Maple Carrot Cupcakes

IMG_5427

These maple carrot cupcakes taste like tender, fluffy carrot cake in muffin form.  If you fill the muffin cups all the way to the top with gluten-free batter, you’ll even get fat, domed cupcakes.  Because of the amount of oil, they’re moist and keep well.

Original recipe

 

Maple Carrot Cupcakes
Adapted from Taste of Home

Yield: 16 gluten-free cupcakes, 18 normal cupcakes

  • 2 cups gluten-free OR all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup canola oil
  • 1/2 cup maple syrup
  • 3 cups grated carrots (about 6 medium)

 

  1. Center a rack in the oven and preheat to 350ºF.  Line muffin tins with 16 (if using gluten-free flour) or 18 (if using all-purpose flour) paper cups.
  2. In a large bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, beat together eggs, oil, and maple syrup.
  4. Stir egg mixture into dry ingredients just until moistened.
  5. Fold in carrots.
  6. If using gluten-free flour, fill 16 muffin cups all the way to the top.  If using all-purpose flour, fill 18 muffin cups two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted near the center comes out clean.
  8. Cool in pans for 5 minutes, then remove cupcakes and finish cooling on wire racks.
  9. Store, covered, at room temperature for up to 5 days.
Advertisements

Carrot Cake

img_3993

Like most dense cakes, carrot cake turns out well gluten free.  The coconut, pineapple, and cranberries or raisins add extra flavors and texture, and help hold the cake together.  And you just can’t go wrong with cream cheese frosting.

For baking instructions for a gluten-full version, see here.

Original recipe

 

Carrot Cake
Adapted from All Recipes

Yield:  Two-layer 9″ round cake

  • 3 eggs
  • 3/4 cup milk OR buttermilk OR plain yogurt
  • 3/4 cup vegetable oil
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 2 cups gluten-free flour
  • 2 teaspoons baking soda
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 (8-oz) can crushed pineapple with juice
  • 1 cup cranberries OR raisins
  • 1 cup chopped walnuts or pecans (optional)

 

  1. Preheat oven to 350ºF.  Grease and flour two 9″ round pans.
  2. Mix together eggs, milk (OR buttermilk OR plain yogurt), vegetable oil, sugar, and vanilla.
  3. Mix in cinnamon, salt, and baking soda.
  4. Mix in flour.
  5. Stir in shredded carrots using a large wooden spoon.
  6. Stir in coconut, crushed pineapple and juice, cranberries OR raisins, and walnuts and pecans, if using.
  7. Pour batter into cake pans.
  8. Bake for 1 hour, or until a toothpick inserted near the center comes out clean.
  9. Cool for at least 20 minutes on a wire rack.
  10. Frost with cream cheese frosting.