Hiya,
Today I'm going to be sharing with you my recipe for gluten free carrot cupcakes. For me carrot cake is one of those recipes that you can eat and enjoy but also feel healthy due to the vegetable content which is always great!
Whats great about this recipe is how easy it is to make as well as how little time it takes.
The recipe I will be sharing will be for 14 cupcakes but if you keep the quantities the same and place the mixture in 2 round sandwich tins (about 20cm wide) you will be able to make one large cake if you prefer.
Ingredients:
For the cake:
- 230g Self raising flour - gluten free
- 1 tsp Baking powder
- 1.5 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 tsp Ginger
- 1/2 tsp Mixed spice
- 180g Sugar
- 100g Walnut pieces (plus some extra for decoration)
- 3 Eggs
- 150ml Sunflower oil
- 500g Carrots, coarsely grated
For the decoration:
- 250g Icing sugar
- 1tbsp Water
(Of course you can decorate your cakes however you want but this is the way I chose to decorate)
Method:
- Preheat the oven to Gas 4, 350 F, 180 C
- Sift the flour, baking powder into a bowl and add the cinnamon, nutmeg, ginger, mixed spices, sugar and walnuts into a bowl and mix together.
- In a separate bowl add the eggs and oil and beat lightly together using a fork, pour this into the dry ingredients and add the carrot and mix together.
- Divide the mixture into your cake cases or greased and lined tins and bake for 25-30 minutes until golden brown.
- Leave the cakes to cool and mix the icing sugar and water together until at a smooth paste consistency.
- Drizzle over the cakes or cover in icing; and decorate with the remaining walnuts; you can decorate however you want and then enjoy!
I hope you have enjoyed reading and making this recipe, if you make it do tag me in pictures and follow me on Instagram @the.glutenfreediet
Much love
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