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.

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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.