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Vickys Carrot Cake Cupcakes, GF DF EF SF NF
Vickys Carrot Cake Cupcakes, GF DF EF SF NF

Before you jump to Vickys Carrot Cake Cupcakes, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.

Almost every single article about reducing your weight and getting healthy explains readers to avoid drive through windows like the plague and that they need to carry out all of their own cooking. This is really very true. But occasionally the last thing you wish to do is put together a whole meal for yourself and your family. Sometimes almost all you want is to go to the drive through and get home as soon as possible. There isn’t any reason that you shouldn’t be allowed to do this and not be plagued by guilt about slipping on your diet. This can be done because lots of the popular fast food destinations making the effort to make their menus healthier now. Here is the way to eat healthfully when you hit the drive through.

Milk, juice and water would be the best selections for beverages. When you consume a large soft drink you are putting a lot of empty calories to your day. Usually just one serving of soft drinks is merely eight ounces big. That portion usually is made up of at the very least a hundred calories and more than a few tablespoons of sugar. A fast food soft drink is almost always at the very least twenty ounces. Typically, however, they’re 30 ounces. Choosing a soft drink as your drink increases your calorie absorption by thousands and adds way too much sugar to your diet. Milk, fruit juices or plain water are more healthy choices.

Traditional logic tells us that one sure way to get healthy and lose weight is to drop the drive through and to remove fast food restaurants from your thoughts. Most of the time this is a good idea but if you make great choices, there’s no reason you can’t visit your drive through once in a while. Occasionally, letting someone else cook dinner is just what you require. When you select wholesome menu items, you do not have to feel terrible about visiting the drive through.

We hope you got benefit from reading it, now let’s go back to vickys carrot cake cupcakes, gf df ef sf nf recipe. To make vickys carrot cake cupcakes, gf df ef sf nf you need 21 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to cook Vickys Carrot Cake Cupcakes, GF DF EF SF NF:
  1. Provide 180 grams gluten-free / plain flour (1 & 1/4 cups)
  2. You need 1/4 tsp xanthan gum if using gluten-free flour
  3. Get 1 tsp baking soda / bicarbonate of soda
  4. Prepare 1/4 tsp baking powder
  5. Prepare 3/4 tsp ground cinnamon
  6. You need 1/4 tsp ground nutmeg
  7. Take 150 grams carrots, grated / shredded (1 medium-large carrot)
  8. You need 200 grams soft brown sugar
  9. Take 125 g applesauce (1/2 cup)
  10. Provide 60 ml melted coconut oil (1/4 cup)
  11. Use 1 tsp vanilla extract
  12. Use 2 tbsp ground flaxseed mixed with 6 tbsp water
  13. You need 80 grams sultanas, raisins, walnuts etc - optional
  14. Use Simple Glaze Icing
  15. Use 115 grams icing / powdered sugar
  16. Take 1 tbsp warm water
  17. You need Cream-Cheese Frosting
  18. Provide 115 g Violife brand cream cheese - GF SF Vegan brand
  19. Provide 50 g gold foil-wrapped Stork margarine
  20. Prepare 1 tsp vanilla extract
  21. Take 125 g icing sugar / powdered sugar
Steps to make Vickys Carrot Cake Cupcakes, GF DF EF SF NF:
  1. Let the flax mixture stand for 10 minutes while you prepare the other ingredients
  2. Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper cases
  3. Mix together the flour, baking powder, baking soda, cinnamon, nutmeg and xanthan gum if using
  4. Add the grated carrots to another bowl with the sugar, applesauce, oil and vanilla. Stir together, add the flax mix and stir again
  5. Mix the dry and wet ingredients together until just combined. The batter should be thick like a banana bread but gluten-free flour will need an extra tablespoon or 2 of water
  6. Fold in the sultanas / nuts if using then divide the batter evenly between the cupcake cases
  7. Bake for 20 - 22 minutes until golden, firm to the touch and risen. A skewer test will work to test the middle is cooked
  8. Let cool on a wire rack then glaze with a simple mixture of the powdered sugar mixed with the warm water, then sprinkle a pinch of cinnamon on top of each
  9. To make the more decadent cream cheese frosting, whisk the cream cheese and margarine together in a stand mixture to loosen, then add in the vanilla and sugar and whip until fluffy
  10. Spoon into a piping bag and swirl on

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