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

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Vickys Carrot Cake Cupcakes, GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It's easy, it's fast, it tastes yummy. Vickys Carrot Cake Cupcakes, GF DF EF SF NF is something which I've loved my entire life. They're fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook vickys carrot cake cupcakes, gf df ef sf nf using 21 ingredients and 10 steps. Here is how you can achieve that.

Ingredients needed to cook Vickys Carrot Cake Cupcakes, GF DF EF SF NF:

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

Instructions to serve Vickys Carrot Cake Cupcakes, GF DF EF SF NF:

  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

So that is going to wrap this up with this special food vickys carrot cake cupcakes, gf df ef sf nf recipe. Thanks so much for reading. I'm confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!