Carrot Cake Cupcakes

Okay. I have to say it. These are AMAZING. It has been a long time since I’ve had carrot cake. So long in fact, that I really had to think about what these should taste like! After several failed attempts, I believe I finally created something divine: Carrot Cake Cupcakes.

What makes this cupcake a rockstar? The shredded coconut, crushed pineapple and almond flour. The coconut adds texture. The pineapple adds texture and moisture. The almond flour adds moisture and is full of protein, making it a nutritious and delicious flour alternative.

I promise, if you make these cupcakes, people will be clueless that they are gluten & dairy-free. ;)


Carrot Cake Cupcakes
by Laura Friendly
start to finish: 50 minutes
makes: 12 cupcakes

• ½ cup Bob’s Red Mill Gluten-Free All Purpose Baking Flour
• ½ cup Blanched Almond Flour
• ½ cup sugar
• ½ cup coconut palm sugar
• 1 cup shredded coconut
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp xanthan gum
• 1 tsp cinnamon
• ½ tsp salt

• 1 cup shredded carrots, room temperature

• 8 oz can crushed pineapple
• 2 large eggs, room temperature
• ½ cup coconut oil, melted

Preheat oven to 350 degrees F. Line muffin tins with paper liners.

In a large bowl, whisk together the dry ingredients: flours, sugars, shredded coconut, baking soda, baking powder, xanthan gum, cinnamon and salt. Add in shredded carrots, mix until carrots are completely coated and the mixture has become crumbly.

In a separate bowl, whisk together pineapple, eggs and coconut oil. Add mixture into the dry ingredients, and mix until the batter is smooth.

Pour the mixture into the 12 muffin liners, filling only ½ to ¾ full. Bake in the center of a preheated oven, for about 21 minutes, depending on your oven. At the 15 minute mark, rotate the cupcakes 180º. Bake until the edges are golden brown and a toothpick inserted in the center comes out clean.

Cool the pan briefly, then gently pop out the cupcakes and continue cooling on a wire rack.

Once completely cooled, frost the cupcakes and cover in an airtight container.


Soy Cream Cheese Frosting (vegan)
by Laura Friendly
start to finish: 10 minutes
makes enough frosting for 12 cupcakes

• ¼ cup soy butter, room temperature
• ¼ cup vegan cream cheese, room temperature
• 2 ⅓ cups powdered sugar

Place soy butter and vegan cream cheese, into a large mixing bowl, and beat until fluffy (using a hand or stand mixer).

With mixer running slowly, add in powdered sugar, ⅓ cup at a time, and beat until smooth. Scraping down the sides of the mixer as often as necessary.

Use immediately.

note: If the frosting seems too thick, add a little more vegan cream cheese (1 tbsp at at time) until it becomes spreadable. If it’s not thick enough, add in more powdered sugar (1 tbsp at a time) until it’s stiff but still spreadable.

See this recipe on HelloGiggles!

White Cupcakes & Orange Butter Cream Frosting

This weekend marks the second gathering of the Yogi Book-club. Our first book, Committed (the follow up to Eat, Pray, Love) seemed like the perfect first read for our group. As is becoming our custom, the time is filled with good conversation, drinks and lots of good things to eat.

For this particular book-club I decided to bring a summer salad and cupcakes! I have been on quite the cupcake binge the last few weeks so I ended up making two different options and here is the favorite: White Cupcakes with Orange Butter Cream Frosting. Yum Yum.

I really liked the texture and moistness of these cupcakes. They are very light, almost cake like, but are soft and hold together well. I credit this to the flour I used, Bob’s Red Mill Gluten-Free All Purpose Baking Flour, and the Coconut Oil. Both are great ingredients that can be used in almost anything.

This is a super easy recipe to make and I hope you enjoy!

White Cupcakes

Start to finish: 45 minutes

makes 12 cup cakes

• 2 cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour
• 1 cup organic cane sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp xanthan gum
• ½  tsp salt

• 1 cup unsweetened soy milk, room temp
• 2 extra large eggs, room temp
• ¼ cup virgin coconut oil, melted
• 2 tbsp vanilla extract
• juice and zest of 1 lemon

Preheat oven to 350 degrees F. Line muffin tins with paper liners.

In a large bowl whisk together the dry ingredients, flour, sugar, baking powder, baking soda, xanthan gum and salt. Add in soy milk, eggs, coconut oil, vanilla, lemon juice and zest. Whisk together well, until batter is smooth. (A kitchen aid mixer or a hand mixer would work well).

Pour the mixture evenly between the 12 muffin liners. Bake in the center of a preheated oven, until dome shaped and a toothpick inserted in the center comes out clean. About 20 minutes, depending upon your oven.

Cool the pan briefly, then gently pop out the cupcakes and continue cooling on a wire rack.

Once completely cooled, frost the cupcakes and cover in an air-tight container. They are best eaten the first day but if you are making them ahead of time, they can also be wrapped individually and frozen.

note: if you would like a slightly sweeter cupcake, use sweetened soy milk in place of the unsweetened soy milk.

Orange Butter Cream Frosting

Start to finish: 15 minutes

makes enough frosting for 12 cupcakes

• 3 tbsp soy butter, room temp
• 2 ¼ cups powdered sugar
• 1 tbsp vanilla
• 3  to 4 tbsp freshly squeezed orange juice
• zest of 1 orange

Place butter into a large mixing bowl and beat until it is fluffy (using a hand or stand mixer).

With mixer running slowly, add in 2 cups of powdered sugar and beat until crumbly. Scraping down the sides of the mixer as often as necessary.

Beat in orange juice, orange zest and vanilla.

Slowly add in remaining powered sugar, beating slowly, until fully incorporated.

Use immediately.

note: if the frosting seems too thin add a little more powdered sugar to thicken; if the frosting seems too thick, add a little more orange juice (1 tbsp at at time) until it becomes spreadable

BabyCakes NYC

Two Christmas’s ago, I was lovingly gifted a gluten-free cookbook by BabyCakes (thank you Natalie). I feel in love immediately. BabyCakes is a gluten-free bakery in Manhattan. They specialize in desserts, with an emphasis in cupcakes, that offer all-natural, organic alternatives free from the common allergens: wheat, gluten, dairy, casein and eggs. Their book is wonderfully written with beautiful pictures and amazing recipes.

That summer Jon and I took a road trip to NYC and my #1 place to visit was this delightful little bakery. Yes, it’s the furthest I’ve ever traveled for dessert but who doesn’t love a great cupcake? Especially if it’s one you can eat!

FYI… Their frosting is crazy good! It’s easy to make, sweet but not too sweet, the perfect compliment to any cake. And to be completely honest sometimes I just forget about the cake and snack on the frosting… ;) Which is what I found myself doing this past weekend!

Stay tuned… chocolate frosting to come…