Monday, February 13, 2012

Carrot Cupcakes with Cream Cheese Frosting

Tomorrow is my husband’s birthday.  The only present he wants is carrot cupcakes, which I have made for him every year we have been married.

Since giving up grain flour, I knew he was mourning the loss of carrot cupcakes.  But thanks to better people than myself, I found a carrot cupcake recipe that I tested last week.  It worked!  The goddess that is Elana’s Pantry is a wonder with baking chemistry; she’s also a Paleo eater.  Here's the recipe.


One recipe makes 10.

A close-up (sort of); they look like real cupcakes! 


Easiest frosting ever: cream cheese, cream and agave.  I added vanilla - but lemon zest would be good, too.

The secret ingredient: not for Atkins induction, but can be enjoyed sparingly.  If you're good with Stevia, it would be a good sweet option.


Table is set for tomorrow, or as I like to call it: Cupcake Heaven


4 comments:

Adrienne Shubin said...

My stepdaughter loves carrot cake, as do I (it was one of the tiers on our wedding cake). I'll have to try this - but I'll try it with Stevia as I'm an Atkins girl.

Has your husband tried them yet? I'd like to know his thoughts.

Rebekah said...

He does like them! And he's very picky...

They're not as doughy as other cupcakes; the star here is the carrots. I'd be interested on your experiment with stevia. Would you use liquid or powder? I'd rather use something truly sugar-free, but I'm stevia-shy when it comes to experimental baking.

Daphne K. Lee said...

omg :o that looks delicioius

Rebekah said...

They were, and they were a big hit with our dinner guests who are not gluten-free.