Steps to Prepare Award-winning Vickys Carrot Cake Cupcakes, GF DF EF SF NF
Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Easiest Way to Prepare Favorite Vickys Carrot Cake Cupcakes, GF DF EF SF NF. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Vickys Carrot Cake Cupcakes, GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Carrot Cake Cupcakes, GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vickys Carrot Cake Cupcakes, GF DF EF SF NF is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Vickys Carrot Cake Cupcakes, GF DF EF SF NF estimated approx 45 mins.
To get started with this recipe, we have to first prepare a few ingredients. You can have Vickys Carrot Cake Cupcakes, GF DF EF SF NF using 21 ingredients and 10 steps. Here is how you cook that.
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
Ingredients and spices that need to be Make ready to make Vickys Carrot Cake Cupcakes, GF DF EF SF NF:
- 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
- Simple Glaze Icing
- 115 grams icing / powdered sugar
- 1 tbsp warm water
- Cream-Cheese Frosting
- 115 g Violife brand cream cheese - GF SF Vegan brand
- 50 g gold foil-wrapped Stork margarine
- 1 tsp vanilla extract
- 125 g icing sugar / powdered sugar
Instructions to make Vickys Carrot Cake Cupcakes, GF DF EF SF NF
- Let the flax mixture stand for 10 minutes while you prepare the other ingredients
- Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper cases
- Mix together the flour, baking powder, baking soda, cinnamon, nutmeg and xanthan gum if using
- Add the grated carrots to another bowl with the sugar, applesauce, oil and vanilla. Stir together, add the flax mix and stir again
- 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
- Fold in the sultanas / nuts if using then divide the batter evenly between the cupcake cases
- Bake for 20 - 22 minutes until golden, firm to the touch and risen. A skewer test will work to test the middle is cooked
- 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
- 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
- Spoon into a piping bag and swirl on
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