It must be holiday party season: the basket of baking supplies is coming out in the FTGU kitchen (and I'm rather excited)!
We have a number of gatherings coming in the next week or two, so I'm putting together the bring-along goodies to share (all gluten-free and vegan, and of course, all delicious).
I'd like to introduce you to THE softest carrot cake ever.
These carrot cake cupcakes are an adaptation of the ones seen here at Waking Up Vegan. I left out a number of the sweeteners, doubling up on the ones that spike blood-sugar less intensely. The sheer volume of molasses actually produced a darker, richer cake than usual. Incidentally, molasses are a great source of iron and actually a brilliant way to ensure you're getting enough of this mineral on a plant-based diet. (Omnivorous sources include organ meats, seafood, and eggs; other plant-based sources include legumes, dark greens, peanuts, figs, prunes, and soy.) These cupcakes would turn out much differently if you used leafy greens in place of molasses, just saying.
I used a blend of brown rice and quinoa flours - they tend to absorb liquid in the same way and cook at the same rate. I also omitted the nuts and raisins; dried fruit would have been an extra hit of sugar that I didn't feel like including, and nuts can be problematic in potluck settings. These are entirely kid-friendly, and because they don't have refined sugar, corn, soy, or dairy, all of the main allergen categories have been sidestepped. School snacks, anyone?
Also! Have you ever tried to use a cheese grater to grate 4 cups worth of carrots? It's a pain in the face. Instead, I chopped them into 2" pieces and tossed them in the Vitamix in a couple of small batches. That thing is amazing: it grated everything in under a minute. Give this a shot!
These little cupcakes are great for any type of gathering: they're nutrient-packed enough to count as a real breakfast option, solid enough to accompany a soup at a lunch social, and naturally sweet enough to be considered dessert. As Waking Up Vegan suggests, they could also be topped with a vegan frosting or dusted with sugar, but personally, I think they're entirely sweet enough on their own. Perhaps including the icing as a separate step could be a fun way to allow your co-diners to customize their little bundles of yumminess...
Happy healthy baking!
- WET INGREDIENTS
- 6 tbsp flax meal dissolved in 1 cup hot water
- 4 cup grated carrots
- 1 banana, mashed
- 1 cup molasses
- 1/2 cup honey
- 1/2 cup coconut oil, melted
- 3 cups gluten free flour (I used 1 cup quinoa flour + 1 cup brown rice flour)
- 1 tsp guar gum
- 1 1/2 tsp baking powder
- 2 1/2 tsp baking soda
- 4 tsp cinnamon
- 1 1/2 tsp cloves
- 1 1/2 tsp nutmeg
- 1.Preheat oven to 350 degrees.
- 2. Mix ground flax and water together; set aside.
- 3. Combine all dry ingredients in a mixing bowl.
- 4. In a separate mixing bowl, combine carrots, honey, banana, molasses, liquified coconut oil, flax 'egg'.
- 5. Then combine wet and dry ingredients thoroughly.
- 6. Pour mixture in greased muffin tins. Bake for 15 minutes, or until toothpick comes clean.
- Let sit for 10 minutes in tins before removing.
What are you making for the holidays?