I’ve been fancying making gluten free carrot cake cupcakes for ages and have been on the hunt for a carrot cake recipe that I could adapt to rustle some up! Fortunately, after a bit of searching I spotted this recipe by Mary Cadogan on the BBC Good Food website which turned out to be perfect!
I’m so chuffed with how these gluten free carrot cake cupcakes turned out. If you shut your eyes, and imagine how a carrot cake should taste, I think these cupcakes, with their fresh, yummy cream cheese frosting and cute sugar carrots pretty much nail it!!
For this recipe I used Juvela gluten free white mix. If you aren’t able to get hold of a pack of Juvela mix other gluten free self-raising flours will work well too, but you may just find that the cupcakes will crumble a little. However, they will still taste Amazing!
Ingredients (Makes 12)
175g light brown muscovado sugar
175ml vegetable or sunflower oil
3 large eggs
140g grated carrot
100g raisins or sultanas (optional)
Grated zest of 1 large orange
175g Juvela gluten free mix or gluten free SR flour
1 teaspoon of *bicarbonate of soda
1 teaspoon of *cinnamon
½ teaspoon of *nutmeg
For the cream cheese frosting enough to decorate 12 cupcakes – You will only need half this quantity if you would prefer to spread the frosting on the top of each cupcake.
200g slightly salted butter (Lurpak full fat spreadable!!)
200g Philadelphia cream cheese
400g icing sugar – sifted
Preheat oven to 180C/350F/Gas 4/Fan 160C
Line a muffin tray with muffin cases.
Weigh up all the ingredients and grate the carrots and orange zest.
In a large bowl, mix together the muscovado sugar, oil, eggs and orange zest – I found I got a few lumps of sugar I couldn’t get rid of, so did get my electric hand mixer in there at this point to break them up!
Stir in the grated carrot and sultanas.
Finally add the gluten free mix/flour, bicarb, cinnamon and nutmeg and give the mixture a really good stir.
I have this really handy jug/bowl which is perfect to pour cake mixture into the cases. If you don’t have anything like this, just use a couple of desert spoons to divide the mixture up evenly between the cases.
Pop the cupcakes in the oven and bake for about 22 mins. Check they are done by gently pressing the top – they should feel firm but springy!
Once baked, remove from the oven and allow to cool completely.
To make the cream cheese frosting
Pop the Philadelphia cheese and butter in a large mixing bowl and whisk well until its nice and smooth. Gradually add the sifted icing sugar, mixing each lot in thoroughly before adding more. Once all the sugar has been added give the frosting a really good whisk until light and creamy.
Fill a piping bag – fitted with a star nozzle – with the cream cheese frosting and pipe a generous swirl onto each cupcake. If you prefer you can just spread the cream cheese frosting over each cupcake.
I topped the cupcakes with these *sugar carrots that I picked up from Sainsburys. If you can’t get hold of them, you could simply grate a little orange zest over the top instead.
Once decorated with the cream cheese frosting, you do need to keep the carrot cake cupcakes in the fridge. Without the frosting the cupcakes can be frozen or kept in an airtight container for up to 5 days.
Mary Cadogon’s original carrot cake recipe I used was for a 18cm square carrot cake. If you choose to make this instead of cupcakes it would need to be baked for 40-45 mins. Also, the recipe suggested an orange icing frosting – not the cream cheese one I used – it’s basically just 2 tablespoons of orange juice squeezed from the grated orange, mixed well with 175g of sifted icing sugar. The icing can then be drizzled randomly all over the baked cake.
Do check out my recipe collection for more tempting treats to pop together!
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out!