These are absolutely delicious and I adapted the recipe to make them gluten free, they are really moist and light and much too edible, I wanted to eat them all in one day, they lasted two! so do not ask me how well they keep as they do not last that long.
Ingredients
2/3 Cup Doves Farm Gluten free flour blend.
3/4 teaspoon Baking Soda
3/4 Teaspoon gluten free Baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
2/3 cup of unbleached cane sugar
1/3 cup Canola Oil
1/3 cup Alpro soya yoghurt, natural
1 teaspoon vanilla
1 Cup grated carrots
1/4 cup chopped walnuts
1/4 cup of raisins.
to decorate :- vegan cream cheese frosting see below.
1/4 cup non dairy margerine
1/4 cup of vegan or Lacto Free cream cheese if not vegan.
2 cups of icing sugar
1 teaspoon Vanilla
to make 12 cupcakes.
Instructions
1 Preheat oven to gas mark 4 and line a cupcake tin with 12 liners
2 in a bowl mix sugar, canola oil, yoghurt, and vanilla.
3 sift in flour, baking soda baking powder, salt, ginger and cinnamon and mix until smooth.
4 Fold in carrots, walnuts and raisins.
5 fill the cup cakes liners about 2/3 full of mixture and bake for approximately 26-28 minutes until a toothpick inserted into the centre of one comes out clean.
6 cream together margerine and cheese in a clean bowl until just combined then using a hand held mixer whip the cream cheese and marg and slowly add the icing sugar in 1/2 cup batches mixing until creamy until all sugar is combined then add the vanilla and mix until smooth.
7. Once the cupcakes are fully cooled top with the cream cheese frosting and serve. Don't eat them all at once!
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