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4 from 2 votes

Carrot Cupcakes with Cream Cheese Frosting (Vegan Glutenfree)

Beautiful Carrot Cupcakes with Cream Cheese Frosting, easy to make and perfect for a Spring Sunday Afternoon Tea.  Great rainy day activity for kids and suitable for a range of dietary needs being dairyfree, eggfree, vegan & glutenfree!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Afternoon Tea
Cuisine: American
Keyword: dairy free cream cheese, Egg free carrot cake, vegan cream cheese
Servings: 10 Cupcakes
Author: Midge @ Peachicks' Bakery

Ingredients

Ingredients (Cupcakes)

  • 300 g Gluten Free Self Raising Flour Sainsburys
  • 150 g Dairyfree Milk Koko, Oatly
  • 30 g Golden Syrup
  • 1 tbsp Chia Seeds Whole or Ground
  • 100 ml Veg Oil
  • 150 g Granulated sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Bicarbonate soda
  • large handful of sultanas
  • 1 medium carrot finely grated

Ingredients (Cream Cheese Frosting)

Instructions

  • Preheat oven to 180C.
  • In a large bowl mix the dry ingredients (flour, bicarb, cinnamon, chia seeds & sugar) and give them a stir. Technically I think sugar counts as a wet ingredient but this is the way I make them and it works so this is the way it is done!
  • In a mug add the golden syrup to the Koko dairy free and heat on low for 30secs in a microwave.  You just want it warm enough for them to completely combine.  Pour this into a jug and add the oil.
  • Stir the wet ingredients INTO the dry and then fold in the carrots and sultanas.  The batter will be soft but not runny!
  • Share between the cupcake cases and bake for 15mins (longer for muffin sized cakes)

To decorate:

  • Beat the cream cheese & butter together.  Then sieve in the icing sugar and beat again.  Add the lemon juice and beat again!
  • Put in a piping bag with a star nozzle. Pipe slowly from the outside in holding the bag at 90degrees to the cake.
  • Sprinkle over the tiny flowers and then place the daisy over the top of the pointy bit that is left where you stop piping!
  • Stand back and admire!!