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Healthy Vegan Carrot Cake Cupcakes

These delicious treats are vegan, oil-free, gluten-free, & refined-sugar free!

Servings 18 cupcakes

Ingredients

  • 1/2 cup applesauce
  • 1/2 cup almond butter
  • 2 cups Bob's Red Mill Gluten-Free All Purpose Baking Flour
  • 1/4 cup ground flax seeds
  • 3/4 cup water
  • 2 cups coconut sugar
  • 3 cups grated carrot
  • 3 tsp cinnamon
  • 2 tsp vanilla extract
  • 1.5 tsp apple cider vinegar
  • 1 tsp baking soda
  • 1 tsp salt

Cream Cheese Frosting

  • 8 oz dairy-free cream cheese (use oil-free one by Kite Hill or Miyoko's)
  • 16 oz powdered sugar (1 pound package)
  • 2 tsp vanilla extract
  • 4 oz non-dairy milk

Instructions

  1. First, combine water and flax seeds in a separate bowl. Allow to sit for about 15 minutes or until it becomes jelly-like.

  2. While that is setting, combine applesauce, almond butter, and coconut sugar in a separate bowl.

  3. In another separate bowl, sift together dry ingredients: flour, baking soda, salt, and cinnamon.

  4. Once the flax "egg" is ready, add it to the wet mixture and mix well.

  5. Add the dry ingredients to the wet ingredients and beat well.

  6. Next, add in vanilla, apple cider vinegar, and carrots. Mix well and allow to sit for at least 10 minutes.

  7. Add mixture to cupcake pan using baking cups. Mine made about 18 cupcakes in total, but yours might make more or less depending on the size of your pan.

  8. Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean.

  9. Place cupcakes on cooling rack when done.

For Cream Cheese Frosting:

  1. Beat cream cheese and non-dairy milk.

  2. Add sugar and vanilla. Beat well.

  3. Frost cupcakes when cool.

  4. You can garnish with grated carrots, pecans, or cinnamon.

    Enjoy!