Gluten Free Vegan Carrot Cupcakes
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.
Servings: 16 cupcakes
Calories: 224kcal
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!
Video
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
Calories: 224kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Sodium: 257mg | Potassium: 154mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2005IU | Vitamin C: 0.7mg | Calcium: 75mg | Iron: 1.2mg
