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    Home » Vegan

    Published: Aug 13, 2018 · Modified: Nov 28, 2023 by Alanna Reed · This post may contain affiliate links ·

    Gluten Free & Vegan Carrot Cupcakes

    Jump to Recipe Jump to Video

    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.
    Jump to:
    • Ingredients
    • How to Make These Cupcakes
    • How do They Taste?
    • Storage
    • 📋Recipe

    Ingredients

    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.

    • flax eggs - 3 tablespoon flaxseed meal + ½ cup hot water
    • coconut oil - melted
    • maple syrup
    • organic cane sugar
    • coconut sugar
    • sea salt
    • baking soda
    • baking powder
    • cinnamon
    • almond milk - plain and unsweetened
    • grated carrot
    • gluten free flour blend - I use Bob’s Red Mill
    • almond flour
    • gluten free oat flour
    • 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
    • sifted powdered sugar

    How to Make These Cupcakes

    Step #1

    Flax seed eggs in bowl.

    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.

    Step #2

    Carrot cupcake batter 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.

    Step #3

    Carrot cupcake batter with pecans in bowl.

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

    Step #4

    Carrot cupcake batter in red silicone muffin mold.

    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).

    Step #5

    Vegan cream cheese frosting in bowl.

    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!

    Step #6

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

    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:

    • 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.
    • You can also have a look at how these are made in the recipe card video below.

    How do They Taste?

    The abundance of freshly grated carrot makes these cupcakes super moist 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. You will be surprised how moist and delicious these cupcakes are!

    Storage

    Store covered in the fridge for 2-3 days.

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

    Did you enjoy this unique cupcake recipe? If you've given it a try, please share your experience with others so they know how truly superb they are. If you haven't yet tried them and are looking for a new way to satisfy that sweet tooth with a gluten and/or vegan diet, get in the kitchen and make these. You'll be glad you did.

    📋Recipe

    Carrot cupcakes on baking rack with vegan frosting.

    Gluten Free & Vegan Carrot Cupcakes

    Alanna Reed
    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 25 minutes mins
    Cook Time 15 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 cupcakes
    Calories 224 kcal

    Ingredients
     
     

    • 3 flax eggs - 3 tablespoon flaxseed meal + ½ cup hot water
    • 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.

    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.

    Keyword carrot, gluten free flour
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