Carrot Cupcakes

Dairy free/ wheat free/ soya free/ peanut free

Felix has been allergic to so many foods I have found baking a cake I am happy to eat an ongoing challenge.  If you are going to the effort of baking a batch of cupcakes it’s likely everyone will want to try one.  The last thing you want is an unsuspecting soul sinking their teeth into an inviting cake only to discover it tastes a bit, erm……unusual!

Whilst heavily pregnant with Felix I baked a giant carrot cake from the Hummingbird Bakery cook book and have been trying to create an alternative since.  This is a great cake to make with the help of children as it is so simple.

I hope you enjoy eating these cakes – they are delicious with no icing.  I’ll post soon my dairy free buttercream icing recipe for when you want a treat.   In the meantime, give yourself a pat on the back for choosing a recipe with a bit of extra veg…


Preheat oven to 170c

Line a 12 hole muffin tin with muffin cases

150ml sunflower oil

2 large eggs

150g light soft brown sugar

1 tsp vanilla extract

150g rye flour*

1 tsp mixed spice

½ tsp bicarbonate of soda

½ tsp gluten free baking powder – most supermarkets now stock this as their standard baking powder

A pinch of salt

150g grated carrots

75g chopped walnuts**

Beat the oil, eggs, sugar and vanilla extract together in a large bowl.  You can use a freestanding or handheld mixer to speed this stage up.  You’ll end up with a smooth, glossy and sloppy mixture.

Add the flour, spice, bicarb, baking powder and salt in 4 stages mixing between each addition.

Gently fold the carrots and walnuts into the mixture until evenly distributed.

Spoon the mixture between the paper cases and bake for 20-25 minutes until the centre is springy when pressed.

Leave to cool for 5 minutes in the tin before transferring to a wire rack to cool.  The cakes should taste good for 5 days if stored in an airtight tin.  If you are using the gluten free option these are better eaten fresh as they tend to become dry and crumbly after 2 days.

*I use the Doves Farm rye flour as Felix is allergic to wheat rather than gluten.  You can switch to gluten free plain flour mixed with 1 tsp of xanthan gum if you cannot eat gluten.

**These can be substituted with roughly chopped pecan nuts.  If you can’t eat either of these nuts leave them out of the recipe and it will still taste delicious.

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