But I was out for perfection so I tried again today. I added a little more flour and subbed baking powder and milk for the soda and buttermilk. Got pretty close!
So here is my altered recipe:
Carrot Cupcakes1 3/4 C sugar
3/4 C light cooking oil (I use safflower)
1 tsp almond extract (can use vanilla but almond is better)
3/4 C milk
2 C grated carrots
2 1/2 C chickpea flour
2 tsp cinnamon
2 1/2 tsp baking powder
1 tsp salt
1 tsp guar gum (I use it instead of xanthan gum, tummy doesn't like xanthan)
1 C sunflower nuts (if you can tolerate, you can use pecans or walnuts)
Blend sugar, oil, eggs, almond, and milk until smooth. Stir in carrots. Whisk or sift together chickpea flour, cinnamon, baking powder and salt. Mix into carrot mixture. Stir in sunflower nuts. Scoop into paper lined muffin tins, it makes 27 so I had to improvise with three of my ramekins. Bake at 350 degrees for about 30 minutes, until top springs back with gentle pressure. Cool and frost.
And now for the frosting, which I am very proud of. I can't do any commercially prepared powdered sugar because they either have cornstarch or tapioca starch, and I can't have either. Grandson says the frosting is "amazing!"
Granulated Sugar Frosting1 8 oz package cream cheese, softened
1 C granulated sugar
1/2 tsp almond extract
Cream sugar and cream cheese, beat in almond. Beat in enough milk to make a spreadable frosting, probably 2-3 tablespoons. Beat the heck out of it. Frost the cupcakes. Pour a cup of coffee and try not to eat more than a couple. Oh heck, eat what you want, how often do super-allergics get a safe delicious treat like this? Not often enough, that's what I say!
Next I'm going to try the knock-off Starbucks lemon cake in cupcakes, I can feel my jeans getting tight!
Remember to check your sources, read your labels and use safe for you ingredients.