Carrot Cupcakes- Lactose Free

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I was very excited yesterday when I went shopping and found 'Lactose Free Cream Cheese.' I am lactose intolerant and cream cheese is something that can not be substituted. With my tub of cream cheese in hand I returned home to find something to cook. I thought why not go the whole hog and do a lactose free cake.

So carrot cake it is. I am a sucker for cupcakes mainly because they are easier to share and transport but this recipe can also be made into a three layered 9 inch cake.

Here we go. Preheat the oven to 165 degrees Celsius. There is a little bit of prep for this recipe, grate 3 cups of carrot, crop 1 cup of walnuts, measure out 1 cup of shredded coconut and half a cup of currants. In another bowl sift together 2 cups of plain flour, half a teaspoon of salt 2 teaspoons of cinnamon, baking powder and bi-carb soda.

With the majority of the ingredients measured ready to go, put 1 cup of canola oil and 2 cups of sugar in your bench mixer on low-medium speed. Beat until smooth. Then mix in 1 egg at a time, adding 4 eggs in total. Once the mixture has come together reduce the speed and add the flour mixture. Careful to not over mix, just until combined. Then add the carrot, walnut, coconut and currants. Mix for a further 30 seconds to combine.

As I said earlier I made mine into cupcakes. In a muffin tin, the recipe make 30 cupcakes. Fill the cupcake liners about two thirds of the way. I baked mine for between 20-25 minutes. Once cooked remove from the tray and allow to cool whilst you make the icing.

For the icing once again combine the ingredients into your bench mixer. Firstly beat 220 grams of cream cheese with 110 grams of butter(or for the lactose free option Canola spread) until smooth. Then add 3 cups of icing sugar, a cup at a time and beat until combines. (Note: If you use canola spread you may need to add another half a cup of icing sugar just to thicken the mixture up a little more.) Finish with 1 tablespoon of lemon juice mixed thought.

Pipe or spread cream cheese icing over cup cakes and finish with a walnut piece.



I have to say that this carrot cake recipe is definitely a keeper. I loved them and they were relatively easy to make.

Until next time, Happy cooking, Kate.

***Ingredients
Cake
  • 3 cups of grated carrot
  • 1 cup walnuts
  • 1 cup shredded coconut
  • 1/2 cup currants
  • 2 cups plain flour
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 tsp Baking Powder
  • 2 tsp Bi-carb soda
  • 1 cup canola oil
  • 2 cups sugar
  • 4 eggs
Icing
  • 200g cream cheese
  • 100g butter/ canola spread
  • 3 cups of icing sugar
  • 1 tbs lemon juice

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