Vickys Iced Carrot Cupcakes, Gluten, Dairy, Egg & Soy-Free
Carrots were first cultivated in Afghanistan over 1,000 years ago and were originally purple or white, not orange.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Vickys Iced Carrot Cupcakes, Gluten, Dairy, Egg & Soy-Free
Ingredients
Instructions
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Preheat the oven to 180°C (350°F) and line a cupcake tin with paper liners.
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In a large bowl, combine the grated carrots, gluten-free flour blend, brown sugar, baking powder, ground cinnamon, and ground nutmeg.
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In a separate bowl, whisk together the vegetable oil, unsweetened applesauce, and vanilla extract.
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Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
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Divide the batter evenly among the prepared cupcake liners.
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Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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In a mixing bowl, beat together the icing sugar, dairy-free margarine, coconut milk, and lemon juice until smooth and creamy.
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Once the cupcakes have cooled, frost them with the icing.
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Allow the icing to set for 30 minutes before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 38g13%
- Sugars 20g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
