These little delights were my first sugar and gluten free success. I’d tried a baking a few things before and they came out as heavy as lead, really dry, or looked awful. I was so happy when these cupcakes came out moist, light, and yummy. I’ve served them at parties and work luncheons – no one could tell that they are gluten and sugar free. The carrot cupcake success gave me hope that I could actually find a way to cook Simply Sugar and Gluten Free. I guess you could say that this success was my first real impetus to keep trying to share my dream. I learned later that gluten free baking lends itself to anything with veggies, fruits, sour cream, or yogurt. Serendipitous, huh?
Make sure that you take your cupcakes out of the tin as soon as they come out of the oven so the bottom doesn’t get soggy. Use my sugar-free cream cheese frosting or eat them plain for breakfast.
Looking for more great cupcakes? Check out Cupcake Tuesday at Hoosier Homemade!
Ingredients
- 1/2 cup light agave nectar
- 1/3 cup oil
- 2 tablespoons fresh squeezed orange juice
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 3/4 cup all purpose gluten-free flour blend mix*
- 1 ½ cup grated carrots
- 1/2 cup roughly toasted chopped pecans
- 12 roasted pecan halves for garnish (optional)
Instructions
- Preheat oven to 350 degrees. Oil or line a standard muffin with cupcake papers.
- Grate carrots on the large holes on a box grater or food processor. Set aside.
- Whisk agave, vegetable oil, orange juice, vanilla and eggs together in a large bowl until mixed well. In a separate bowl, mix baking soda, baking powder, allspice, salt, and gluten-free baking mix.
- Dump entire contents of dry ingredients into wet ingredients. Mix until just combined. Do not over mix. Fold in carrots and pecans.
- Spoon even amounts into cupcake tins. Bake for 25-30 minutes or until toothpick inserted in the middle comes out clean. Remove cupcakes from baking tins immediately or the bottoms will become soggy. Let them cool completely before icing.
Enjoy!
Liz@HoosierHomemade
posted on September 14, 2009 at 9:50 pm
Thanks for linking up to Cupcake Tuesday! Those look amazing!
~Liz
[Reply]
Michelle
posted on September 15, 2009 at 9:02 am
Love Carrot Cupcakes especially during the fall and I add a bit of apple too.
[Reply]
Tara
posted on November 8, 2009 at 12:32 pm
Hi Amy. I made your cupcakes last night, and they were yummy! I only have one concern – the Agave you use. I had some in my cupboard, and used it for this exact recipe, but after doing some research last night and this morning I’m starting to believe that Agave is actually extremely dangerous for your health. Due to the refining process Agave turns into a substance similar to high fructose corn syrup. Many professionals warn against using Agave. Just FYI if you didn’t already know. There’s lots of information about Agave on the net. xx
[Reply]
Baking 'n' Books Reply:
January 4th, 2011 at 1:15 pm
@Tara, Yeah, I feel the same way about Agave. It’s still sugar despite the claims that it doesn’t effect blood glucose levels as much. Sugar is sugar. HFCS is also really just sugar, it’s better just to keep added sugars lower altogether. Or a little honey or maple syrup. Applesauce, bananas, raisins…
With that said – I still do bake with some suga’
[Reply]
amanda camp
posted on August 19, 2010 at 4:15 pm
please write a cookbook!! fab recipes!!!
[Reply]
Chelsey @ Chew With Your Mouth Open
posted on September 25, 2011 at 3:43 pm
Going to bake these right now! YUM!
[Reply]