Gluten, Dairy And Egg Free Over-Spiced Carrot Cupca

Name: Gluten, Dairy And Egg Free Over-Spiced Carrot Cupcakes With Orange Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Over-spiced carrot cupcakes; 1 cup chickpea flour; 1/2 cup Sorghum Flour; 1/2 cup Tapioca Starch; 1 1/2 tablespoons dried ginger; 1 1/2 tablespoons cinnamon; 2 teaspoons baking soda; 1 teaspoon guar gum or xanthan gum; 1/2 teaspoon salt; 3/4 cup water; 1/4 cup ground flax meal; 1 cup Palm Shortening; 1 1/5 cups sugar; 2 cups grated carrots; 2 teaspoons vanilla; Orange-Vanilla Icing; 3 cups powdered sugar; 1/4 cup Dairy-free margarine like Earth Balance; 1/4 cup Palm Shortening; 1/4 cup fresh squeezed orange juice; 1 teaspoon vanilla

Servings: persons

Over-spiced carrot cupcakes
1 cup chickpea flour
1/2 cup Sorghum Flour
1/2 cup Tapioca Starch
1 1/2 tablespoons dried ginger
1 1/2 tablespoons cinnamon
2 teaspoons baking soda
1 teaspoon guar gum or xanthan gum
1/2 teaspoon salt
3/4 cup water
1/4 cup ground flax meal
1 cup Palm Shortening
1 1/5 cups sugar
2 cups grated carrots
2 teaspoons vanilla
Orange-Vanilla Icing
3 cups powdered sugar
1/4 cup Dairy-free margarine like Earth Balance
1/4 cup Palm Shortening
1/4 cup fresh squeezed orange juice
1 teaspoon vanilla

1
Cream the shortening with the sugar and vanilla. I use a stand mixer with whisk attachment.
2
Stir the flax meal in to the water (this is a binder in place of eggs). Add to the creamed sugar and whisk for about another minute,
3
Add remaining dry ingredients, mixed together in a bowl, and whisk until mixed up. If using a stand mixer, you may have to stop and use a spatula to incorporate everything and mix again.
4
Grate or food process two cups of carrots. Fold into the batter. It will be a slightly thick batter, like muffins.
5
Line two muffin panswith paper cupcake cups. Use a spoon or ice cream scoop to fill cupcake cups a little more than 3/4 full. Use finger tips to smooth the tops if desired.
6
Bake for 25 minutes at 350 degrees. Let the cupcakes cool thoroughly before attempting to ice or handle them.
7
Cream all icing ingredients together while the cupcakes cool. Ice and enjoy!

910

kcal

Calories

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Over-spiced carrot cupcakes, 1 cup chickpea flour, 1/2 cup Sorghum Flour, 1/2 cup Tapioca Starch, and more.

Yes, Gluten, Dairy And Egg Free Over-Spiced Carrot Cupcakes With Orange Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten, Dairy And Egg Free Over-Spiced Carrot Cupcakes With Orange Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions