Jana’s Spiced Carrot Beet Cupcakes!

Hi All!!

a month ago, Jana made a batch of AMAZING cupcakes for a weekly dinner we do in SF. We decided to highlight the virtuous Carrot!

Ah the wonders of the carrot… so beautiful in its purples and reds and yellows, so completely useful with its greens that make wonderful pestos and vinaigrettes, so healthy with its vitamin A and beta-carotene, and so cool to see the photos of the ones that look like they are hugging eachother or entwined…

So Jana created a wonderous GLUTEN FREE recipe variation on the classic carrot-beet cake. This recipe makes 36 of these lovelies! Without further delay…. :)


Spiced Carrot Beet Cupcakes

6c carrot and beet pulp (after juicing)
3.5c brown rice flour
1c tapioca flour
4.5 tsp baking powder
1.5 tsp baking soda
2 tsp salt
2.5 tsp xantham gum
2.5 c raw cane sugar or sucanat
3 tsp cinnamon, ground
2 tsp ginger, ground
1 tsp cardamom, ground
1.5c coconut oil, melted
1/4c carrot juice
1.5 tblspn vanilla extract
1 cup dried cranberries

Preheat over to 350. Juice carrots and beets. Keep pulp and juice separate. Mix dry ingredients in one bowl with carrot beet pulp. If you dont have a juicer, grate your carrots and beets as fine as you can get them. Substitute apple juice for the carrot juice. In a separate bowl whisk together oil, vanilla, and carrot juice. Fold liquids into dry. The mixture should be moist but not runny. Line your muffin tins with your favorite liners and fill to the top. It is ok if they are a little rounded. Place in the oven for 15 minutes. Rotate. Bake for 15 minutes more. Cool on a rack. Enjoy!!!


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