Carrot Cake Muffins (Gluten-Free and Dairy-Free)

Possibly the greatest cupcakes in the gluten-free/dairy-free universe!! 

This was more of a spontaneous/test bake so i didn’t take process pictures but it turned out so well i had to share it.

The night before starting this recipe put a can of coconut milk into the fridge for the icing. Half a day is probably enough time as well if you forget.

I am totally obsessed with these. Really please with the gluten-free flour blend i have been using lately. I swear these cupcakes are like fluffy cupcake heaven with an icing so light and cloud like i can’t believe it is an icing at all. It is like eating a cloud. Seriously.

The recipe uses whipped coconut cream for the icing made from coconut milk. I will admit that each person may have a different outcome with this, based on the brand you choose, the country you live in and the climate. I am in London so it is already like the temperature of a standard fridge outside haha so my coconut milk acts in a different way to say, Australia where if you leave the cans out of the fridge you will find a soft consistency/liquid when you pop open the can. Unlike in the UK where you will likely find a very hard cream on the top and a syrup at the bottom without having to place the can in the fridge overnight first.
Please share your experiences with me, i am really interested to see how the icing turns out for all of you as i have seen how different brands act differently.
I got my recipe from Against All Grain who shares an interesting experiment using 3 different varieties. http://againstallgrain.com/2013/03/02/coconut-whipped-cream/
Try to find coconut milks without any extra added yuckies especially sweeteners!

As i have mentioned in earlier posts i really believe in using unprocessed ingredients when possible. This cupcake recipe really epitomises that.
I hope you enjoy them as much as i do!

Enjoy. xx

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What you’ll need:

  • 12 hole cupcake tin

Ingredients:

Cupcakes
  • 1 1/2 cups of almond flour
  • 2 tbsp of coconut flour
  • 1 tbsp of tapioca flour
  • 1 tsp of bicarb soda (also known as baking soda)
  • 2 tsp of cinnamon
  • 1 tsp of allspice
  • 1/4 tsp of salt
  • 1/3 cup + 1 tbs of full fat coconut milk (or almond milk)
  • 3 large eggs, whisked
  • 1/4 cup of coconut oil, melted
  • 1/3 cup of honey or organic maple syrup
  • 1 tsp of vanilla essence
  • 1/4 cup of chopped tinned pineapple
  • 1 1/2 cup of grated carrot (A food processor is the easiest and fastest way to do this!)
  • 1/4 cup chopped pecans or walnuts
Whipped coconut icing
  • 1 can of full fat unsweetened coconut milk
  • 2 tbs stevia or icing sugar
  • extra cinnamon for sprinkling

Method

  1. Preheat the oven to 180˚C or 170˚C fan forced oven
  2. Set aside the carrots, pineapple and pecans for the moment
  3. Mix all the dry cupcake ingredients together, making sure you do this properly to distribute the flours evenly.
  4. Combine the milk of your choice, coconut oil, eggs, honey and vanilla essence together with a hand whisk. Add the dry ingredients to the wet ingredients and mix gently.
  5. Finally fold in the grated carrot, pineapple and pecans.
  6. Fill cupcake liners 3/4 to the top and bake in the preheated oven for 20-23 minutes or until starting to brown around the edges and a skewer comes out clean. Allow to cool for 5 minutes before removing the cupcakes from the tray and placing them on a cooling rack
  7. Meanwhile, take the can of coconut milk out of the fridge and be careful not to tip it upside down. The milk will have separated into a cream on the top and a syrup on the bottom. Remove the lid and scoop the firmer ‘cream’ from the top of the can into a bowl. Add powdered stevia or icing sugar and using an electric beater beat the coconut cream until it is fluffy and smooth. This may take 8-10 minutes.
  8. Once the cupcakes are completely cool, use a palette knife or piping bag to ice the tops of them with the whipped coconut cream and sprinkle some extra cinnamon on top. The cupcakes will need to be kept in the fridge as the coconut icing does start to melt after a while outside. Remove the cupcakes from the fridge 10 minutes before serving them.

I hope you had good luck with the icing! Please share your experiences with me.

Enjoy!

The Friday Baker. Xx

  • Posted

    7 April, 2015

One Comment

  • Louisa Burke 18 August, 2015 at 9:59 PM

    How did I not know you had a blog??! It is wonderful. xx

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