Friday, May 28, 2010

Carrrott Cake Cupcakes

I have been meaning to make some carrot cake for a while now and the bad weather has given me the opportunity. I like to think of carrot cake as a healthy dessert, but it certainly depends on what you are putting in them. If you wanted these to be more of a breakfast muffin then simply omit the frosting and voila! But lets be honest the frosting really makes it!

Allergy Resume: gluten free, sugar free, grain free, dairy free (option for frosting)

1/2 cup Almond Butter
1 Carrot
2 eggs
2 teaspoons Stevia Powder
2 teaspoons Vanilla
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Apple Cider Vinegar
2 teaspoons Flax Meal

Preheat oven to 375. Place almond butter, eggs, and flax in a bowl and mix well. Grate carrot and add to the almond butter mixture. Add stevia, vanilla, baking soda, powder, and cider vinegar. Mix the batter well and pour into cup cake tins. This will make six large cupcakes or eight regular sized cupcakes. Bake for about 20-30 minutes (depending on cupcake size).

1/3 cup Palm shortening
1/3 cup Cream cheese
1 tablespoon Stevia
2 tablespoons Shredded coconut

Place shortening and cream cheese in a sauce pan on low heat. Let the saucepan mixture melt while constantly stirring. Next add stevia and coconut, mix well and turn off the heat. When frosting has cooled a bit apply to cupcakes, the frosting will continue to cool and thicken.


Devon said...

Yummy that looks delicious! I like the shredded coconut on top :D