Tuesday, February 12, 2013

Carrot Cake Cupcakes with Cream Cheese "frosting"


 ~Carrot Cake (12 cupcakes)~
 Pre-heat your oven to 350

 Mix the following in a good sized bowl:
1 cup Flour   (or Spelt or 1/2 c. Oat & 1/2 c. Barley and 1/2 T. unflavored gelatine)
1 t. Baking Powder
3/4 t. Baking Soda
3/4 t. Salt
1 1/2 t. Cinnamon

Then add:
1/3 cup plus 1 T. Oil (Rice Bran or a light Olive)
1/3 cup plus 1 T. Honey  (or half & half Vegetable Glycerin* and Honey)
2 Eggs
1/2 cup drained Crushed Pineapple

Quickly beat it up with an electric mixer, and add:
1 cup grated Carrots
and if you like (or remember!), add 1/4 cup chopped nuts, too....and you can add some raisins...

I like to lightly spray my 12 cupcake liners with a no-stick baking spray, but you don't have to.

Bake at 350, for 17-20 minutes, or until a toothpick comes out clean or just a little crumby.

(This recipe came from Whole Foods for the Whole Family (found here). )

The cute cupcake wrappers were a gift from a dear friend, Sally!

~Cream Cheese "Frosting"~

1- 8oz package of cream cheese (really soft)Link
1 cup powdered sugar** (sifted)
2 dribbles of vanilla  Beat (with an electric mixer) the really soft cream cheese,
and add the powdered sugar & vanilla- keep beating till well mixed and gooey/goopy! =)

(This was a nice amount of frosting- 15 cupcakes had a generous amount- if I used less, it would have gone farther)
If it is too stiff, add a tiny amount of milk or cream.


Notes from the kitchen:
* Vegetable Glycerin is a "super food" sweetener for all of the GenoType Diets. You can order it by the gallon from Frontier Co-op. 
** You can use as little as 1/4 c. powdered sugar, and if you do, only use 1 dribble of vanilla.


~Happy eating!

1 comment:

Have a Daily Cup of Mrs. Olson said...

Carrot cake is one of my fav's. Haven't made one in quite some time. Just might need to now that I've seen yours.
hugs,
Jann