Thursday, March 18, 2010

Carrot Cake Mini Cupcakes

If you don't love carrot cake, I'm sorry, because this carrot cake recipe makes the best carrot cake, or in this case, mini cupcakes. I even went all out and bought cute mini cupcake liners with cupcakes on them.

2 1/2 cups GF flour (Tom Sawyer Blend, which includes xanthan gum. Otherwise use the amount of xanthan gum listed below)
2 tsp baking soda
2 tsp cinnamon
1 1/2 tsp xanthan gum
1 tsp salt
1/2 tsp ground ginger
4 eggs
1/2 cup packed brown sugar
1 cup white sugar
1/3 cup oil
6 oz plain nonfat yogurt
1 tsp vanilla
2 1/2 cups shredded carrots
1 cup shredded coconut
1/2 cup nuts, optional

1. Preheat oven to 350 degrees.
2. Grease 11 X 8 pan.
3. Beat together eggs, sugars, oil, yogurt, and vanilla.
4. Combine dry ingredients and slowly add flour mixture into liquids; beat until smooth.
5. Stir in carrots, coconut, and nuts.
6. Pour into prepared pan.
7. Bake for 45-50 minutes.
8. Cool and cover with your favorite frosting.

Note: If making mini cupcakes line pan and bake for 12-13 minutes. This will yield approximately 75 cupcakes. If making regular size cupcakes bake for 20-22 minutes. This will yield approximately 24 cupcakes.

*Tweaked from Carol Fenster

1 comment:

Mom said...

Those really look delicious; making me hungry