My sweet little Julia and her Carrot Cake Cupcake….er, um, muffin!….this morning for breakfast.
Yesterday, Hannah and I decided to tackle a recipe a my new baking book, “Babycakes.” (I mentioned it in a previous post.) Everything in this book is vegan, sugar-free, and gluten-free….how much better could it get!! Hannah picked out the carrot cake cupcakes to bake first.
In case you are interested in the recipe product breakdown:
The flour we used for this recipe was Bob’s Red Mill All Purpose Gluten-free Flour. It is a nice mixture of potatoes, sorghum, tapioca, garbanzo, and fava beans.
For the sweetener, the recipe called for agave nectar.
The frosting is made from coconut oil, rice milk, rice powder, and agave nectar.
Put all together, and it produced one awesome little cupcake! Can’t wait to try more from this book!!