Gluten Free Vegan Carrot Cupcakes with Vanilla buttercream

And its Kosher too!!! I modified the recipie!! here it is.. Ingredients: 1 ½ cups Brown rice flour ½ c bean flour ½ cup potato starch flour or use 2 1/2 cups of Rob Mills Gluten free all purpose mix!! 1 tsp xanthan gum 2 tsp baking soda 2 tsp cinnamon 1 tsp fresh grated ginger ½ tsp kosher salt Egg replacer to equal 4 eggs — Usually 1 ½ tsp per egg added to 2 t. warm water 2 cups organic sugar 1 cup coconut oil — You can use Vegan mayonnaise but the coconut oil it much better! 2 cups applesauce 2 cups grated carrots 1 cup finely chopped walnuts or pecans nuts Directions: Combine dry ingredients in bowl and stir to “sift”. Beat together at medium speed the sugar, coconut oil, applesauce and egg replacer. Gradually beat in the dry ingredients. Then, mix in the carrots and nuts. Fill the cupcake papers ¾ of the way full. Bake in a preheated 350° oven for about 20-25 minutes. The cake should spring back when touched. Cool completely and frost with “cream cheese” frosting or make your own, i used 1 package of Pamila’s Vegan Vanilla frosting mix and added according to package directions Grand Manier and Kahlluah to the mix enough to make a frosting to put in pipping bag…enjoy these are rich and moist!!
Gluten Free Handbook