Step-by-Step Guide to Make Award-winning Vickys Carrot Cake Cupcakes, GF DF EF SF NF

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, vickys carrot cake cupcakes, gf df ef sf nf. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Vickys Carrot Cake Cupcakes, GF DF EF SF NF is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Vickys Carrot Cake Cupcakes, GF DF EF SF NF is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook vickys carrot cake cupcakes, gf df ef sf nf using 21 ingredients and 10 steps. Here is how you cook that.

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

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

Instructions 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

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