The Home Economics Bit

A (Very) Brief History of Carrot Cake

Carrot cake is a sweet treat that uses grated carrots as a natural sweetener and to add moisture and texture to the cake.

It is reported that the first ever carrot cake recipe appeared in a French cookbook published in Britain in 1827.

During World War II, England was forced to ration sweeteners. As a substitute, the government promoted the usage of carrots to provide the sweet factor in cakes and puddings.

It wasn’t until the 1960s that carrot cake was paired with decadent cream cheese icing.

For more, see The History Of Carrot Cake Goes Back Way Longer Than You Might Expect (tastingtable.com)

Gluten Free Carrot Cake Cupcakes

Gluten Free Mummy
Moist and flavoursome gluten free carrot cake cupcakes with a decadent cream cheese vanilla icing.
Prep Time 30 minutes
Cook Time 22 minutes
Course Dessert
Servings 12 cupcakes

Ingredients
  

  • 175 g light muscovado sugar
  • 100 g gluten free brown flour
  • 100 g gluten free self raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp mixed spice ensure it's gluten free
  • 1 unwaxed orange zested
  • 2 eggs
  • 150 ml sunflower oil
  • 200 g carrots grated

For the icing

  • 100 g butter softened
  • 300 g mascarpone cheese
  • 100 g icing sugar sifted
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 180°C/160°C fan/gas 4.
  • Line a 12-hole muffin tin with cases.
  • Mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest in a large mixing bowl. 
  • Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot.
  • Divide the mixture between cases and bake for 20-22 mins, or until a skewer comes out clean.
  • Cool on a wire rack.

For the cream cheese icing

  • Beat the butter until really soft.
  • Then beat in the sifted icing sugar until smooth.
  • Add the soft cheese and vanilla. Beat until smooth.
  • Use a piping bag or a palette knife to swirl the icing on top of the cupcakes.
Keyword gluten free carrot cake