanilla.
  • Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves.
  • Stir in carrots.
  • Fold in pecans.
  • Pour into muffin tin lined with beautiful paper or foil liners.
  • Fill each liner 3/4 full.
  • Bake in the preheated oven for 22 min.
  • Let cupcakes cool completely.
  • While cooling, prepare frosting.

Frosting

  • 4 cups of powdered sugar
  • 1 stick of margerine
  • 1/4 cup of Almond milk
  • 1 teaspoon of vanilla extract

  • Beat together with a paddle until creamy

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