We're all looking for ways to eat healthy while still enjoying delicious food. Many of us are turning to elimination diets as a way to shed some pounds. Others have to eliminate certain food groups because of allergies. Enter these gluten free vegan carrot cupcakes.
Gluten-free and vegan diets have recently seen a surge in popularity thanks to an increase in the production of tastier ingredients like non-dairy milk alternatives and gluten-free flours.
These carrot cupcakes combine traditional baking ingredients like baking soda, baking powder, and cinnamon, with alternative ingredients like flaxseed, coconut sugar, almond milk, and gf flour to turn them into a gluten free and vegan treat.
I also have these vegan plant-based recipes that are perfect for fall: homemade roasted garlic tomato soup and cinnamon apple chips.
How do They Taste?
The abundance of freshly grated carrot makes these cupcakes as moist as my super moist pumpkin cupcakes, while also amping up the fiber and vitamin content. Snacking on a gluten-free, vegan cupcake that tastes amazing is finally possible!
These Vegan GF Carrot Cupcakes have the perfect mixture of spice and crunch from the cinnamon and toasted pecans. With natural sweeteners like maple syrup and organic cane sugar, they fulfill that sweet tooth craving without being too overpowering.
Topped off with the decadent, vegan cream cheese frosting, these cupcakes are a wonderful way to splurge a little while still following a healthy lifestyle. You won't even be able to tell the difference from regular carrot cupcakes.
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Ingredients
- flax eggs - This is a mixture of flaxseed meal and hot water, creating a gluey binder without using eggs.
- maple syrup - Or you can use agave nectar, which is also vegan.
- organic cane sugar - It's made from the juice of organic sugar cane plants.
- coconut sugar - A natural sweetener derived from the sap of the coconut palm tree.
- almond milk - Plain and unsweetened, not vanilla flavored.
- grated carrot - Use a box grater or food processor.
- gluten free flour blend - I like to use Robin Hood or Bob's Red Mill. Bob's is known for their variety of high quality, whole grain and gluten free baking products. It's basically a mixture of gluten free flours like rice flour, potato starch, pea hull fiber, tapioca starch and a binder like xanthan gum.
- almond flour - Almond flour is simply ground, blanched almonds.
- gluten free oat flour - A flour made from oats that are specifically labeled and processed to be free from gluten.
- vegan butter - I suggest using a stick, rather than the spreadable tub.
- vegan cream cheese - Vegan cream cheese is usually made from cashews, tofu or coconut oil combined with other vegan ingredients to mimic cream cheese.
*Check recipe card for ingredient amounts.
How to Make Gluten Free Vegan Carrot Cupcakes
Step #1. Preheat oven to 350°F and line your cupcake pan with baking cups. Prepare your flaxseed eggs by combining the hot water and flaxseed meal. Then, whisk in coconut oil and maple syrup, sugars, salt, baking powder, baking soda, and cinnamon.
Step #2. Add almond milk and stir. Add grated carrot, stir again. Then, add almond, oat and GF flour blend, stir. Your batter should be relatively thick, but pourable. If it's too thick, add up to ¼ cup more almond milk.
Step #3. If adding chopped pecans, add them and stir to combine.
Step #4. Divide the batter evenly among your cupcake liners. Bake for 15-20 minutes or until golden brown and a toothpick comes out clean.
Chef's Note: I find 17 minutes in my oven is perfect.
Step #5. While the cupcakes are baking, make your frosting! In a large mixing bowl, add vegan butter and beat or whisk until light and fluffy. Then, add vegan cream cheese and mix again until creamy. Add sifted powdered sugar 1 cup at a time, until thick, spreadable and as sweet as you like it!
Step #6. Remove cupcakes from the oven and let them rest until completely cooled. Once cool, frost away! Serve!
Chef's Tips
- You may need more than 3 cups powdered sugar if the frosting doesn't seem thick enough...but be careful you don't add too much!
- In the pictures the frosting is drizzled on the cupcakes in small amounts, but usually I love to load them with the frosting; it's so good! So feel free to do that.
- I like to frost my cupcakes, and then sprinkle a little more cinnamon over top. Then, top each cupcake with a whole, toasted pecan.
- You can also have a look at how these are made in the recipe card video below.
❤️ You might also like this tutorial for how to make vegan banana nice cream.
Recipe FAQs
I recommend storing them covered, in the fridge, for up to 3 to 4 days as they can dry out quickly.
Yes! Freeze for up to 3 to 4 months in a freezer bag or airtight container.
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📋Recipe
Gluten Free Vegan Carrot Cupcakes
Ingredients
For the Batter
- 3 flax eggs - 3 tablespoons flaxseed meal + ½ cup hot water combined
- ⅓ cup coconut oil - melted
- ¼ cup maple syrup
- ½ cup organic cane sugar
- ¼ cup coconut sugar
- ¾ teaspoon sea salt
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ¾ cup plain unsweetened almond milk
- 1 ½ cups grated carrot
- 1 ½ cups gluten free flour blend - I like to use Bob's Red Mill
- ¾ cup almond flour
- ¾ cup gluten free oat flour
- ¾ cup chopped toasted pecans - + whole pecans for topping (optional)
For the Frosting
- ½ cup vegan butter - use sticks, rather than the spreadable tub
- 8 ounces vegan cream cheese - out of the fridge for 1 hour
- 3 cups sifted powdered sugar
Instructions
- Preheat oven to 350°F. Line your cupcake pan with baking cups.
- Prepare your flax eggs by adding 3 tablespoons flaxseed meal and ½ cup hot water to a large mixing bowl, whisk until combined. Then, add coconut oil and maple syrup. Whisk until combined.⅓ cup coconut oil, ¼ cup maple syrup
- Then, add sugars, salt, baking powder, baking soda, and cinnamon. Whisk again.½ cup organic cane sugar, ¼ cup coconut sugar, ¾ teaspoon sea salt, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder, 1 teaspoon cinnamon
- Add almond milk and stir. Add grated carrot, stir again. Then, add almond, oat and GF flour blend, stir. Your batter should be relatively thick, but pourable. If it's too thick, add up to ¼ cup more almond milk.¾ cup plain unsweetened almond milk, 1 ½ cups grated carrot, 1 ½ cups gluten free flour blend, ¾ cup almond flour, ¾ cup gluten free oat flour
- If adding chopped pecans, add them and stir to combine.¾ cup chopped toasted pecans
- Divide the batter evenly among your cupcake liners. Bake for 15-20 minutes or until golden brown and a toothpick comes out clean. (I find 17 minutes in my oven is perfect).
- While the cupcakes are baking, make your frosting! In a large mixing bowl, add vegan butter and beat or whisk until light and fluffy. Then, add vegan cream cheese and mix again until creamy.½ cup vegan butter, 8 ounces vegan cream cheese
- Add sifted powdered sugar 1 cup at a time, until thick, spreadable and as sweet as you like it! You may need more than 3 cups powdered sugar if the frosting doesn't seem thick enough.. but be careful you don't add too much!3 cups sifted powdered sugar
- Remove cupcakes from the oven and let them rest until completely cooled.
- Once cool, frost away! I like to frost my cupcakes, and then sprinkle a little more cinnamon over top. Then, top each cupcake with a whole, toasted pecan. Serve!
Notes
- Recipe adapted from Minimalist Baker Carrot Cake.
- Store covered in the fridge for 3-4 days.
- Freeze for up to 3 to 4 months.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
Moist and delicious! Yum!