Gluten-Free Carrot Cake Cupcakes

Gluten-Free Carrot Cake Cupcakes Recipe

By Loving It Vegan

🔪Prep Time: 30 minutes

👩‍🍳Cook Time: 25 minutes

Ingredients

For the Cupcakes:

2 cups Gluten-Free All Purpose Flour (272g)

1 cup Light Brown Sugar (200g)

1 and 1/4 tsp Baking Powder

1 and 1/4 tsp Baking Soda

1/2 tsp Salt

2 tsp Cinnamon

1 tsp Nutmeg

2 and 1/3 cups Shredded Carrot (256g)

2 Flax Eggs 2 Tbsp Ground Flaxseed + 6 Tbsp Hot Water

1/2 cup Vegetable Oil (120ml)

2 Tbsp Applesauce

1 Tbsp Apple Cider Vinegar

1 tsp Vanilla Extract

For the Cashew Cream Frosting:

1 cup Raw Cashews (150g) soaked for 1 hour in hot water

2 Tbsp Coconut Oil Melted

3 Tbsp Maple Syrup

1 tsp Vanilla Extract

1 tsp Lemon Juice

1/4 tsp Salt

For Decoration:

Crushed Walnuts

Instructions

1Preheat the oven to 350°F (180°C).

2Sift the gluten-free flour into a mixing bowl and add the sugar, baking powder, baking soda, salt, cinnamon and nutmeg and mix together.

3Grate the carrots and add to the bowl.

4Prepare your flax eggs by mixing 2 Tbsp Flaxseed Meal with 6 Tbsp Hot Water and allowing to sit for a minute.

5Add the flax eggs, vegetable oil, applesauce, vinegar and vanilla and mix in very well.

6The batter will be very thick.

7Line a cupcake tray with cupcake liners and divide the batter evenly between them.

8Place into the oven to bake for around 20-25 minutes.

9Check if they're cooked by inserting a toothpick into the center of one of the cupcakes. If it comes out clean, it's cooked.

10Allow the cupcakes to cool completely before frosting.

11Prepare your frosting by soaking the cashews in hot water for 1 hour.

12Then rinse them off and add them to the blender with the melted coconut oil, date honey or maple syrup, vanilla, lemon juice and salt and blend until very very smooth.

13When your cupcakes are completely cooled, spread frosting on top of each cupcake and immediately sprinkle with crushed walnuts.

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