See Process Cook Tasty Treats Vickys Carrot Cake Cupcakes, GF DF EF SF NF Recipe

Vickys Carrot Cake Cupcakes, GF DF EF SF NF. Great recipe for Vickys Sticky Ginger Cake (like the McVities Jamaican Ginger Cake). A fond childhood memory is going to my grannies house after school and getting a slice of ginger cake, thickly spread with butter to eat as I went on my way home. I love this bake and it's just as delicious served with.

This cake is allergy friendly. enjoy. These carrot cake cupcakes are loaded with flavor and texture, you would never know they are gluten and dairy free. These carrot cake cupcakes are incredibly soft, light, super moist, and jam-packed with freshly grated carrots. You can cook Vickys Carrot Cake Cupcakes, GF DF EF SF NF using 21 ingredients and 10 steps. Here is how you cook it.

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

1. Prepare 180 grams of gluten-free / plain flour (1 & 1/4 cups).
2. It's 1/4 tsp of xanthan gum if using gluten-free flour.
3. You need 1 tsp of baking soda / bicarbonate of soda.
4. You need 1/4 tsp of baking powder.
5. You need 3/4 tsp of ground cinnamon.
6. Prepare 1/4 tsp of ground nutmeg.
7. Prepare 150 grams of carrots, grated / shredded (1 medium-large carrot).
8. Prepare 200 grams of soft brown sugar.
9. You need 125 g of applesauce (1/2 cup).
10. You need 60 ml of melted coconut oil (1/4 cup).
11. It's 1 tsp of vanilla extract.
12. You need 2 tbsp of ground flaxseed mixed with 6 tbsp water.
13. You need 80 grams of sultanas, raisins, walnuts etc - optional.
14. You need of Simple Glaze Icing.
15. You need 115 grams of icing / powdered sugar.
16. Prepare 1 tbsp of warm water.
17. It's of Cream-Cheese Frosting.
18. You need 115 g of Violife brand cream cheese - GF SF Vegan brand.
19. Prepare 50 g of gold foil-wrapped Stork margarine.
20. You need 1 tsp of vanilla extract.
21. Prepare 125 g of icing sugar / powdered sugar.

I topped these off with a homemade cream cheese frosting, but you could easily use a vanilla buttercream frosting too. I've also included everything you need to know for prepping these cupcakes. Gluten free carrot cake baked into cupcakes, loaded with fresh carrots and topped with cinnamon cream cheese frosting. This batter makes cake or cupcakes that are light and fluffy, moist and tender, and never ever oily.

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.

Cakes made with oil instead of butter can be very moist but can also. Carrot cake cupcakes have never been easier! This recipe uses almond flour, which means the results are deliciously gluten-free. Review Body: The recipe is a disgrace to the reputation of Food and Wine recipes. I have made GF recipes from your library of entrees and baked goods for years.