The inspiration for this recipe is derived from my Sheet Pan Silky Carrot Cake Bars . I aimed to create a version suitable for a smaller gathering, essentially a quarter of the original recipe. This recipe incorporates links to two other recipes: one for Silky Smooth Carrot Puree Recipe and another for Cream Cheese Frosting Recipe. If you prefer convenience, store-bought versions are acceptable. In the absence of commercial carrot puree, carrot baby food can serve as an appropriate substitute.
Ideas, Advice and Suggestions
Granulated sugar - I use white granulated sugar 2
cups does seem a lot but this recipe makes quite a large cake and the carrot
puree recipe that I use has no sugar in it and also there are 2 teaspoon of cinnamon
Canola oil – almost any oil mild flavoured oil can be
used
Large eggs – Large, e-Large or Jumbo will al work
fine.
Silky smooth carrot puree – The original recipe I followed included carrot baby food, which you could use, but I now use this recipe for Silky Smooth Carrot Puree Recipe. When carrots are inexpensive, prepare a large batch of carrot puree, portion it into 350g containers, and freeze. Thaw as needed for various recipes that call for carrot puree.
Woolworths Free from Gluten All Purpose Flour - A staple in my home that I've found to be the best gluten-free wheat flour replacement. It can be substituted with regular all-purpose wheat flour for those who are not adhering to a gluten-free diet.
Baking powder and Baking Soda – It may seem unusual to use both baking powder and baking soda in the same batter, but in this instance, it results in a delightfully light cake.
Ground Cinnamon – You can tailor it to your preference, but two teaspoons of cinnamon is generally a good measure.
Salt – Salt is an important ingredient in any cake.
Cream Cheese Frosting – After some trial and error, I have found this to be the most successful cream cheese frosting recipe. You can use store bought cream cheese frosting if you prefer. Here is my Cheese Frosting Recipe.
Silky Carrot Cupcakes
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Servings: 10
Level of Difficulty: Easy
The Origin of the Recipe: togetherasfamily.com
Delicious gluten-free carrot cup cakes, perfect for a sweet treat!
Ingredients
- ½ cup (100g) granulated sugar
- ¼ cup canola oil
- 1 large egg
- 90g silky smooth carrot puree (This is my recipe Silky Carrot Puree Recipe)
- ½ cup (65g) Woolworths gluten-free flour
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- Pinch nutmeg (optional)
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ teaspoon vanilla essence
- ½ of batch Cream Cheese Frosting Recipe
Directions
- Heat oven to 320°F/160°C. Put 10 cupcake liners on a muffin pan.
- In a medium bowl, add sugar, oil, egg, vanilla essence, and carrot puree. Beat together with a handheld blender until combined and smooth.
- Add flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Blend together just until combined and no flour streaks remain.
- Scoop the batter into the cupcake liners about ½ full. Bake for 18-22 minutes. Edges should be slightly pulled away from sides, the top will be golden brown, and the center should not be wet and jiggly. A toothpick inserted should come out clean or with moist crumbs.
- Let cool completely before frosting. Cream Cheese Frosting Recipe
Notes
- Ensure that the cupcakes are completely cool before applying frosting. I usually bake the cupcakes the night before they are needed. After they have cooled, I place them in a container with a lid, and let them rest on the counter or in the refrigerator overnight. The following day, I proceed with frosting them.
- I store the cupcakes in the refrigerator and consume them right away because I enjoy the frosting slightly firm. However, if you prefer it softer, allowing them to sit for about 15 minutes before eating is recommended.