Gluten Free Carrot CakePosted on 03/03/2018

When I was modelling, I would have to watch what I ate for obvious reasons however; each Friday I had to myself, I would head down to the most beautiful bakery in Sydney and order the most delicious gluten-free carrot cupcake with a cup of loose leaf chai tea. I’d sit in the window and watch the rain pour down and the people pass by, savouring every moment.

Upon reflection, I realised it was a time when our mobile phones would only take calls and as such, they were easy to ignore. I wonder if I had the same experience now, would it render the same memories? We are all so distracted by our phones now, I can’t remember having the same moment since. I wonder…

Anyway, ever since then, carrot cake has always been a favourite of mine. When I went gluten-free, I knew there had to be an option for carrot cake and as such, this gluten free carrot cup-cake was born.

Gluten Free Carrot Cake
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

One of the most delicious gluten-free carrot cake recipes going around 🙂 

Course: Dessert, Snack
Cuisine: Gluten Free
Servings: 10 Cupcakes
Ingredients
  • 3 large carrots, grated (300g)
  • 3 free-range eggs
  • 2 tsp. vanilla extract
  • 1/2 tsp. nutmeg
  • 2 tsp. cinnamon
  • 3 cups almond meal
  • 1/4 cup macadamia oil
  • 1/8 cup maple syrup
  • 1/2 cup medjool dates, seeds removed
  • 2 tsp. gluten free baking powder
Frosting
  • 150 grams cream cheese
  • 50 grams grass-fed butter
  • 2 tbsp. malt syrup
Instructions
  1. Preheat your oven to 160°C. Line a 12 x muffin tin with patty cases. 

  2. Combine carrot, eggs, vanilla, nutmeg, cinnamon, almond meal, macadamia oil, maple syrup, dates, walnuts and baking powder in a thermomix/food processor and process until well combined. 

  3. Divide mixture evenly amongst 12 patty cases and place in the

    oven for 25-30 minutes or until cooked through. Remove from the

    oven and allow to cool.

  4. To make frosting, beat cream cheese, butter, syrup and cinnamon with a electric beater until light and fluffy.  Spread cream cheese mixture over cooled cupcakes.

Recipe Notes

To top carrot cakes as pictured, I placed the cream cheese icing in a piping bag. 

These carrot cupcakes will keep well in the fridge if stored in an airtight container. The base also stores really well in the freezer.

 



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