Published: 13 January 2024
Jump to RecipeCarrot cake is one of those timeless classics that delivers both comfort and nostalgia in a single bite. Everyone has their own way of making carrot cake. Some add raisins while others prefer coconut flakes, or even pineapple chunks. But, in my opinion, nothing beats the unmatched combination of carrots and walnuts.
This special recipe brings you bite-sized carrot cakes topped with a snowy tip made of cream cheese and meringue frosting. I used rice flour and a mixture of ground cinnamon, clove, ginger and nutmeg for a perfectly light and spiced cake. As for the mascarpone/meringue frosting, it features the brightness of lemon zest and an added nutritional boost from the egg whites.
And did I mention? This light and bright delight requires no oils!
Enough said. Let the baking begin!
Did you know? In 2016, the city of Surrey in British Columbia, Canada proudly secured the title for crafting the largest carrot cake in the world -an impressive feat weighing in at a whopping 2.075 kg (4,574 lb).
Gluten-Free, Oil-Free Mini Carrot Cupcakes With Mascarpone Frosting
Equipment
- 1 box grater (to shred the carrots)
- 1 electric hand mixer
- 1 mini cupcake tray or muffin tin (roughly 5 cm diameter and 3 cm deep)
Ingredients
Carrot Cupcakes
- 2 cups shredded carrots (roughly 250g or 4 medium-large carrots)
- 2 tsp lemon juice
- 1 tsp four spices
- 1 sachet instant coffee (roughly 1.8g or 1 heaping tsp)
- 1/4 cup warm water
- 1/2 cup brown sugar
- 1/2 cup mascarpone (roughly 125g)
- 1/2 cup walnuts (coarsely chopped and toasted)
- 1 1/2 cups rice flour
- 2 tsp baking powder
- 1/2 tsp baking soda
Mascarpone Frosting
- 2 egg whites
- pinch of salt
- 1/2 cup mascarpone (roughly 125g)
- 1/2 cup icing sugar
- zest of 1 lemon
Topping
- walnuts
Instructions
Carrot Cupcakes
- Preheat the oven to 175°C (347°F).
- In a large bowl, add the shredded carrots, lemon juice, mascarpone and 4 spices. Mix well.
- In a separate bowl, combine the instant coffee, warm water and brown sugar using the electric hand mixer until creamy and thickened. Add to the carrot mixture and combine.
- Add the rice flour, baking soda and baking powder to the carrot mixture. Mix well.
- Add the walnuts and mix to evenly distribute.
- Grease the bottom and the top of your mini muffin tin or cupcake tray. Fill up each holder (I used about 1 1/2 tablespoons of batter in each case, filling them to the top).
- Bake in the middle rack for 14 minutes. Then lower heat to 160°C (320°F) and bake for another 4 minutes. The cupcakes should be golden brown and a skewer inserted into the middle of the cake should come out clean.
- Leave them to cool completely.
Mascarpone Frosting
- In a stainless steel bowl, beat the egg whites at medium speed using an electric mixer until soft peaks form. Then add a pinch of salt and whisk at high speed until stiff peaks form.
- Add the sugar, one tablespoon at a time while whisking.
- In a separate bowl, whisk the mascarpone to soften it before folding in the egg whites and lemon zest.
Decorate!
- Frost the cooled cupcakes and decorate with walnuts.
