These little delights were my first sugar and gluten free success. I’d tried a baking a few things before and they came out as heavy as lead, really dry, or looked awful. I was so happy when these cupcakes came out moist, light, and yummy. I’ve served them at parties and work luncheons – no one could tell that they are gluten and sugar free. The carrot cupcake success gave me hope that I could actually find a way to cook Simply Sugar and Gluten Free. I guess you could say that this success was my first real impetus to keep trying to share my dream. I learned later that gluten free baking lends itself to anything with veggies, fruits, sour cream, or yogurt. Serendipitous, huh?
Make sure that you take your cupcakes out of the tin as soon as they come out of the oven so the bottom doesn’t get soggy. Use my sugar-free cream cheese frosting or eat them plain for breakfast.
Looking for more great cupcakes? Check out Cupcake Tuesday at Hoosier Homemade!
Serves: 12 perfect sized treats!
- ½ cup light agave nectar
- ⅓ cup oil
- 2 tablespoons fresh squeezed orange juice
- ½ teaspoon vanilla extract
- 2 large eggs
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground allspice
- ½ teaspoon salt
- ¾ cup all purpose gluten-free flour blend mix*
- 1 ½ cup grated carrots
- ½ cup roughly toasted chopped pecans
- 12 roasted pecan halves for garnish (optional)
- Preheat oven to 350 degrees. Oil or line a standard muffin with cupcake papers.
- Grate carrots on the large holes on a box grater or food processor. Set aside.
- Whisk agave, vegetable oil, orange juice, vanilla and eggs together in a large bowl until mixed well. In a separate bowl, mix baking soda, baking powder, allspice, salt, and gluten-free baking mix.
- Dump entire contents of dry ingredients into wet ingredients. Mix until just combined. Do not over mix. Fold in carrots and pecans.
- Spoon even amounts into cupcake tins. Bake for 25-30 minutes or until toothpick inserted in the middle comes out clean. Remove cupcakes from baking tins immediately or the bottoms will become soggy. Let them cool completely before icing.