Saturday 7 September 2013

Gluten Free Carrot Cupcakes with Cream Cheese Frosting

Carrot cupcakes are my all time favourite baking item. Nothing beats a good carrot cupcake topped with cream cheese icing so here is my recipe! You can not even tell these are gluten free they are that good, such an easy recipe too...  ENJOY 


  • 1 ½ cups Healtheries Gluten Free Baking Mix
  • 1 tsp mixed spice
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp baking soda
  • ½ cup caster sugar
  • ½ cup brown sugar
  • 3 large eggs
  • 1 cup sunflower or canola oil
  • 2 tsp vanilla essence - vanilla paste is also amazing 
  • 2 cups grated carrot
  • 2 Tbsp desiccated coconut

First Step
Preheat your oven to 180*C and line 2 muffins trays with cupcakes liners - make around 18 cupcakes 
Second Step
Sift the Simple Baking Mix, spices and soda into a large mixing bowl. Add all remaining ingredients into your bowl and stir the mixture until it’s just combined, don’t over mix it. I use my kitchen aid with the folding attachment and mix on low for about 1 min maximum.
Third Step
Scoop the cupcake mixture into your prepared tins. Bake for about 15 minutes. The cupcakes are cooked when a skewer inserted into the centre of the cake comes out clean or the muffin spring back up on a light touch.

Fourth Step
Remove from oven and remove it from the muffin tins after about 5-10mins, allow your cupcakes to cool.

Cream Cheese Frosting – 
150g Cream Cheese
100g Butter
3 1/2 cup Icing Sugar 
1 T Milk (may need more or less depending on desired consistency)
2 tsp Vanilla Essence or Vanilla paste
Method: Beat cream cheese and butter on high until light and fluffy. Add all other frosting ingredients together until you have a smooth frosting consistency. Pipe on cupcakes and EAT <3 


  1. Beautiful recipe. Delicious, light and tasty. A great go-to GF delight!

    1. Thanks Cynthia! Glad you loved the recipe! x