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Carrot Cake Cupcakes

Prep Time15 minutes
Cook Time22 minutes
Servings: 12 cupcakes

Ingredients

For the cupcakes

  • 225 g gluten free plain flour
  • 1/4 teaspoon xanthan gum (Omit if your flour blend already contains this)
  • 1.5 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground mixed spice
  • 225 g light brown sugar
  • 50 g raisins
  • 50 g walnuts (crushed)
  • 150 g grated carrot
  • 3 medium eggs
  • 175 ml vegetable oil
  • 1 teaspoon vanilla extract

For the buttercream

  • 200 g dairy free butter block
  • 400 g icing sugar
  • 1 teaspoon vanilla extract
  • Splash of dairy free milk
  • Decorations

Instructions

For the cupcakes

  • Preheat your oven to 180°C and place 12-16 cupcake cases into a cupcake tin.
  • In a large bowl, mix plain flour, xanthan gum, baking powder, bicarbonate of soda, salt, cinnamon, ginger and mixed spice. Add light brown sugar, raisins, walnuts, and carrot and mix until combined.
  • In a medium bowl, whisk eggs, vegetable oil, and vanilla extract, then add the wet ingredients to the dry mixture. Stir until fully combined.
  • Spoon the mixture into the cupcake cases to nearly full and bake for around 22-25 minutes or until a skewer inserted in the centre comes out clean. Let cool for 1 hour.

Make buttercream

  • In a medium bowl, beat the butter with an electric mixer on a medium speed until soft. Gradually add icing sugar, continuing to beat for up to 5 minutes until combined and creamy. Add vanilla and dairy free milk and whisk again.
  • Pipe the buttercream on top of the cupcakes and decorate as you please. Store in an airtight container for up to 5 days.