Guess what vegetable is in season? We just bought a 25 pound bag of them, and can’t make enough carrot juice. The bag is emptying surprisingly quickly. Fast enough that I have checked our skin to make sure it doesn’t turn orange. Yes, it can happen.
This recipe is gluten-free. The flour blend is 2 parts brown rice flour, 1 part teff flour, 1 part chickpea flour. The carrot jam decorative topping is originally a Persian recipe. So easy to make- just julienne some carrots and put them on the stove with 3 tablespoons of water, sugar (to taste), and some cardamom pods. Cook them until they are quite soft.
Recipe for Gluten-free Carrot Cupcakes:
- 3/4 cup brown sugar
- 1/3 cup melted butter
- zest of 1 lemon or half an orange
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup plus 2 tablespoons gluten-free flour blend (above)
- 1 1/2 cup shredded carrots
- 1/2 cup pecans, chopped
- 1/4 cup shredded coconut, unsweetened
Combine the wet ingredients, then add the dry ingredients spices first, then the flour and the last 3 ingredients. Bake at 350° for 25 minutes in a greased muffin tin. Makes 12 cupcakes.
I made a butter cream cheese frosting for the top, put it in the fridge for a good hour, then decorated the cupcakes with the carrot jam. You can decorate with extra coconut or pecans, too.
My grandmother used to make this cake for our birthdays. Because it is so rich with buttery, gluteny, betty-crockery goodness, it’s something to make only for very special occasions. I had been waiting impatiently for one such day, when finally a good friend of mine had a birthday. And coincidently, this friend happens to love chocolate, butter and sugar! I would like to share this family recipe with you, but with a warning: it is incredibly thick, making it easy to form the checkerboard shape. Make sure you have lots of people to share it with you.
Chocolate checkerboard cake
1 1/2 c. butter
1 1/2 c. sugar
1 tsp vanilla
2 1/2 c. all purpose or cake flour
1 c. milk
1/2 tsp. salt
4 tsp. baking powder
Grease and flour the bottom of each cake tin. Beat together sugar, butter, eggs and vanilla until fluffy. Sift flour and measure. Add baking powder and salt to flour and mix. Add 1/4 of flour to mix and beat. Add 1/3 of milk to mix and beat. Repeat until all milk and flour are added to the mixture.
Divide batter in half and 1 1/2 squares of chocolate to half of the cake mix.
pour the batters like a target....I don't know how my grandmother made it look so even
Divide in round pans by creating three circles with each tin as follows- first pan: chocolate, vanilla, chocolate, second pan: vanilla, chocolate, vanilla. Bake about 20 minutes at 35o°. Cool before removing from cake tin. For icing, I used a basic chocolate and butter recipe and added orange zest.
Filed under food, Recipes