Hello Health Guru!
What do you do when your favorite grocer puts their organic carrots on sale 3 lbs for .99 — You Make Vegan Carrot Cake Cupcakes!
These cupcakes are SOOOO GOOD!
Back in the day, I used to enjoy carrot cake with cream cheese frosting. Since I’m newly vegan (and my husband hates cream cheese), I opted for a quick and tasty vanilla bean icing.
But enough talking…Let’s Eat!
It calls for 2 1/2 cups of flour. Since this is a gluten-free recipe, I’ve included a recipe blend I’ve used for the last 2 years that’s perfect for cakes, muffins, and pancakes.
Don’t want to make it? Try Bob’s Mills All Purpose Flour.
Vegan Carrot Cake Cupcakes with Vanilla Bean Icing (Gluten-Free & Nut-Free)
The absolute BEST carrot cake cupcake you will ever eat!
- 2 1/4 cups gluten-free flour See Recipe Notes for Gluten-Free Flour Blend Recipe
- 3 tsps baking powder
- 1 tsp baking soda
- 3/4 tsp xanthan gum
- 3 tsps cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 1/2 cup applesauce
- 1 cup sesame seed milk hemp, rice, or coconut milk are great substitutes
- 2 tsps vanilla
- 3/4 cup organic cane sugar
- 1/2 cup (melted) coconut oil
- 2 cups grated carrots
Preheat oven to 350.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl, whisk together the applesauce, sesame seed milk, vanilla, sugar and oil.
Mix the dry ingredients into the bowl with the wet ingredients.
Fold in the carrots and stir until just combined.
Bake for 20 to 25 minutes, or until a toothpick comes out clean.
Let cupcakes cool completely before frosting.
Vanilla Bean Icing Recipe
1 cup powdered sugar
1 teaspoon sesame seed milk
1/8 teaspoon vanilla extract
1/4 teaspoon coconut oil
If you need more liquid, add it slowly by 1/4 teaspoon. Too much liquid and it becomes a glaze (ask me how I know:)