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

Vickys Carrot Cake Cupcakes, GF DF EF SF NF. Great recipe for Vickys Carrot Cake Cupcakes, GF DF EF SF NF. Yummy spices warmed us up today since we're flooding over here! Carrot cake is one of my favourites!

Easter always poses problems for people with allergies to things like dairy and soya, every holiday does really. I hate for my kids to miss out on any treats. I made these for the twins to take to their school nursery. You can have Vickys Carrot Cake Cupcakes, GF DF EF SF NF using 21 ingredients and 10 steps. Here is how you achieve it.

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

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

Carrot cake is one of my favourites! Great recipe for Vickys Easter Carrot Cake Overnight Oats, GF DF EF SF NF. Overnight oats or Bircher Muesli as it's also known, is a handy breakfast idea if you don't have a lot of time in the morning. Prep the night before, put in the fridge and in the morning just grab it and eat!

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.

Vickys Monkey Bread, GF DF EF SF NF step by step. Mix the flour, starch, salt, sugar and xanthan gum in a bowl. Add the applesauce and coconut oil, warmed milk and yeast. Mix together to form a soft dough. Vickys Vegan French Toast, GF DF EF SF NF.