We were invited out unexpectedly yesterday evening, and our host mentioned that they had made a bunny cake for Easter, but that it was not gluten- free. Never fear, I thought! So I whipped up a small batch of carrot cake cupcakes to complement their bunny cake. I used the Betty Crocker recipe as a guide and then made vegan and gluten-free substitutions:
Carrot Cake Cupcakes
1/2 cup sugar (leave this out if restricted)
1 cup applesauce
3 Tbsp flax + 9 Tbsp water
2 cups rice flour
2 tsp cinnamon
1 tsp baking soda
3 cups shredded carrots
Mix all together and bake in solar oven for about 45 minutes in lined muffin pan. I had to put a towel over mine, and some of the tops stuck to it, so I made a glaze from powdered sugar and a bit of almond milk to cover it up. They turned out fun and yummy! Next time I’ll try to curb the sugar more.
Rating: good and festive, even if not entirely pretty.