Carrot Cupcakes

Name: Carrot Cupcakes
Yield: makes 24
Ingredients: 3 cups Bob’s Red Mill gluten-free all-purpose baking flour; 1 tablespoon baking powder; 1 tablespoon baking soda; 1 teaspoon xanthan gum; 1 1/2 teaspoons salt; 1 tablespoon ground cinnamon; 2 teaspoons ground ginger; 1/2 teaspoon ground nutmeg; 2/3 cup coconut oil; 1 cup agave nectar; 1 cup rice milk; 1 tablespoon pure vanilla extract; 1/2 cup hot water; 3 cups shredded carrots; Vanilla frosting (page 91)

December 9, 2011

My sister Joanne was once a major disciple of Susan Powter, author of the “Stop the Insanity” series and the face that launched a trillion potato recipes. We McKenna girls eagerly adopted her fat-free mantra “One slice of cheese or ten baked potatoes?!” and happily toted Molly McButtered bagels to school each day. We even developed our own carrot muffin that had less than 1 gram of fat. Of course, over time, counting fat grams on the hour tends to incite insanity rather than stop it. Today everyone knows that good fats in the right amount are a beneficial part of your diet. This recipe makes no pretense of being fat-free, but it’s got all the best stuff in all the right places.

Recipe notes

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