Carrot Cupcakes (GF)

We had an enormous bag of carrots that was having difficulty being emptied. After eating shredded carrots with sugar, putting plenty of carrots into chicken noodle soup, and eating plain carrots as a snack, I wanted something more. I found a recipe here which I slightly improvised and made into cupcakes.

  • 1 cup sugar
  • 2 eggs
  • 1/2 cup oil
  • 1 cup rice flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • dash of cinnamon
  • 1/2 tsp salt
  • 1/2 cup chopped nuts
  • 2 cups grated carrots
  • 1/4 cup sweetened toasted coconut
  • 1/4 cup raisins

Preheat oven to 350 degrees.

Mix the sugar & eggs, add oil. Mix the dry ingredients and add to the first mixture. Then add nuts, carrots, coconut and raisins. Grease mini cupcake pans and fill 3/4 full.

Bake for about 20-25 minutes, depending on how dark you want them. Insert toothpick in center to ensure doneness.

I enjoyed eating them just like this, without frosting. Later I used the Betty Crocker can of cream cheese frosting, whipped it up, and decorated the top.

photo

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Categories: Délicieux Régime | Tags: , , | Leave a comment

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