Most carrot cakes are huge — way too much for small households. But there’s no reason you can’t enjoy carrot cake — one of America’s favorite flavors — in cupcake form. Yes, there are lots of ingredients, but that’s what makes carrot cake so yummy. By the way, this recipe makes six cupcakes — more than most recipes in the book — because otherwise you’d be measuring extremely small amounts of ingredients and that gets tedious. Freeze the extras or invite friends over for dessert.
Nutritional info: (Per serving with Cream Cheese Frosting): 340 calories; 3g protein; 12g total fat; 2g fiber; 56g carbohydrates; 37mg cholesterol; 181mg sodium
ON-DEMAND: Listen to Faith and Carol talk about this recipe, as well as others from Carol’s book.
Text excerpted from GLUTEN-FREE COOKING FOR TWO © 2017 by Carol Fenster. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Image © The Savory Palate.