Steps to Prepare Speedy Vickys Carrot Cake Cupcakes, GF DF EF SF NF

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, vickys carrot cake cupcakes, gf df ef sf nf. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Vickys Carrot Cake Cupcakes, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Vickys Carrot Cake Cupcakes, GF DF EF SF NF is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook vickys carrot cake cupcakes, gf df ef sf nf using 21 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Vickys Carrot Cake Cupcakes, GF DF EF SF NF:

1. Get 180 grams gluten-free / plain flour (1 & 1/4 cups)
2. Get 1/4 tsp xanthan gum if using gluten-free flour
3. Take 1 tsp baking soda / bicarbonate of soda
4. Take 1/4 tsp baking powder
5. Get 3/4 tsp ground cinnamon
6. Make ready 1/4 tsp ground nutmeg
7. Get 150 grams carrots, grated / shredded (1 medium-large carrot)
8. Make ready 200 grams soft brown sugar
9. Make ready 125 g applesauce (1/2 cup)
10. Make ready 60 ml melted coconut oil (1/4 cup)
11. Get 1 tsp vanilla extract
12. Prepare 2 tbsp ground flaxseed mixed with 6 tbsp water
13. Make ready 80 grams sultanas, raisins, walnuts etc - optional
14. Get Simple Glaze Icing
15. Make ready 115 grams icing / powdered sugar
16. Prepare 1 tbsp warm water
17. Make ready Cream-Cheese Frosting
18. Take 115 g Violife brand cream cheese - GF SF Vegan brand
19. Get 50 g gold foil-wrapped Stork margarine
20. Take 1 tsp vanilla extract
21. Get 125 g icing sugar / powdered sugar

Instructions to make Vickys Carrot Cake Cupcakes, GF DF EF SF NF:

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

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