Vickys Carrot Cake Cupcakes, GF DF EF SF NF
Vickys Carrot Cake Cupcakes, GF DF EF SF NF

Hello everybody, it’s Louise, welcome to my 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 bit tasty. This is gonna smell and look delicious.

Vickys Carrot Cake Cupcakes, GF DF EF SF NF is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Vickys Carrot Cake Cupcakes, GF DF EF SF NF is something which I’ve loved my whole life.

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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 can achieve that.

The ingredients needed to make Vickys Carrot Cake Cupcakes, GF DF EF SF NF:
  1. Prepare 180 grams gluten-free / plain flour (1 & 1/4 cups)
  2. Get 1/4 tsp xanthan gum if using gluten-free flour
  3. Make ready 1 tsp baking soda / bicarbonate of soda
  4. Take 1/4 tsp baking powder
  5. Make ready 3/4 tsp ground cinnamon
  6. Make ready 1/4 tsp ground nutmeg
  7. Make ready 150 grams carrots, grated / shredded (1 medium-large carrot)
  8. Get 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. Prepare 1 tsp vanilla extract
  12. Take 2 tbsp ground flaxseed mixed with 6 tbsp water
  13. Make ready 80 grams sultanas, raisins, walnuts etc - optional
  14. Prepare Simple Glaze Icing
  15. Make ready 115 grams icing / powdered sugar
  16. Take 1 tbsp warm water
  17. Prepare Cream-Cheese Frosting
  18. Get 115 g Violife brand cream cheese - GF SF Vegan brand
  19. Make ready 50 g gold foil-wrapped Stork margarine
  20. Take 1 tsp vanilla extract
  21. Get 125 g icing sugar / powdered sugar

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Steps 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

Perfect combination of moist traditional carrot cake filled with fruits & nuts and topped with silky smooth cream cheese frosting. Following a bad day, I decided to bake a cake. Vickys Vegan Pesto with Nut-Free Option, GF DF EF SF NF. Here is how you cook it. Ingredients of Vickys Vegan Pesto with Nut-Free Option, GF DF EF SF NF.

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