Carrot Cupcakes Made Healthier

February 10, 2010 { }

This was my very first gluten free, sugar free baking success. Everyone loves these cupcakes so I decided that they needed to be part of the baking class I taught on Monday night. The class was entitled “Healthier Baking – Gluten and Sugar Free” which prompted me to do a slight makeover on one of my favorite recipes.

The original recipe used a starch heavy baking mix. If you’ve been reading my series about Choosing & Understanding Gluten Free Flours, then you know that my view on flours has changed. Whole grain gluten free flours have become my favorites.

Though the change was simple I wanted to share it especially for those who are newer to gluten free baking. Flours can easily be swapped out to increase nutrition. It works most of the time for me.

The Change

Like I said – it was so simple. The original recipe called for 3/4 cup of my basic flour blend – which is a combination of sorghum, sweet rice flour, tapioca starch, and cornstarch.

I used mostly sorghum flour with just two tablespoons of tapioca starch. They were just as light and delicious as they were with the starch heavy blend.

By the way…

My class actually sold out. An extra student showed up before class and asked if she could take it, too. Of course, I was thrilled. And a little shocked.

We also made Almond Butter & Jelly Cookies and Chocolate Walnut Flourless Brownies. (I made the brownies healthier too…maybe I’ll post the update soon.) All three were a hit and we had a great time. The class had an incredible mix of people, all with their own dietary challenges. I learned more than anyone else.

Print friendly recipe
Carrot Cupcakes
makes 12 perfect sized treats!

½ cup light agave nectar (I use Wholesome Sweeteners)
1/3 cup grapeseed oil
2 tablespoons fresh squeezed orange juice
½ teaspoon vanilla extract
2 large eggs
1/2 cup plus 2 tablespoons sorghum flour
2 tablespoons tapioca starch
1 teaspoon baking powder
1/2 teaspoon baking soda
½ teaspoon ground allspice
½ teaspoon salt
1 ½ cup grated carrots
½ cup roughly chopped pecans

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, grapeseed oil, orange juice, vanilla and eggs together in a large bowl until mixed well. In a separate bowl, whisk together sorghum flour, tapioca starch, baking powder, baking soda, allspice, and salt.

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.

Much Love,

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Category: Cupcakes, Dessert
Tags: Dessert > diabetic > gluten free baked goods > gluten-free > healthy baking > sugar free baked goods > sugar-free

Comments

15 Responses to “Carrot Cupcakes Made Healthier”

Karen@Cook4Seasons
February 10th, 2010 @ 8:41 pm

When I saw this on Twitter, the short link looked like ‘goo goo’ which had me intrigued:) Then I read about your GF baking class, which I taught last Saturday as well! Our Whole Foods has a culinary center which makes for a built-in clientele. I used some of your recent GF flour tips and referred the class to your site.
This recipe looks great. I might sub the grated carrots for carrot pulp, which I use after I juice. Here’s a similar post I did about it:
http://cook4seasons.com/archives/carrot-pulp-muffins

[Reply]
Amy Reply:
February 11th, 2010 at 2:54 pm
@Karen@Cook4Seasons, I hope your class went well – it sounds like it did. Thanks so much for sending your students my way and for the tip about carrot pulp.

[Reply]
Karen@Cook4Seasons
February 10th, 2010 @ 8:49 pm

Oops – I just realized the muffin recipe I sent isn’t gluten free (I obviously didn’t use that in my class;-) The idea was to suggest a way to use the carrot pulp…

[Reply]
carrie
February 10th, 2010 @ 8:54 pm

Congrats Amy!! Now you’re gonna be cooking up a storm!!

[Reply]
Lauren
February 10th, 2010 @ 9:41 pm

Amy! I knew that you would be amazing =D. These look awesome, and I’m thrilled your class was a hit – maybe one day I’ll come to one (because they’re obviously going to be a regular thing!).

[Reply]
Jeanine
February 11th, 2010 @ 6:31 am

Those are some absolutely fantastic looking muffins! Wow! And congrats on the class being sold out…I’m not surprised.

[Reply]
Liz@HoosierHomemade
February 11th, 2010 @ 8:09 am

Those look amazing! I’m so glad your class went so well. I hope you link up next wk for Cupcake Tuesday!
~Liz

[Reply]
Alta (Tasty Eats At Home)
February 11th, 2010 @ 8:28 am

I loved these cupcakes, and am excited to try your new-and-improved version! So glad your class went well. I wish I could have made it!

[Reply]
Mom
February 11th, 2010 @ 8:30 am

What a great suggestion for a cold, rainy day – and all the ingredients are on hand! There is nothing like baking to warm up the house and make it smell good! Thanks for posting this today.

[Reply]
Ari- Food Intolerances Cook
February 11th, 2010 @ 4:38 pm

Mmmmm…these look good! I’d love to see your healthier version of your brownies too!

[Reply]
Lisa
February 11th, 2010 @ 4:39 pm

Congratulations on your class being full, Amy. That’s exciting. Thanks for the recipe. It seems delicious, & I’m going to try it out myself very soon. Continued good luck in culinary school!

[Reply]
Sophie
February 13th, 2010 @ 8:25 am

These look so moist and tender, I’d never guess they were so lean! Yummy ingredients too. As soon as I restock on the agave, I’m making these. I wish I could take your class, sounds fun–except I’d want to “sample” everything .

[Reply]
Chaya
February 15th, 2010 @ 8:34 pm

I love carrot cake/cupcakes and a healthier version is better.

I know how busy you are so please just drop by Comfy Cook and pick up an award. You don’t have to do anything with it unless you want to. Just want to say, “thanks”.

[Reply]
Suzanne Murray
August 24th, 2010 @ 11:35 am

Hi Amy,

I am new to gluten-free baking and was thrilled to find and then try your recipe so my in-laws and I (we’re all eating gluten-free) could have something fun to eat at my husband’s birthday. They were delicious, unlike some of the recipes I’ve tried so far. Thank you, thank you. It is great to know that with a little effort I don’t have to give up on having yummy desserts once in a while!

By the way, my mother and father in law both loved the cupcakes too and they had them without the frosting. They are full of flavor and would indeed make a yummy breakfast, although I would add in some extra protein (chicken apple sausage and kale?) for anyone who is diabetic or hypoglycemic to balance out the carbs. A great recipe for the sausage and kale can be found at http://midnightmommies.com/a-recipe-for-yummy-health. My nutritionist, who is absolutely wonderful, gave it to me.

Thanks again, Amy!

[Reply]
Amy Reply:
August 25th, 2010 at 1:21 pm
@Suzanne Murray, This is one of our favorite cupcake recipes – I’ve used them in my cooking classes and they’re always a big hit. I’m glad that you like them, too. Thanks for sharing a great recipe. Hugs!

[Reply]