Simple Way to Make Favorite Vickys Carrot Cake Cupcakes, GF DF EF SF NF

Vickys Carrot Cake Cupcakes, GF DF EF SF NF.

Vickys Carrot Cake Cupcakes, GF DF EF SF NF

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way 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 popular of recent trending meals in the world. It's simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Vickys Carrot Cake Cupcakes, GF DF EF SF NF is something which I've loved my entire life. They're nice and they look fantastic.

To begin with this particular 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 can achieve that.

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

{Take of gluten-free / plain flour (1 & 1/4 cups).
{Get of xanthan gum if using gluten-free flour.
{Take of baking soda / bicarbonate of soda.
{Prepare of baking powder.
{Prepare of ground cinnamon.
{Get of ground nutmeg.
{Take of carrots, grated / shredded (1 medium-large carrot).
{Get of soft brown sugar.
{Make ready of applesauce (1/2 cup).
{Make ready of melted coconut oil (1/4 cup).
{Take of vanilla extract.
{Make ready of ground flaxseed mixed with 6 tbsp water.
{Take of sultanas, raisins, walnuts etc - optional.
{Make ready of Simple Glaze Icing.
{Make ready of icing / powdered sugar.
{Make ready of warm water.
{Take of Cream-Cheese Frosting.
{Prepare of Violife brand cream cheese - GF SF Vegan brand.
{Prepare of gold foil-wrapped Stork margarine.
{Get of vanilla extract.
{Prepare of icing sugar / powdered sugar.

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

Let the flax mixture stand for 10 minutes while you prepare the other ingredients.
Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper cases.
Mix together the flour, baking powder, baking soda, cinnamon, nutmeg and xanthan gum if using.
Add the grated carrots to another bowl with the sugar, applesauce, oil and vanilla. Stir together, add the flax mix and stir again.
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.
Fold in the sultanas / nuts if using then divide the batter evenly between the cupcake cases.
Bake for 20 - 22 minutes until golden, firm to the touch and risen. A skewer test will work to test the middle is cooked.
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.
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.
Spoon into a piping bag and swirl on.

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