Recently I was asked to enter the True Sweets Surf Sweets Spring Jelly Bean Mix baking contest! I was thrilled and excited to share my newest creation of Healthy Vegan, Top 8 Free, Gluten-Free muffins. My recipe is featured on their web site in the .pdf of all the entrants. Here is the healthy carrot muffin recipe which can also be made into a cake.

Healthy Carrot Muffins by Brooklyn Allergy MomHealthy Carrot Muffins

(gluten-free, vegan and free of the top 8 allergens)

©2012 by Heidi Bayer aka Bklynallergymom

1/2 C Corn Starch

1 C Sweet Rice Flour

1 C White Rice Flour

1 1/2 Cups Maseca Flour

1 1/2 C Brown Rice Flour

1 1/2 tsp Xanthan Gum

2 TBSP Baking Powder

2 tsp Salt

1 1/2 tsp Cinnamon

1 1/2 tsp Baking Soda

1 Cup Vegan Shortening

1 Cup Applesauce

1 Cup Agave Nectar (light)

1/4 tsp orange flavor

1 Cup Orange Carrot Naked Juice (or carrot juice)

1/2 Cup Orange Juice

1/4 Cup Rice Milk (or water)

6 Sm Organic Carrots Shredded (2 Cups)

Preheat the oven to 325 if you’re using convection (which I do). Or 350 if you’re using regular oven.

In a large bowl mix the flours together with a large wisk. Add the xanthan gum, baking powder, salt, cinnamon and baking soda and continue to mix well. In another glass bowl, with a hand mixer or electric mixer, mix the shortening on low for 2 minutes, then, after it is light and fluffy, add the agave nectar, applesauce, then the orange flavor. In a large measuring cup combine the orange juice and carrot juice. Measure the rice milk and set aside.

Working in batches, combine the 1/2 the shortening with the flour, add one third of the carrot/orange juice and mix well by hand. Add 1/2 of the rice milk and carrots and continue to add the rest of the shortening and liquid. Continue mixing in batches until the batter resembles play dough. Spoon into already prepared muffin pans and bake for 18 – 22 minutes or until the dough bounces back after being touched lightly.

Will make 12 large muffins and 12 small mini-muffins

Let cool for five minutes, then turn out onto wire racks for complete cooling. Make sure the cup cakes have cooled completely before frosting with Orange Glaze and/or Vegan Frosting. Decorate with Surf Sweets Spring Mix Organic Jelly Beans.


1/2 Cup Vegan Shortening

1/2 Cup Agave Nectar (light)

1 tsp Gluten Free Vanilla

Dash Salt

Mix well until combined

Decorate with Surf Sweets Spring Mix Jelly Beans


1/2 Cup Agave Nectar (light)

1 1/2 TBSP Corn Starch

1 Cup Orange Juice

1 TBSP Vegan Shortening

Mix on stovetop with a wisk, stirring constantly on medium until thickened, about 5 – 8 minutes. Add Shortening after taking off the heat source. Drizzle over cakes.

Decorate with Surf Sweets Spring Mix Jelly Beans.

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