How to Cook The Best Vickys Carrot Cake Cupcakes, GF DF EF SF NF

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Vickys Carrot Cake Cupcakes, GF DF EF SF NF.

Vickys Carrot Cake Cupcakes, GF DF EF SF NF You can cook Vickys Carrot Cake Cupcakes, GF DF EF SF NF using 21 ingredients and 10 steps. Here is how you make that.

Ingredients of Vickys Carrot Cake Cupcakes, GF DF EF SF NF

  1. Prepare of gluten-free / plain flour (1 & 1/4 cups).
  2. Prepare of xanthan gum if using gluten-free flour.
  3. Prepare of baking soda / bicarbonate of soda.
  4. You need of baking powder.
  5. You need of ground cinnamon.
  6. Prepare of ground nutmeg.
  7. It’s of carrots, grated / shredded (1 medium-large carrot).
  8. Prepare of soft brown sugar.
  9. It’s of applesauce (1/2 cup).
  10. It’s of melted coconut oil (1/4 cup).
  11. You need of vanilla extract.
  12. Prepare of ground flaxseed mixed with 6 tbsp water.
  13. It’s of sultanas, raisins, walnuts etc – optional.
  14. You need of Simple Glaze Icing.
  15. It’s of icing / powdered sugar.
  16. Prepare of warm water.
  17. You need of Cream-Cheese Frosting.
  18. You need of Violife brand cream cheese – GF SF Vegan brand.
  19. It’s of gold foil-wrapped Stork margarine.
  20. You need of vanilla extract.
  21. It’s of icing sugar / powdered sugar.

Vickys Carrot Cake Cupcakes, GF DF EF SF NF step by step

  1. Let the flax mixture stand for 10 minutes while you prepare the other ingredients.
  2. Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper cases.
  3. Mix together the flour, baking powder, baking soda, cinnamon, nutmeg and xanthan gum if using.
  4. Add the grated carrots to another bowl with the sugar, applesauce, oil and vanilla. Stir together, add the flax mix and stir again.
  5. 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.
  6. Fold in the sultanas / nuts if using then divide the batter evenly between the cupcake cases.
  7. Bake for 20 – 22 minutes until golden, firm to the touch and risen. A skewer test will work to test the middle is cooked.
  8. 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.
  9. 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.
  10. Spoon into a piping bag and swirl on.

recipe by Vicky@Jacks Free-From Cookbook @cookpad