Linus' Carrot Cupcakes

Last week I welcomed a new member to my apartment... an adopted rabbit named Linus (after Linus Pauling, chemist and Portland resident). To celebrate, I decided to make gluten-free carrot cake. I used "The Gluten Free Gourmet Cooks Healthy and Fast" by Bette Hagman for the cake recipe, and topped the cupcakes with the traditional cream cheese frosting.


Carrot Cake

Ingredients:
1/2 cup garfava flour
1/2 cup cornstarch
1/2 cup tapioca flour

1/2 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1 1/2 teaspoons egg replacer
1/2 teaspoon salt

2 eggs
1 teaspoon vanilla
3/4 cups sugar
1/2 cup mayonnaise
1 1/2 cups grated carrots
1/4 cup sweetened flaked coconut

Preheat the oven to 350 degrees and put liners in cupcake pan. Mix together flours, cornstarch, xanthan gum, baking powder, baking soda, cinnamon, ginger, egg replacer, and salt. Beat the eggs with the sugar and mayonnaise until blended. Slowly add dry ingredients, then beat in carrots and coconut. Fill cupcake tins and cook for 30 minutes. Cool before frosting.

Cream Cheese Frosting

Ingredients:
1 package of cream cheese
1/4 cup butter
3/4 cup powdered sugar
1 teaspoon vanilla

Blend everything together until smooth and frost cupcakes.

The cupcakes turned out fantastically. They're moist and delicious, and the frosting adds the perfect amount of sweetness. Linus approves (though he wasn't allowed to have one and was instead given some left over carrot).