Gluten-Free Carrot Cupcakes Cupcakes are easy to make and are super tasty.
They are sure to be a hit with your family and friends.

What are Gluten-Free Carrot Cupcakes?

Gluten-Free Carrot Cupcakes are deliciously light moist sponge cakes flavoured with Sugar and Crumbs Cinnamon Natural Flavoured Icing sugar and topped with delicious buttercream made with Sugar and Crumbs Cream Cheese Natural flavoured Icing Sugar

In addition, you can also try our other Natural Flavoured Icing Sugar in our range. Why not give your bakes a delightful twist of flavour?

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Ingredients

• 100g Sugar and Crumbs Cinnamon Natural Flavoured Icing Sugar
• 100g Light Brown Sugar
• 200ml Sunflower Oil
• 2 Eggs
• 200g Gluten Free Self Raising Flour
• 1/4 Tsp Salt
• 3/4 Tsp Bicarbonate of Soda
• 1Tsp Ground Cinnamon
• 3/4 Tsp Gluten-Free Baking Powder
• 200g Grated Carrot

For the Topping

• 500g Sugar and Crumbs Cream Cheese Natural Flavoured Icing Sugar
• 250g Softened Butter

Instructions

1. Fill your cupcake tin with cake cases of your choice and pre-heat the oven to 140c.

2. Grate Your Carrots.

3. Add the light Brown Sugar and Natural flavoured Icing sugar to a medium-sized bowl. add the eggs and the oil and mix until thoroughly combined.

4. In a large mixing bowl mix the flour, Bicarbonate of Soda, Baking powder, Salt and Cinnamon together.

5. Gradually add the wet mixture to the dry ingredients until they are thoroughly mixed.

6. Now add the carrots and ensure they are well mixed in.

7. Divide the cake batter between your cupcake cases filling them 3/4 full.

8. Bake in the oven for 25 minutes or until the cupcakes are firm to the touch or a cake tester when inserted into the middle of the cupcake comes out clean.

9. Remove from the oven and allow to cool in the bun tin for 20 minutes, then transfer to a wire cooling tray to cool completely.

10. Whisk the butter until it is light and fluffy and then add the Natural flavoured Icing Sugar and chop in to prevent an icing sugar cloud in your kitchen. Mix on high until well combined.

11. Using a 1M Wilton tip in a piping bag, fill with the Buttercream and pipe a rose swirl on each of the cakes.

12. You can decorate the top of the cupcake by making a carrot out of orange sugar paste or marzipan.