Recipe: Delicious Vickys Carrot Cake Cupcakes, GF DF EF SF NF

Vickys Carrot Cake Cupcakes, GF DF EF SF NF. Carrot cake is one of my favourites! My other kids prefer a plain icing sugar glaze where Jack and I enjoy the tang of a cream cheese. Yummy spices warmed us up today since we're flooding over here!

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

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

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

Soft, fluffy, and moist carrot cake cupcakes! Made completely from scratch with real grated carrots and the option to add nuts or raisins, these cupcakes are always a hit! Make sure to top them off with the absolute best cream cheese frosting. Gluten free carrot cake baked into cupcakes, loaded with fresh carrots and topped with cinnamon cream cheese frosting.

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.

This batter makes cake or cupcakes that are light and fluffy, moist and tender, and never ever oily. Cakes made with oil instead of butter can be very moist but can also. These spiced carrot cake cupcakes are perfectly moist. The cream cheese frosting and crunchy chopped pecans is the perfect finishing touch! Okay, I know we've still got a ways but it's been starting to warm up, and did you know Easter.