Archive for April, 2014

Carrot Cake Cupcakes w/ Vegan Vanilla Bean Cream Cheese Frosting

April 11, 2014

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After I finished writing my cookbook, Sweet Debbie’s Organic Treats: Allergy-Free & Vegan Recipes from the Famous Los Angeles Bakery, I realized in one big horrifying moment, that I had neglected to include a recipe containing carrots. I thought I was doomed. I was picturing nasty comments on Amazon by people pointing out this most negligent omission. I had nightmares about customers complaining that they had waited 8 years for my cookbook to come out and upon reading it’s contents were dismayed to learned that nary a recipe with a carrot dangling in front of it was included!

Luckily, my imagination is always bigger than my reality, and these things never actually occurred. But since I wanted to bring you a Carrot Cake recipe in time for Easter, I’ve created a spice-infused carrot cupcake with a vegan/soy-free frosting. Luckily there are several companies that make these cream cheese alternatives that work perfectly for this. I hope you like the recipe. I hope it was worth the wait.

Carrot Cake Cupcakes w/Vegan Vanilla Bean Frosting
Makes 12 medium size cupcakes

Ingredients:
Cupcake:
12 standard-size paper baking cups
3 large carrots (about 4 ounces)
¾ cup unsweetened plain coconut milk
1 teaspoon apple cider vinegar
2 cups all-purpose gluten-free flour
1¼ teaspoons sodium-free baking powder
2 teaspoons cinnamon powder
½ teaspoon ginger powder
½ teaspoon baking soda
½ teaspoon guar gum
¼ teaspoon nutmeg
¼ teaspoon fine sea salt
¼ cup grapeseed oil
¼ cup coconut nectar
1 tablespoon vanilla extract
3/8 teaspoon stevia powder

Vanilla Bean Cream Cheese Frosting:
8 ounces vegan, soy-free cream cheese
2 – 3 tablespoons plain coconut milk
3/8 teaspoon stevia powder
¼ teaspoon fine sea salt
½ vanilla bean, cut in half lengthwise and seeds scooped out and reserved

Directions:
Preheat oven to 325°F. Line a standard 12-cup cupcake tin with paper baking cups.

Peel the carrots and slice it into ½-inch chunks. Steam the carrot chunks for about 15 minutes, or until tender. Transfer the carrot chunks to a potato ricer and push them through into a small bowl. This will give you lumpless carrot puree. Or you can use a food processor.

Mix together the coconut milk and apple cider vinegar in a 2-cup measuring cup.

Whisk together the flour, baking powder, cinnamon, ginger, baking soda, guar gum, nutmeg, and salt in a large bowl. Make a well in the middle.

Add the grapeseed oil, coconut nectar, vanilla and stevia to the flour mixture and stir to combine. Next add the coconut milk mixture and stir until it is absorbed and the batter is smooth. Stir in 1/3 cup of the carrot puree.

Pour the batter into the measuring cup, as the spout will make it easier to pour the batter into the cupcake tin without spillage.

Pour the batter into the prepared cupcake tin, dividing it evenly. Each cup should be about two-thirds full. Bake the cupcakes for 15 to 16 minutes, or until they are a light golden orange and bounce back slightly to the touch. Rotate the cupcake tin from front to back halfway through baking.

Transfer the cupcake tin from the oven to a wire rack and let sit for 10 minutes before removing the cupcakes to cool completely.

To make the vanilla bean cream cheese frosting, mix together the cream cheese and coconut milk in a medium-size bowl. Add the stevia and salt and stir until smooth and well incorporated. Stir in the vanilla bean seeds.

Frost the completely cooled cupcakes.

Keep unfrosted cupcakes in an airtight container for up to 3 days, or wrap and freeze them for up to 3 months. Leftover frosting keeps in the fridge for about 4 weeks if stored in an airtight container.

Nutrition Information Per Serving (1 cupcake): Calories: 190, Total fat: 8g, Cholesterol: 0 mg, Carbs: 22g, Sodium 130 mg, Fiber: 3g, Protein: 2g, Sugars: 7g