So now that we’ve had both Valentine’s and Pancake Day, I was planning ahead for the next upcoming Holiday’s and realised that Mother’s Day was actually a lot sooner than I expected! Seeing as I’m constantly baking an excessive amount of treats, my Mum gets cakes taken round to her on a weekly basis throughout the year, but if you’re considering treating your mum to some delicious baked goods this Mother’s Day, then these carrot cake cupcakes should do the trick! They’re super soft, moist and packed with warming spices. I absolutely love anything carrot cake! I love the texture, juicy bits of fruit, spices and orange zesty flavour! They’re really festive for this time of year, so would be ideal for Mother’s Day or Easter celebrations.
Of course, what would a cupcake be without the creamy whipped layer of frosting?! icing was without a doubt, my FAVOURITE part of any sort of cake when I was younger. I’m pretty sure that before I liked carrot cake, I would just pick off the icing from the top haha! I also really enjoy the whole icing/cake decorating process and being able to make them look all pretty! This particular frosting is just one of my classic vanilla cashew cream icings. these are super simple to throw together and make an excellent topping to pretty much any cake and sweet treat. You can also get a little creative here and customise the flavour and colour by adding different freeze dried powders or fresh fruits. I think a berry one would also work really well here and the pink colour would look beautiful!
These are a great thing to bake with kids or serve for a spring afternoon tea with friends. I used to love getting involved with cooking in the kitchen with my mum growing up and was obsessed with making these little fairy cakes with smarties on top. This passion for cooking then continued growing up and I would always practice my cooking skills on my family and boyfriend. I never imagined that cooking would then become what I do for a living.. I think it’s so amazing what things can lead to and how life works out! So really.. a little cupcake actually symbolises a whole lot more for me! Okay.. maybe that’s a little deep for this time in the day (it’s currently abut 9:30am) as I’m sat here writing this to you now. Maybe it’s best that we just get on with the recipe, so we can all just get on with baking some cakes!
GF Carrot Cake Cupcakes
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- 1/2 cup coconut sugar
- 1/3 cup coconut oil
- 1/2 cup brown rice syrup
- 2 whole eggs
- 1 1/4 cup oat flour (or other gluten free flour)
- 150g grated carrot
- Handful raisins
- Dash vanilla extract
- Tbsp fresh orange juice (we used blood oranges)
- 1/2 tsp baking powder
- 1/3 tsp bicarb
- Pinch salt
- Tsp cinnamon
- Pinch nutmeg
- 1 1/2 cup cashew nuts
- Dash of vanilla powder/extract
- 4 tbsp brown rice syrup
- 1/3 cup light coconut milk
- Preheat your oven to 180c and line a tray with cupcake cases.
- In a mixing bowl, combine the coconut sugar and coconut oil and ream these together.
- Stir through the brown rice syrup and vanilla until everything is well combined.
- Then, crack in the eggs and beat these into the mixture. Once these are well mixed in, stir through the grated carrot.
- Now, add in all of the remaining dry ingredients, saving the raisins, and fold everything together until you’re left with a nice smooth batter (apart from the carrot). Now, stir through the raisins so that they’re evenly distributed.
- Divide this into the cupcake cases and pop these into the oven for around 15-20 minutes until cooked through and golden on top.
- Remove the cakes from the oven and allow to cool on a wire wrack.
- For the frosting, place all of the ingredients into a food processor or high speed blender and blitz until smooth and creamy. Adjust any sweetness to taste. You can pop this into the fridge to thicken whilst your cakes are cooling, which will also help to make it easier to frost or pipe.
- When your cupcakes have cooled, spread each of them with a generous helping of the icing and decorate with toppings of choice.