Life of a Gluten Free Girl

Fun exciting tasty gluten free food

Gluten Free Carrot & Walnut Cupcakes

GF walnut and carrot cup cake - single shot

After attempting many different carrot and walnut recipes, I decided to recreate my own using my favourite gluten free ingredients. My work colleges and family were the taste testers and I withheld from them until after they had finished that they were gluten free!!

Their shocked expressions made it clear that I had a winner recipe!!!

Ingredients – Cupcakes
225g unsalted butter, softened
225g caster sugar
225g gluten free self-raising flour, sifted
4 eggs
2 tsp mixed spice
1 cup walnuts, chopped
2 medium sized carrots
2 tbsp sultanas
1 tsp gluten free baking powder
½ tsp xanthan gum (Optional)

Cream Cheese Frosting
60g cream cheese, softened
30g butter, softened
1 tsp vanilla sssence
1 cup gluten free icing sugar
Handful Pumpkin Kernels (Pepitas) to decorate (Optional)

Carot and walnut gluten free cupcakes

1. Preheat oven to 175 degrees Celsius.
2. With an electric mixer (I use a hand held mixer), mix the butter, caster sugar, gluten free self-raising flour, eggs, gluten free baking powder and xanthan gum in a large bowl for about 2 minutes or until well combined and smooth.
3. Mix in the remainder of the ingredient using a spoon.
4. Let the mixture sit while you place 24 baking cases into muffin tins.
5. Using a spoon place the batter into the cases. Ensure not to overfill as the cupcakes with rise.
6. Bake for 20 mins or until the centre of the cupcake bounce back when slightly pressed in the centre. (Be careful not to burn yourself).
7. Take out of the oven and allow to cool. Meanwhile start to prepare the cream cheese frosting.

Cream Cheese Frosting
1. With an electric mixer, mix cream cheese, butter and vanilla essence in a medium size bowl, until combined.
2. Slowly add the gluten free icing sugar and mix until combined and at the texture you like.
3. Once cupcake are cool spread the cream cheese frosting over them and decorate with.

GF carrot and walnut long shot

Like most cupcakes you can store these without icing for up to 3 months in the freezer. They also keep well without icing for 2 days. But nothing tastes better than fresh!!! YUM!

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