Saturday, March 12, 2011

Carrot Cakelettes {Gluten Free}

These are some deliciously sweet carrot cake mini cupcakes my hubby made {a.k.a. cakelettes}.  They have a surprise of crunchy coconut and walnuts.  We just love our mini muffin tin, which we use for baked goods like our mini scones and savory items like our mini turkey meatballs, so fun and a great portion size {I can eat 3 or 4 instead of just one}. This recipe is gluten free but you can always substitute half and half, all purpose flour and whole wheat flour, and leave out the xanthum gum if you don't need gluten free. Don't forget a dollop of J's tasty, lemony {less fat since there's no butter} cream cheese frosting to top them off. Enjoy!

Gluten Free Carrot Cakelette Recipe (makes two 8-inch rounds, 18-24 muffins or ~48-52 mini muffins)
3 cups gluten free flour mix (recipe follows) [can substitute all purpose flour or whole wheat if you aren't eating gluten free]
1 Tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1/4 cups vegetable oil
1 cup organic apple sauce
2 large eggs, room temperature
1/2 cup egg beaters
2 teaspoons vanilla extract
2 1/2 cups grated carrots ~2 good sized carrots, peeled before you grate them
1 cup walnuts, chopped
1/4 cup shredded sweetened coconut

1. Preheat oven to 350ºF. Spray two mini muffin trays with cooking spray.
2. In a large bowl mix together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
3. In a separate bowl, using an electric mixer (or stand mixer) beat sugar, oil, apple sauce, eggs, Egg Beater's and vanilla until well combined, ~ 1 minute.
4. With the mixer set to low speed add the dry mixture to the wet one cup at a time, mix for 1 minute. Turn off mixer and gently add carrots, nuts and coconut, mixing by hand.
5. Scoop into muffin trays {we like to use our mini kitchen scoop #20} and bake for 15-17 minutes or until tooth pick comes out clean and internal temperature is 190-200'F
And because cream cheese frosting goes perfectly with carrot cake...

Lemon Cream Cheese Frosting Recipe
8 oz whipped cream cheese
1 2/3 cups powdered sugar
1/2 teaspoon vanilla extract
the juice and zest of 1/2 a lemon

1. Blend all the ingredients until smooth, chill in the fridge until firm then you're ready to frost your cakelettes.

and because our 3 year old asked and we thought it would be fun...
we put a candle in one
and sang,"Happy Friday to you!"

Gluten Free Flour Mix Recipe {or you can use a premade gluten free flour mix found on the health food isle of the market}
1 cup brown rice flour
1/2 cup white rice flour
1/4 cup Quinoa flour
1 tsp coconut flour
1/2 cup sorghum flour
2/3 cup potato starch
1/3 cup tapioca starch
1-1/2 teaspoons xanthan gum
Mix well. If you want to make extra to have on hand for future baking store in a sealed container in the fridge.

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