Carrot Cake Cupcakes (Gluten free & dairy free)

My Carrot Cake cupcakes combine a delicious carrot cake flavoured sponge filled with raisins, walnuts and tasty spices of cinnamon and ginger topped with a dairy free buttercream. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!

Frequently Asked Questions

Which butter do you use for the the buttercream?

I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for a dairy free buttercream as soft spreads can sometimes cause the mixture to curdle.

Why do you use vegetable oil instead of butter in the cake mix?

In this particular recipe, using vegetable oil instead of butter helps the cakes to last longer and provides a lovely moist texture. If you don’t have vegetable oil you could also use sunflower oil.

How long will this cake last?

It will last in an airtight container for around 5 days.

Which gluten free flour do you use for the cake? 

For this recipe, and the majority of my bakes, I use the FREEE Gluten Free Plain Flour  which works really well in gluten free baking.

Where do you get the carrot toppings?

I picked up the carrot iced toppings from Sainsburys.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice