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Gluten Free Carrot Cake Cupcakes

Posted in Gluten Free, Homemaking, and Photography

Gluten Free Carrot Cake Cupcakes

Project 365 – #078

On Sunday afternoon, we’re heading over to a birthday party.  Since I prefer Munchkin doesn’t have to do without a tasty cupcake when the other kiddos are eating their birthday cake/cupcakes, I made some gluten free cupcakes to take with us.

We had picked up a Simply Organic Gluten Free Carrot Cake mix at some point the last few months, and it’s been sitting in the pantry waiting to be used.  I thought this would be a great time to make Munchkin’s favorite type of cake.

Last time I used the mix, I found that the cake turned out a little dense, so I made some tweaks to the recipe on the box.  Instead of water, I used some Sierra Mist.  I also separated the egg yokes from the egg whites.  Beating the eggs whites until they formed stiff peaks and folding them into the cake batter made for a lighter cake.

What’s carrot cake without a delicious cream cheese frosting?  I threw together a butter cream/cream cheese frosting to put on the cooled cupcakes.  For garnish, I grated a few more baby carrots and chopped up some walnuts.  The end result looked good, but more importantly, they tasted delicious.  (We had to try them out before the party, right?) **grin**

3 Comments

  1. They do look delicious!! I like reading about your tweaks–I tried an organic mix recently and they were a bit dry–I never thought to adapt…great ideas. I hope Munchkin enjoyed!
    Heather recently posted..The Easy Organic Living GiveawayMy Profile

    March 20, 2011
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