Gluten Free Carrot Cake Cupcakes
Servings: 12 cupcakes
Ingredients
For the cupcakes
- 125 ml sunflower oil
- 2 large eggs
- 115 g light muscovado sugar
- 100 g carrots coarsely grated
- 150 g gluten free plain white flour I used Dove's Farm Freee
- 1.5 tsp baking powder
- 1/2 tsp allspice
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 45 g walnuts chopped or ground into chunks in a pestle and mortar
For the frosting
- 150 g unsalted butter room temperature
- 300 g icing sugar
- 1 tsp vanilla extract
- 75 g full fat cream cheese
For topping (optional)
- Handful walnuts crushed or very finely chopped
- Carrot decorations
Instructions
- Preheat the oven to 180'C/ Fan 160'C/ Gas Mark 4 and place cupcake cases in a 12-hole cupcake tin.
- Add the sugar, eggs and oil into a large mixing bowl and mix using an electric whisk until combined, and the mixture has thickened slightly.
- Fold in the grated carrot gently using a spatula. The add the flour, baking powder, spices and walnuts to the mix and stir well until combined.
- Spoon the batter evenly between the cake cases. Cook for around 20 minutes until the cakes are nicely risen and a golden-brown colour. Remove and cool on wire racks.
- Meanwhile, make the frosting. Add the butter, icing sugar and vanilla extract into a large bowl and mix with an electric whisk until blended and smooth. Add the cream cheese and blend again until combined.
- Decorate the cakes with the frosting however you choose, either piping it on or smoothing it on with a small palette knife. Decorate with extra crushed walnuts and carrot decorations, if you like.
Video
Notes
- I always recommend using full-fat cream cheese. The best is Philadelphia - I find some of the own brand supermarket ones can be quite runny. Drain any excess liquid off before adding to the frosting.
- For a non-dairy-free option, use full fat cream cheese and unsalted butter for the cream cheese frosting.
- Switch the walnuts for pecans or pistachios if you prefer.
Nutrition
Serving: 1Servings | Calories: 382kcal | Carbohydrates: 31g | Protein: 7g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Cholesterol: 68mg | Sodium: 139mg | Fiber: 1g | Sugar: 19g
