Spiced Carrot Cupcakes (Gluten Free, Dairy Free)
Hello everyone, welcome to my latest recipe Gluten and Dairy Free Spiced Carrot Cupcakes. These little cakes are a perfect addition to your autumn baking.
You can also make this into one large cake using a 7" cake tin and baking it for 40 minutes. The frosting can be used to decorate the top and dust with a little ground cinnamon.
Other Cake Ideas
If you like this recipe for Gluten and Dairy Free Spiced Carrot Cupcakes then you might like to try one of my other baking recipes:
- Treat yourself with my Chocolate Strawberry Traybake (Gluten & Dairy Free)
- Go traditional with my Victoria Sandwich (Gluten & Dairy Free)
- Make some Blueberry Cupcakes with Lemon Frosting (Gluten & Dairy Free )
- Bake loaf cake with my recipe for Iced Ginger Bread Loaf (Gluten & Dairy Free)
More Recipes Please!
Like me, you may also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
Fx
- 170 grams brown sugar
- 2 eggs
- 150 milligrams vegetable oil
- 3 medium sized carrots (grated)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 190 grams gluten free self raising flour
- 50 grams dairy free spread
- 175 grams dairy free cream cheese
- 100 grams icing sugar
- 1 teaspoon ground cinnmon (for dusting)
Preheat the oven to 180 oC and line two six hole cupcake tins with paper cases
In a large bowl mix together the brown sugar, vegetable oil and eggs
Stir in the grated carrot, ginger, cinnamon and gluten free flour
Half fill each of the paper cases with the cake batter
Bake in the oven for 20 minutes
Remove from the oven and allow to cool completely before decorating
Beat together the dairy free spread, dairy free cream cheese and icing sugar
Pipe on top of the cupcakes and dust with a little extra ground cinnamon