Today II’m sharing these Gluten Free Mini Carrot Cakes with Cream Cheese Icing. I was craving cream cheese icing and these carrot cakes certainly hit the spot (and then some) for afternoon tea. Though in all honesty I made these cakes for friends, as a way to say thank you for all their recent support.
Speaking of support, I couldn’t have made these cakes without Jesse’s help (that’s my husband for those new to my blog). I’m sure I irritate him at times but I don’t think he truly minds helping me in the kitchen when he gets to “taste test” the recipe at the end of it all!
How about you? Do you have family or friends who love to bake with you? Feel free to bake this recipe with them or try out my wedding cupcakes for something a little less traditional.
Hope you all have a lovely weekend and thanks for stopping by The Naughty Dietitian,
Amanda
xx
- 3 (150g) eggs
- ¾ cup vegetable oil
- ¾ tsp vanilla extract
- ¾ cup (150g) brown sugar
- 1 cup carrot, grated
- ½ cup apple, grated (I used ½ pink lady apple)
- ¼ cup buttermilk
- 170 g gluten free plain flour
- 1 tsp baking powder
- 1 tsp bicarb soda
- 1 tsp salt
- 1 tsp cinnamon
- ½ cup (70g) walnuts, roughly chopped
- 220 g cream cheese
- 55 g unsalted butter, at room temperature
- 1¾ cups icing sugar, sifted
- 1½ tsp vanilla extract
Preheat oven to 175°C and line a 12 hole cupcake tray with cupcake liners.
Using a stand mixer fitted with a paddle attachment on low speed mix together the carrot, oil, eggs, buttermilk, sugar and vanilla extract until combined.
In a medium size bowl sift together the remaining dry ingredients. Then add to the carrot mixture and beat on low speed until combined.
Fill the cupcakes ¾ full and bake for 20 minutes, until the cake skewer comes out clean. Allow the cakes to completely cool whilst making the icing.
Using a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, icing sugar and vanilla extract on medium speed until combined.
Refrigerate the cream cheese icing for 20-30 minutes to allow it to thicken before using a knife to spread over the top of the cakes. To finish sprinkle crushed walnuts over the cream cheese icing and refrigerate the cakes until served.