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Home Dish Vickys Carrot Cake Cupcakes, GF DF EF SF NF

Vickys Carrot Cake Cupcakes, GF DF EF SF NF

Name: How to cook Vickys Carrot Cake Cupcakes, GF DF EF SF NF - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

Vickys Carrot Cake Cupcakes, GF DF EF SF NF

Yummy spices warmed us up today since we're flooding over here! Carrot cake is one of my favourites! Either frosting is delicious. My other kids prefer a plain icing sugar glaze where Jack and I enjoy the tang of a cream cheese frosting more

Ingredient

Food ration :

12 servings

Cooking time :

45 mins

180 grams

gluten-free / plain flour (1 & 1/4 cups)

1/4 tsp

xanthan gum if using gluten-free flour

1 tsp

baking soda / bicarbonate of soda

1/4 tsp

baking powder

3/4 tsp

ground cinnamon

1/4 tsp

ground nutmeg

150 grams

carrots, grated / shredded (1 medium-large carrot)

200 grams

soft brown sugar

125 g

applesauce (1/2 cup)

60 ml

melted coconut oil (1/4 cup)

1 tsp

vanilla extract

2 tbsp

ground flaxseed mixed with 6 tbsp water

80 grams

sultanas, raisins, walnuts etc - optional

115 grams

icing / powdered sugar

1 tbsp

warm water

115 g

Violife brand cream cheese - GF SF Vegan brand

50 g

gold foil-wrapped Stork margarine

125 g

icing sugar / powdered sugar

Cooking instructions

* Step 1

Let the flax mixture stand for 10 minutes while you prepare the other ingredients

* Step 2

Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper cases

* Step 3

Mix together the flour, baking powder, baking soda, cinnamon, nutmeg and xanthan gum if using

* Step 4

Add the grated carrots to another bowl with the sugar, applesauce, oil and vanilla. Stir together, add the flax mix and stir again

* Step 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

* Step 6

Fold in the sultanas / nuts if using then divide the batter evenly between the cupcake cases

* Step 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

* Step 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

* Step 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