Vegan Carrot Cupcakes

My husband and I absolutely loved this recipe. Not going to lie, but it did leave us speechless. lol

Enjoy this recipe!! 

Yes, it is vegan and gluten free friendly! ūüôā

Prep Time

15 Minutes

Cook Time

20 to 25 mins

Total Time

35 to 40 mins

 

Servings

14 to 16 Servings

Ingredients

  • 2 cups (250g) GF All Purpose Flour (2 cups of any kind of gluten free flour works great besides coconut flour)
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tsp Ground¬†Cinnamon
  • 1 tsp Ground Nutmeg
  • 2 cups Grated Carrot
  • 1 cup Lakanto Golden Sugar
  • 2 Flax Eggs¬†(2 Tbsp Ground¬†Flaxseed Meal¬†with 6 Tbsp Water)
  • 1/4 cup melted coconut oil
  • 1/4 cup of apple sauce¬†
  • 1 Tbsp Apple Cider Vinger
  • 1/2 cup to 1 cup Chopped Walnuts,¬†Raisins, Dried Pineapple Chunks, (Optional)

Frosting:

Directions

  1. Preheat the oven to 350¬įF (180¬įC).
  2. Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.
  3. Add the grated carrot and the golden sugar.
  4. Prepare the flax eggs, by mixing 2 Tbsp Flaxseed Meal with 6 Tbsp Water and allowing to sit for a minute.
  5. In the meantime, add melted coconut oil, applesauce, and apple cider vinegar to the mixing bowl, along with the flax egg.
  6. Mix everything together in the mixing bowl. 
  7. Optional add chopped walnuts, raisins, or dried pineapple chunks to the batter.
  8. Pour batter into 12 lined muffin tins that are¬†sprayed with some¬†kind of cooking spray so cupcakes¬†don’t stick, filling 2/3 full (there will be extra batter left over, wait until this batch is done then cook the rest of the batter.)
  9. Bake in the center of the oven at 350ňöF for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Let cool 5 minutes in the pan then remove cupcakes to a wire rack to cool completely.
  10. Allow the cakes to cool completely on a cooling rack.
  11. While the cakes are cooling, prepare the frosting.
  12. Add the powdered sugar, cream cheese, and 1 scoop of vanilla protein powder (optional) in a high speed blender.
  13. If your frosting is too thick then add a drop of dairy free milk at a time as needed to get your frosting mix to the perfect consistency. If your frosting ends up too thin, add more powdered sugar.
  14. Add frosting to the top of the cupcakes are enjoy!!

Print

Vegan Carrot Cupcakes

Vegan & gluten free cupcakes!
Course Breakfast, Dessert
Cuisine American
Keyword Carrotcake, Glutenfree, Vegan
Prep Time 15 minutes
Servings 14
Author Kimberly Althauser-Lucas

Equipment

  • 12-Cup Baking Muffin Pan

Ingredients

  • 2 cups Gluten Free All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • ¬Ĺ tsp Salt
  • 2 tsp Ground Cinnamon
  • 1 tsp Nutmeg
  • 2 cups Grated Carrots
  • 1 cup Lakanto Golden Sugar
  • 2 tbsp Flax Eggs 2 Tbsp Ground¬†Flaxseed Meal¬†with 6 Tbsp Water
  • ¬ľ cup Melted Coconut Oil
  • ¬ľ cup Apple Sauce
  • ¬Ĺ cup Chopped Walnuts,¬†Raisins, Dried Pineapple Chunks Optional

Frosting

Instructions

  • Preheat the oven to 350¬įF (180¬įC).Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl. Add the grated carrot and the golden sugar.
    2. Prepare the flax eggs, by mixing 2 Tbsp Flaxseed Meal with 6 Tbsp Water and allowing to sit for a minute. In the meantime, add melted coconut oil, applesauce, and apple cider vinegar to the mixing bowl, along with the flax egg.
    3. Mix everything together in the mixing bowl. Optional add chopped walnuts, raisins, or dried pineapple chunks to the batter.
    4. Pour batter into 12 lined muffin tins that are sprayed with some kind of cooking spray so cupcakes don't stick, filling 2/3 full (there will be extra batter left over, wait until this batch is done then cook the rest of the batter.)
    5. Bake in the center of the oven at 350ňöF for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Let cool 5 minutes in the pan then remove cupcakes to a wire rack to cool completely.
    6. Allow the cakes to cool completely on a cooling rack. While the cakes are cooling, prepare the frosting. Add the powdered sugar, cream cheese, and 1 scoop of vanilla protein powder (optional) in a high speed blender.
    7. If your frosting is too thick then add a drop of dairy free milk at a time as needed to get your frosting mix to the perfect consistency. If your frosting ends up too thin, add more powdered sugar.
    8. Add frosting to the top of the cupcakes are enjoy!!

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