Carrot Cake Cupcakes

Carrot Cake Cupcakes

These cupcakes are beautifully moist and flavourful thanks to the grated carrots and an abundance of spices. Meanwhile, chopped walnuts lend some added crunch and the cream-cheese frosting tastes like a cloud of fluffy, sweet goodness. A fun alternative to making a single carrot cake, these are the perfect addition to any at-home afternoon tea.
Makes 12
Total Time
1 Hour 10 Minutes
For the cupcakes:
160g of gluten-free flour blend
160g of light brown soft sugar
1 tsp of baking powder
½ tsp of bicarbonate of soda
½ tsp of xanthan gum
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground mixed spice
¼ tsp salt
130g of sunflower or other neutral-tasting oil
60g of full-fat plain or Greek yoghurt, at room temperature
2 eggs, at room temperature
200g of carrots, coarsely grated
60g of walnuts, chopped, plus extra to decorate
For the frosting:
300g of double cream, chilled
150g of icing sugar, sifted
300g of full-fat cream cheese, chilled
1 tsp of vanilla bean paste
¼ tsp of salt
Step 1

Adjust the oven shelf to the middle position, preheat the oven to 160°C and line a 12-hole muffin tin with cupcake liners.

Step 2

Sift together the gluten-free flour blend, sugar, baking powder, bicarbonate of soda, xanthan gum, spices and salt.

Step 3

In a separate bowl, whisk together the oil, yoghurt and eggs. Add the wet ingredients to the flour mixture and whisk until you get a smooth, thick batter with no flour clumps.

Step 4

Fold in the grated carrots and chopped walnuts until evenly distributed.

Step 5

Divide the batter equally between the 12 cupcake liners, filling each about two-thirds full.

Step 6

Bake for about 25 minutes or until an inserted toothpick comes out clean or with a few moist crumbs attached.

Step 7

Remove the cupcakes from the tin and transfer to a wire rack to cool.

Step 8

Now, make the frosting. Using a stand mixer with the whisk attachment or a hand mixer fitted with the double beaters, whip the double cream and icing sugar until the mixture holds stiff peaks.

Step 9

In a separate bowl, whip the cream cheese until smooth. Add it to the whipped cream and whip for about 1 minute until the mixture holds stiff peaks. Add the vanilla paste and salt, and mix until incorporated.

Step 10

Transfer the frosting to a piping bag (use your choice of piping nozzle) and pipe on top of each cupcake, then sprinkle with the chopped walnuts to finish.

Step 11

They last 3-4 days in a closed container in a cool, dry place.

Recipe courtesy of Baked To Perfection by Katarina Cermelj

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