I saw my first urban rabbit munching on a fresh dandelion today, a sure sign of spring! In an attempt not to do everything myself, this is my first spring in 11 years that I’m not planting a vegetable garden, sniff. I’ve outsourced that work to a local CSA, which should be a fun adventure anyway! Somehow, I just can’t let the garden and my rainbow carrots go…so here’s a little garden swan song from my kitchen.
The dairy-free cream cheese frosting was a nice surprise. After sampling the Tofutti cream cheese straight, I was very doubtful the frosting would be palatable. Sugar does wonders, and the frosting is pretty close to the real thing.
The carrots are shaped Starburst candies with some chocolate cookie crumb dirt (or you could use some crushed Oreos). A few seconds in the microwave makes the Starburst easier to shape. Happy Spring!
Egg-Free and Dairy-Free Carrot Cupcakesor Morning Glory Muffins if you’re not in a Frosting Mood!2 cups grated carrots
1 apple, cored and grated
1 cup crushed pineapple, drained
1/2 cup golden raisins (or regular)
1/2 cup shredded sweetened coconut
1 1/4 cups brown sugar
1 cup oil
2 egg replacers, I use Ener-G (or 1/4 cup orange juice works fine too!)
2 1/4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt1.) Preheat the oven to 350.
2.) Dump the top set of wet ingredients into a medium bowl and mix well.
3.) Measure the flour, soda, cinnamon and salt into a large mixing bowl and whisk together.
4.) Dump the wet ingredients into the dry ingredients and mix together carefully, until just blended.
5.) Scoop the batter into paper-lined muffin tins, about 3/4 full.
6.) Bake for 20-25 minutes or until set on top and they start to smell good.
7.) Remove from muffin pan and cool on a rack before frosting.
8.) Makes about 18.Dairy-Free Cream Cheese Frosting
1/2 tub Tofutti cream cheese (4 ounces, or 1/4 cup), softened
1/2 stick dairy-free margarine, softened( I use Fleischmann’s Unsalted Margarine)
1 t. vanilla extract
2-2 1/2 cups powdered sugar1.) Cream the Tofutti and margarine together with a hand mixer.
2.) Add the vanilla and enough powdered sugar to make the frosting as thick as you want.
3.) This makes enough to frost generously with a knife, if you’re planning to pipe on piles of frosting, you might need to make a bit more frosting.Note: These cupcakes will freeze and thaw at room temp or in the fridge beautifully, frosting and all.
These look divine! Your carrots are amazing. I may try to make the cupcakes gluten/soy free as well. I'll let you know how they turn out.
Your cupcakes looks so good, wishing I could reach in and have one
Love the carrots!
A while back when I was venting about snake oil for food allergies, you left a comment about "muscle testing." This chiropractor needs to go to jail:
http://www.independent.ie/national-news/courts/man-died-an-hour-after-being-treated-for-peanut-allergy-1719832.html
yum! I am so glad that I happened upon your blog it is such a challenge to bake without eggs and dairy!
I am looking forward to trying this and some of your other recipes! Those thin mints are calling my name something fierce!
What beautiful cupcakes! I love the carrots on top!
Great looking cupcakes. I want to try these this weekend. Your daughter didn't have any reaction to the coconut? Thanks.
No coconut problems here, our allergist says that coconut is not related to nuts and that coconut allergies are relatively rare. Coconut oil is in soy formula, which she tolerated fine…so I didn't worry about trying regular coconut. She doesn't like the stringy-chewy texture very much, so I chop it up more finely with a food processor when baking.
After a few trials and (delicious) errors, I have converted this to a gluten/soy free muffin recipe. No frosting on my muffins, but they are super delicious without it. Thanks for the inspiration — I LOVE these muffins!
Gluten/soy-free recipe here: Eagle Loft Kitchen
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