These carrot cake cupcakes you MUST try. I am just prefacing the recipe with that, because you might look at the ingredient list and feel a little overwhelmed. Believe me it is worth it. You can also skip the mashed banana and add an equal amount of oil, or use brown sugar instead of sucanat if that is what you have one hand. Don’t be intimidated by the list of ingredients just jump in and try it.
I am posting this recipe, in honor of my mom. It is her birthday and she loves carrot cake. She is such an amazing woman and has taught me so many things. She is talented musician (too bad I didn’t inherit any of that quality), a good listener, and makes me feel like I can do anything. Thanks mom for always being there for me!
This carrot cake is just as amazing as my mom is. It is SO good. I originally wrote this recipe for Robyn’s (Green Smoothie Girl). I took it to a little party that she had and it was a hit. Part of what makes it SO good is the maple cream cheese frosting. The other part is because it literally took me more times than I care to remember to get the recipe right. I was so done making carrot cake by the end of coming up with the recipe I didn’t even want to taste the last batches. It was worth the extra effort though, because it is tasty. I am not bragging I promise, I make plenty of things that don’t taste all that great, I am just giving you a little push to make it because it will put a smile on your face.
3/4 C plain kefir or yogurt
1/2 C coconut oil
1/3 C mashed banana or applesauce
1 C sucanat
3/4 C honey
2 tsp canilla
2 tsp cinnamon
1/4 tsp salt
2 C kamut flour (or soft white wheat)
1 tsp baking soda
1 tsp baking powder
2 T vital wheat gluten (to lighten the cake, optional)
3 C finely shredded carrot
1 C crushed pineapple with juice (from a can, 100% pineapple)
optional: 1 C shredded, unsweetened coconut
optional: 1/2 C golden raisins
optional: 1/2 C rough-chopped walnuts
1. Preheat the oven to 350.
2. Beat the eggs with the sucanat and honey in a mixer
3. Add the coconut oil, kefir, mashed banana, and vanilla, and mix well.
4. Sift the flour, cinnamon, salt, baking soda, baking powder, and vital wheat gluten through a fine strainer.
5. Sift the dry ingredients into the wet ingredients.
6. Add the shredded carrots and any optional add ins if using.
7. Fill muffin tins 2/3 full.
8. Bake for 15-20 minutes, to test if they are done stick a toothpick in the middle and if it comes out clean, they are ready.
9. Let cool and top with maple cream cheese frosting.