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    In the Kitch » Recipes » Vegan

    Updated: Jul 16, 2024 · Published: Aug 13, 2018 by Alanna Reed · This post may contain affiliate links ·

    Gluten Free & Vegan Carrot Cupcakes

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    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 and vegan carrot cupcakes.

    Vegan gluten free carrot cupcakes on baking rack.

    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.

    Jump to:
    • Ingredients
    • How to Make These Cupcakes
    • Chef's Tips
    • How do They Taste?
    • Storage
    • More Gluten Free Vegan Recipes to Try
    • 📋Recipe

    Ingredients

    • flax eggs - 3 tablespoon flaxseed meal + ½ cup hot water
    • coconut oil - melted
    • maple syrup - or 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
    • grated carrot - use a box grater or food processor
    • gluten free flour blend - I use Bob’s Red Mill
    • almond flour - also known as almond meal or ground almonds
    • gluten free oat flour - a flour made from oats that are specifically labeled and processed to be free from gluten
    • toasted pecans + whole pecans for topping - optional
    • vegan butter - use sticks, rather than the spreadable tub
    • vegan cream cheese - out of the fridge for 1 hour

    *Check recipe card for full ingredients and amounts.

    How to Make These Cupcakes

    Flax seed eggs in bowl.

    Step #1. Preheat oven to 350°F. Line your cupcake pan with baking cups.
    Prepare your flaxseed meal and hot water in a large mixing bowl, whisk until combined. Then, add coconut oil and maple syrup. Whisk until combined. Then, add sugars, salt, baking powder, baking soda, and cinnamon. Whisk again.

    Carrot cupcake batter in bowl.

    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.

    Carrot cupcake batter with pecans in bowl.

    Step #3. If adding chopped pecans, add them and stir to combine.

    Carrot cupcake batter in red silicone muffin mold.

    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.

    Vegan cream cheese frosting in bowl.

    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!

    Vegan Gluten Free carrot cupcakes with vegan cream cheese frosting on rack.

    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.

    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. Finally, snacking on a gluten-free, vegan cupcake that tastes amazing is possible.

    These Vegan GF Carrot Cupcakes receive 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.

    Storage

    Store covered in the fridge for 2-3 days. Freeze for up to 3 to 4 months.

    Vegan Gluten Free carrot cupcakes in lime green polka dot cupcake holders.

    More Gluten Free Vegan Recipes to Try

    • Grilled broccoli on plate with tongs.
      How to Grill Broccoli
    • Cuban lunch chocolate bars stacked.
      Cuban Lunch Chocolate Bar Recipe
    • Fresh basil hummus in bowl with pine nuts.
      Basil Hummus
    • Grilled avocado halves stuffed with pico de gallo on cutting board.
      Grilled Stuffed Avocado

    If you tried this 🥕🧁 Gluten Free & Vegan Carrot Cupcakes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Carrot cupcakes on baking rack with vegan frosting.

    Gluten Free & Vegan Carrot Cupcakes

    Joss Dyckson
    These carrot cupcakes combine traditional baking ingredients with alternative ones to turn them into a gluten free and vegan treat. The abundance of freshly grated carrot makes these cupcakes super moist while also amping up the fiber and vitamin content.
    5 from 4 votes
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    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 cupcakes
    Calories 224 kcal

    Ingredients
     
     

    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 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

    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 flaxseed meal and hot water in a large mixing bowl, whisk until combined. Then, add coconut oil and maple syrup. Whisk until combined. Then, add sugars, salt, baking powder, baking soda, and cinnamon. Whisk again.
      Flax seed eggs in bowl.
    • 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.
      Carrot cupcake batter in bowl.
    • If adding chopped pecans, add them and stir to combine.
      Carrot cupcake batter with pecans in bowl.
    • 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).
      Carrot cupcake batter in red silicone muffin mold.
    • 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! 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!
      Vegan cream cheese frosting in bowl.
    • 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!
      Vegan Gluten Free carrot cupcakes in lime green polka dot cupcake holders.

    Notes

    • Recipe adapted from Minimalist Baker Carrot Cake.
    • Store covered in the fridge for 2-3 days.
    • Freeze for up to 3 to 4 months.

    Nutrition

    Calories: 224kcalCarbohydrates: 27gProtein: 4gFat: 12gSaturated Fat: 4gSodium: 257mgPotassium: 154mgFiber: 3gSugar: 12gVitamin A: 2005IUVitamin C: 0.7mgCalcium: 75mgIron: 1.2mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

    Want to see our recipes in action?Subscribe to our channel on Youtube!

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