Carrot Cake Cupcakes



125 g Bakers' Magic Gluten free flour

25 g Potato starch

1 tsp Baking powder

1/2 tsp Salt

1 tsp Cinnamon

62 g Walnuts (finely chopped) + extra

200 g Caster sugar

125 g Oil (I used Rice Bran oil)

62 g Water

2 Eggs

1 Carrot (finely grated)


Extra walnuts are needed for sprinkling on top of the icing. Omit the walnuts if after a nut free cake.

Maize starch = Cornflour from maize/corn and potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour.


Cream Cheese Icing*

 250 g Cream cheese

150 g Icing sugar

Juice & zest of a lemon

* Substitute a different icing if after a dairy free cake. 



Turn oven on to 170 C.

Line a 12 hole muffin tin with cupcake papers.

Combine together the Bakers' Magic Gluten free flour, potato starch, salt, baking powder & cinnamon. 

Peel & finely grate the carrot. Squeeze out the excess juice. Transfer the grated carrot to a mixing bowl. I grated the carrot in a juicer, collected the juice (for something else) & used ~50 g of the carrot for the cupcakes. 

Add the sugar to the carrot & stir to combine.

Mix in the water.

Using a spoon to stir the mixture in between additions add in the oil, eggs & chopped walnuts.

Add in the dry ingredients & stir to combine.

Set aside for 10 minutes.

Spoon the batter into the cupcake papers.

Bake in the oven for approximately 25 mins. The actual time will depend on your oven. 

Bring out of the oven & allow to cool before icing. 


Zest & juice the lemon.

Beat together the cream cheese & icing sugar.

Add in the lemon zest & ~1/4 of the lemon juice.

Continue beating the icing.

Add in another 1/4 of the lemon juice & beat it in. At this stage you will need to taste the icing to determine whether you need to add in any more lemon juice.

Top the cupcakes with the cream cheese icing & sprinkle on chopped walnuts.