(FID) / GF / Low Amines / Med Sals / MSG Free

Carrot Cake Cupcake (S)

Moderate Salicylates – contains dairy, gluten free optional

This recipe makes 12 cupcakes.

Ingredients for cupcakes

  • 1 1/2 cups of grated carrot (S)
  • 1 cup of Plain Flour (or Gluten free flour)
  • 1 teaspoon of bicarb
  • 1/2 teaspoon of baking powder (GF if needed)
  • 1 teaspoon Cinnamon (S)
  • 3/4 cup Sugar
  • 1/4 teaspoon salt
  • 2/3 cup of oil
  • 2 eggs beaten

For the icing you will need

  • 100 grams of Cream Cheese
  • 2 tablespoons of butter
  • 1 cup of icing sugar
  • 1/2 teaspoon of vanila essence


  1. Preheat the oven to 180 degrees.
  2. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl.
  3. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed.
  4. Add the beaten eggs and stir a few times (like 15 or less around the bowl – the fewer the better)!
  5. Grease a cup cake tin or use paper liners. Fill each to about 2/3 of way up with cake mixture
  6. Bake for 12 minutes. Add a few extra minutes if necessary
  7. For the icing, blend the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth.
  8. Ice cupcakes only once cooled.
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