Gluten Free Carrot Cupcakes with Orange Cream Cheese Frosting

Preheat oven to 170C. Put 18 cupcake wrappers into cupcake trays.

Sift dry ingredients together (everything on the list before the brown sugar – I don’t count brown sugar as “dry” because it doesn’t pass through a seive).

Stir in brown sugar, carrots and walnuts.

Mix oil, sour cream and eggs together, then stir into the mix.

Spoon into 18 cupcake wrappers, being careful to put uniform amounts in each.

Bake for 7 minutes at 170C to promote rising and then another 8-10 minutes at 160C. Cakes are cooked when a skewer comes out cleanish and it doesn’t look wet on top. Keep an eye on them from about the 5 minute mark during the 160C cycle – your times may vary because my oven is old!

Cool in tray.

While they’re cooling, beat the cream cheese and the orange rind together until fluffy and not lumpy. Continue to beat as you add the icing sugar, a heaped spoonful at a time, and beat until smooth. Spread onto cooled cupcakes.