Vickys Carrot Cake Cupcakes, GF DF EF SF NF.
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Ingredients of Vickys Carrot Cake Cupcakes, GF DF EF SF NF
- It’s of gluten-free / plain flour (1 & 1/4 cups).
- Prepare of xanthan gum if using gluten-free flour.
- It’s of baking soda / bicarbonate of soda.
- Prepare of baking powder.
- It’s of ground cinnamon.
- You need of ground nutmeg.
- It’s of carrots, grated / shredded (1 medium-large carrot).
- It’s of soft brown sugar.
- Prepare of applesauce (1/2 cup).
- You need of melted coconut oil (1/4 cup).
- It’s of vanilla extract.
- It’s of ground flaxseed mixed with 6 tbsp water.
- Prepare of sultanas, raisins, walnuts etc – optional.
- It’s of Simple Glaze Icing.
- It’s of icing / powdered sugar.
- Prepare of warm water.
- You need of Cream-Cheese Frosting.
- You need of Violife brand cream cheese – GF SF Vegan brand.
- You need of gold foil-wrapped Stork margarine.
- It’s of vanilla extract.
- You need of icing sugar / powdered sugar.
Vickys Carrot Cake Cupcakes, GF DF EF SF NF instructions
- Let the flax mixture stand for 10 minutes while you prepare the other ingredients.
- Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper cases.
- Mix together the flour, baking powder, baking soda, cinnamon, nutmeg and xanthan gum if using.
- Add the grated carrots to another bowl with the sugar, applesauce, oil and vanilla. Stir together, add the flax mix and stir again.
- Mix the dry and wet ingredients together until just combined. The batter should be thick like a banana bread but gluten-free flour will need an extra tablespoon or 2 of water.
- Fold in the sultanas / nuts if using then divide the batter evenly between the cupcake cases.
- Bake for 20 – 22 minutes until golden, firm to the touch and risen. A skewer test will work to test the middle is cooked.
- Let cool on a wire rack then glaze with a simple mixture of the powdered sugar mixed with the warm water, then sprinkle a pinch of cinnamon on top of each.
- To make the more decadent cream cheese frosting, whisk the cream cheese and margarine together in a stand mixture to loosen, then add in the vanilla and sugar and whip until fluffy.
- Spoon into a piping bag and swirl on.
recipe by Vicky@Jacks Free-From Cookbook @cookpad