Gluten Free Carrot Cupcakes With Orange Cream Cheese Frosting Recipe

Name: Gluten Free Carrot Cupcakes With Orange Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1-1/3 cup Gluten Free Flour (the One I Used Contained Maize And Tapioca Starches, As Well As Soy And Rice Flours); 2/3 cups Maize Cornflour; 1/2 teaspoons Xanthan Gum; 2 teaspoons Gluten Free Baking Powder; 1 teaspoon Bicarbonate Of Soda; 2 teaspoons Mixed Spice; 1 cup Brown Sugar, Firmly Packed; 1-1/2 cup Grated Carrot; 1 cup Chopped Walnuts; 1/2 cups Extra Light Olive Oil; 1/2 cups Sour Cream; 3 whole Eggs; FOR THE FROSTING:; 4-1/2 ounces, weight Cream Cheese; 1 teaspoon Grated Orange Rind; 1-1/2 cup Icing Sugar, Sifted

Servings: persons

FOR THE CAKE:
1-1/3 cup Gluten Free Flour (the One I Used Contained Maize And Tapioca Starches, As Well As Soy And Rice Flours)
2/3 cups Maize Cornflour
1/2 teaspoons Xanthan Gum
2 teaspoons Gluten Free Baking Powder
1 teaspoon Bicarbonate Of Soda
2 teaspoons Mixed Spice
1 cup Brown Sugar, Firmly Packed
1-1/2 cup Grated Carrot
1 cup Chopped Walnuts
1/2 cups Extra Light Olive Oil
1/2 cups Sour Cream
3 whole Eggs
FOR THE FROSTING:
4-1/2 ounces, weight Cream Cheese
1 teaspoon Grated Orange Rind
1-1/2 cup Icing Sugar, Sifted

1
["Preheat oven to 170C. Put 18 cupcake wrappers into cupcake trays.", "Sift dry ingredients together (everything on the list before the brown sugar - I don't count brown sugar as ""dry"" because it doesn't pass through a seive).", "Stir in brown sugar, carrots and walnuts.", "Mix oil, sour cream and eggs together, then stir into the mix.", "Spoon into 18 cupcake wrappers, being careful to put uniform amounts in each.", "Bake for 7 minutes at 170C to promote rising and then another 8-10 minutes at 160C. Cakes are cooked when a skewer comes out cleanish and it doesn't look wet on top. Keep an eye on them from about the 5 minute mark during the 160C cycle - your times may vary because my oven is old!", "Cool in tray.", "While they're cooling, beat the cream cheese and the orange rind together until fluffy and not lumpy. Continue to beat as you add the icing sugar, a heaped spoonful at a time, and beat until smooth. Spread onto cooled cupcakes."]

1446

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: FOR THE CAKE:, 1-1/3 cup Gluten Free Flour (the One I Used Contained Maize And Tapioca Starches, As Well As Soy And Rice Flours), 2/3 cups Maize Cornflour, 1/2 teaspoons Xanthan Gum, and more.

Yes, Gluten Free Carrot Cupcakes With Orange Cream Cheese Frosting 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.

Gluten Free Carrot Cupcakes With Orange Cream Cheese Frosting

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