• Liz@HoosierHomemade

    posted on September 14, 2009 at 9:50 pm

    Thanks for linking up to Cupcake Tuesday! Those look amazing!
    ~Liz

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  • 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.

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  • 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:

    @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’ :)

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  • amanda camp

    posted on August 19, 2010 at 4:15 pm

    please write a cookbook!! fab recipes!!!

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  • Chelsey @ Chew With Your Mouth Open

    posted on September 25, 2011 at 3:43 pm

    Going to bake these right now! YUM!

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  • Grace K

    posted on June 29, 2012 at 7:43 pm

    thank you thank you thank you!!!! I just made these tonight and they are amazing! i am new to gluten free and love baking so I am SO glad I found your blog :)

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  • Claire

    posted on October 22, 2012 at 12:31 am

    Hi Amy – Thanks for sharing your recipe. I made these carrot cupcakes this week and they turned out very good! They were moist and tender. I did sub coconut nectar for the agave nectar and pineapple juice for the orange juice as I don’t have those two ingredients. The coconut nectar was healthier but the favor was a little overpowering so did not taste like regular carrot cake. They were good healthier carrot cake none the less thanks to your recipe! Oh and I used your basic flour blends with garbanzo flour and sorghum flour in it. The cakes did smell and taste bean-y when I first baked them. But after leaving them in the fridge for a couple days the bean-y flavor did disappear and people could not tell at all and they stayed very moist! Thanks for sharing the recipe and keep up the good work!

    [Reply]

    Claire Reply:

    @Claire,

    Oh and I was going to post my photo of these cupcakes to your FB wall but it appears that it’s now allowed. I’d love to share my photo if I can. Thanks :-)

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    Amy Reply:

    @Claire, I don’t know why…let me check that out.

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    Amy Reply:

    @Claire, Did you leave out any spices? I have never had anyone say that they taste beany at all – I used the All Purpose blend in this recipe; not the Basic. Confusing I guess…

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    Claire Reply:

    @Amy, Hi Amy – Thanks for your response. I checked my notes and I did use just garbanzo bean flour, instead of garbanzo fava bean flour in one of the 4 ingredients in your basic flour blend. That’s probably why it tasted so bean-y. But like I said after a couple days they did not taste beany any more. As to spices, no I did follow everything in your recipe; I even added a little ground cinnamon in addition to the 1/2 tspn of ground allspice. I think this is a good recipe and if I had followed everything exactly the cupcakes will probably taste wonderful. They were good as it is too. Thanks again!

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  • Victoria

    posted on December 21, 2012 at 9:36 am

    Hi Amy!
    First of all I wish to thank you for sharing the recipe. My mother has been diagnosed Coeliac recently and we’re still getting used to the new ingredients. I used buckwheat flour and honey instead of agave and added some cinnamon. The cup cakes are still in the oven but are smelling wonderful and came really nice … Can’t wait to try them! Thanks Regards from Malta x

    [Reply]

    Amy Reply:

    @Victoria, I am sure buckwheat was divine with the carrots and spices. I would use honey now too…I don’t use much agave anymore.

    Hugs,
    Amy

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  • Linsi Nicole

    posted on February 24, 2013 at 1:54 am

    Well, I have officially jumped back on the SF/GF bandwagon. I have been merrily going along substituting my recipes with GF flour, but this is hands down the best SF/GF recipe I’ve tried to date.
    I’ve tweaked a little; adding 1/2 cup golden raisins, and substituting the 1/2 tsp allspice for 1/4 tsp each of ground cinnamon, cloves, and nutmeg (because I crave my pumpkin spices all year).
    Now, I’m off to go buy your SS&GF cookbook to further impress my friends (and indulge my taste buds).

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  • Elese

    posted on June 29, 2013 at 3:26 pm

    Amy, love your book and website! Everything I’ve made from your book has been fantastic. Just wondering if the 3/4c. flour blend in this recipe is a misprint? Seems like the batter is very runny…thanks so much!

    [Reply]

    Amy Reply:

    @Elese, Yep, the batter is runny. It’s written correctly. I’ve tried adding a tablespoon or two more of the flour blend and it basically turns out the same.

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  • Mary-Anne

    posted on October 16, 2013 at 7:32 am

    When I came across these little cakes I couldn’t wait to give them a go.
    I’m having a few problems though….
    I live in the U.K so am using a converter to help me convert cups to grams so hope I got the measurements right. The mixture is very runny and although I saw in a previous comment that it’s supposed to be runny find the cakes quite wet in the middle even after 40 mins in the oven. They’re still tasty though!
    Also finding the cakes stick to their cases! Help!

    [Reply]

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