~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)
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:
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
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