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Baking

Carrot Cupcakes with Dairy-Free Pineapple Cream Cheese Frosting

Recipe Notes

• Egg Substitute: Omit the eggs and white sugar, and add 1/4 cup of honey or agave nectar. Increase the baking soda to 1 teaspoon. This makes just 12 cupcakes.

• Flour Use: If gluten is not an issue for you, then omit the brown rice flour, tapioca starch, potato starch and xanthan gum, and instead use 1 1/2 cups of all-purpose flour.

• Coconut: While most allergists do not consider coconut a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.

Alisa Fleming is Allergic Living’s Senior Editor and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living. She is also founder and chief editor of the Godairyfree.org website. Recipe was first published in Allergic Living magazine.

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