275g/9¾oz caster sugar
200ml/7fl oz sunflower oil
4 medium free-range eggs
about 300g/10½oz grated carrot, a little more or less is fine
225g/8oz gluten free flour - we use Doves farm
2 tsp gluten free baking powder
1 tsp ground cinnamon
1 tsp mixed spice
1 tbsp cocoa powder
For the lactose free cheese frosting
125g/4½oz lactose free unsalted butter, softened
125g/4½oz lactose free full-fat cream cheese
275g/9¾oz icing sugar
edible decorations (such as sugar-paste carrots), to finish
Preheat the oven to 180C/350F/Gas 4 and line the pockets of a muffin tray with muffin cases.
Beat the sugar, oil and eggs in mixing bowl until smooth, then stir in the grated carrot.
In a separate bowl combine the gluten free flour, baking powder, spices and cocoa so that they're evenly mixed, then tip this into the carrot mixture and stir well.
Fill the muffin papers to about two-thirds full, then bake for about 25 minutes, or until a skewer poked in comes out almost clean.
For the frosting, make sure the lactose free butter is soft, then, using a whisk or electric mixer, beat it with the lactose free cream cheese in a bowl until smooth and light.
Stir in the icing sugar with a spoon until it begins to come together, then whisk again briefly until light and smooth.
Pipe or spoon blobs of the frosting on each cold cupcake. Decorate with sugar-paste carrots.
Recipe adapted from: Good Food