CARROT CUPCAKES RECIPE (GLUTEN FREE & NUT FREE)

So, for Easter, I always like to bake and give homemade treats as presents.  This year, I thought... Easter = Easter Bunny, Easter Bunny = Carrots, Carrots = Carrot Cake, Carrot Cake = Carrot Cupcakes, Carrot Cupcakes = Perfect Easter Gifts!

Because these cupcakes were for work colleagues, I needed to cater for some special dietary requirements.  One workmate has a gluten intolerance, while another is allergic to nuts.  The great thing about this recipe is that you can’t even tell it is gluten free.  If you like Christmas pudding, then you will like these.  I find these carrot cupcakes have a slightly similar taste to the good old Christmas pudding.  I hope you enjoy my gluten and nut free carrot cupcake recipe.

Makes 24 cupcakes

Cake:

2 cups gluten free all-purpose plain flour

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

½ tablespoon ground cinnamon

1 cup vegetable oil

1 1/3 cup soft brown sugar

3 eggs

2 ½ cups peeled & grated carrot, firmly packed

1 ½ cups mixed dried fruit

Zest of 1 orange

Zest of 1 lemon

Preheat oven to 180 Degrees Celsius.  Line 2 x 12 cupcake tray with patty pans.
Sift together flour, baking powder, bi-carb of soda and cinnamon.

In a large mixing bowl, beat oil, brown sugar and eggs together using an electric mixer for about 5 minutes, until thick and creamy.

Add grated carrot, dried fruit, orange and lemon zests. Combine ingredients gently using a low speed or mix by hand.

  

Add the dry ingredients and beat again on a low setting or by hand until combined.

Divide batter into patty pans, do not over fill.  You want them about ¾ full. 

Bake for about 20 minutes or until a skewer comes out cleanly, when inserted into the cake.  Leave cakes to cool completely on a wire rack before icing.

Icing & Decoration:

80 g softened unsalted butter

250 g softened cream cheese (I used Light Philadelphia in a block)

1 tsp vanilla extract

3 ¾ cups soft icing mixture, sifted

Cashous to decorate

Cream the butter for 2 minutes.  Add the cream cheese, vanilla extract and about ½ of the icing mixture. 

Start slow and build up to a high setting for 3 minutes all up or until icing is light and fluffy.  (Note: You don’t want to wear the icing mixture!  If you start your mixer at a too high a setting at the start, icing mixture will fly everywhere.)  Gradually add the rest of the sifted icing mixture and beat again building from low to high speed until icing is light and fluffy again.

Ice each cupcake using a butter knife and finish each one with a sprinkle of various sized cashous.

Tip: ‘Dirty ice’ each cupcake first by filling up all the cracks of the cupcake.  Then add more icing on top of the cupcake to create a fuller and smoother swirl pattern.