Gluten-Free Carrot Cake Cupcakes
With Cinnamon Cream Cheese Frosting
Gluten free and just like the real deal! Your friends
won’t even realise these absolutely delicious treats are gluten-free.
Total time required: 1 – 1 ½ hours
Ingredients:
¾ cup extra virgin olive oil
2 large eggs
1 tsp vanilla extract
½ cup sultanas
½ cup slivered/flaked almonds
1 ½ cups grated carrot
1 ½ tsp baking powder
¾ cup sugar
1 cup gluten free self-raising flour (sifted)
¾ tsp ground cinnamon
¼ tsp ground nutmeg
Optional White Chocolate Buttercream Frosting:
2 tbsp
cream cheese (the spreadable kind, not the cooking kind)
½ tsp
vanilla extract
3 tsp
margarine
¾ - 1 cup
pure icing sugar
¼ tsp
ground cinnamon, extra to garnish
A small
handful of flaked almonds to garnish
Cooking Instructions:
1) Preheat oven at 150°C (non-fan force). Prepare one cupcake tin with patties/liners and set aside.
2) In a medium size bowl beat oil,
vanilla extract and sugar with an electric beater until well combined.
3) Add the eggs and beat until light
and creamy in appearance.
4) Place the sultanas, almonds and
grated carrot in the bowl and stir through the liquid mix.
5) Add the gluten free self-raising
flour, baking powder, cinnamon and nutmeg and stir until well combined.
6) Spoon the mix into the cupcake tins,
leaving about ½ to 1 cm unfilled at top. Place in the oven and bake for 20-30
minutes or until they are a deep golden on top and a skewer inserted into the
center of the cupcakes comes out clean.
7) Remove from oven and place
individual cupcakes on a wire rack to cool.
Cinnamon Cream Cheese Frosting:
1) In a small bowl place spreadable
cream cheese, margarine, vanilla extract and cinnamon then beat with an
electric beater until combined,
2) Add the pure icing sugar and beat
until well combined.
3) Using a knife, spread generously
over the cupcakes.
4) Garnish with extra cinnamon and almond
flakes.
5) Enjoy!
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