Gluten-free carrot cake cupcakes - a2 Milk™

Gluten-free carrot cake cupcakes

Some people say that carrot cake is a little bit like marmite – you either love it or hate it. But this recipe for carrot cake is a bit extraordinary and we challenge anyone to not LOVE, LOVE, LOVE it! It’s a delicious treat that goes brilliantly with a perfectly brewed cup of tea made with a2 Milk™. Theses gluten-free party sized carrot cake cupcakes are made with a2 Milk™ so they’re naturally free from the A1 protein found in regular cows’ milk.

Ingredients

For the ricotta frosting:

For the cupcakes:

  • 240g rice flour, sifted
  • 1/2tsp baking powder
  • 1/2tsp baking soda
  • 1tsp ground cinnamon
  • a pinch grated nutmeg

 

  • a pinch of sea salt
  • 100g fine demerara sugar
  • 4 medium free-range eggs
  • 120ml coconut oil, melted
  • 60ml fresh semi-skimmed fresh a2 Milk™
  • 1tsp vanilla extract
  • 1tsp freshly grated orange zest
  • 300g finely grated carrots + extra for decorating
  • 4tbsp chopped walnuts + extra for decorating

Directions

For the frosting:

  • Put the ricotta in a cheesecloth inside a sieve over a small bowl and tie up the cloth in a bundle. Refrigerate for 2 hours to drain.
  • In a large bowl, using a whisker, mix together the ricotta, honey and vanilla until smooth and creamy. Refrigerate the mixture until it’s ready to use.

For the cupcakes:

  • Preheat oven to 180°C and arrange the baking rack in the middle shelf.
  • In a large bowl mix together sifted rice flour, baking powder, baking soda, spices and salt.
  • In another bowl, whisk together the eggs and sugar until pale and lightly foamy. Pour in the a2 Milk™, melted coconut oil, orange zest and vanilla extract. Mix well until combined.
  • Gently fold the dry ingredients mix into the wet one, mixing until combined and you have a smooth batter (be careful not to over mix).
  • Fold in grated carrots and chopped walnuts and stir all ingredients together until combined.
  • Line a 15-cup muffin pan with paper cupcake liners. Fill each cup 2/3 full of the carrot cake mixture, so the batter doesn’t rise too high and spill over the top.
  • Bake for about 15-20 minutes, or until a toothpick inserted in the centre comes out clean.
  • Remove from the oven and allow cupcakes to cool completely.
  • Frost cupcakes with the ricotta cream and top with chopped walnuts and grated carrot to make them look beautiful and then serve.
  • In the unlikely event that you have any leftover cupcakes, store them in an airtight container in the fridge for up to 2 days. You could also make a double batch and freeze the cupcakes (without the frosting on). Then when you’re ready to use them, thaw them overnight in the refrigerator and frost just before serving.

Recipe Source:

By Andrea
Recipe courtesy of  The Petite Cook

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