Vickys Carrot Cake Cupcakes, GF DF EF SF NF.
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Ingredients of Vickys Carrot Cake Cupcakes, GF DF EF SF NF
- Prepare 180 grams of gluten-free / plain flour (1 & 1/4 cups).
- You need 1/4 tsp of xanthan gum if using gluten-free flour.
- Prepare 1 tsp of baking soda / bicarbonate of soda.
- It’s 1/4 tsp of baking powder.
- It’s 3/4 tsp of ground cinnamon.
- You need 1/4 tsp of ground nutmeg.
- You need 150 grams of carrots, grated / shredded (1 medium-large carrot).
- Prepare 200 grams of soft brown sugar.
- Prepare 125 g of applesauce (1/2 cup).
- You need 60 ml of melted coconut oil (1/4 cup).
- You need 1 tsp of vanilla extract.
- You need 2 tbsp of ground flaxseed mixed with 6 tbsp water.
- Prepare 80 grams of sultanas, raisins, walnuts etc – optional.
- Prepare of Simple Glaze Icing.
- You need 115 grams of icing / powdered sugar.
- You need 1 tbsp of warm water.
- It’s of Cream-Cheese Frosting.
- Prepare 115 g of Violife brand cream cheese – GF SF Vegan brand.
- Prepare 50 g of gold foil-wrapped Stork margarine.
- Prepare 1 tsp of vanilla extract.
- You need 125 g of icing sugar / powdered sugar.
Vickys Carrot Cake Cupcakes, GF DF EF SF NF step by step
- 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