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!
This recipe was inspired by Jeanine Donofrio & Jack Mathews at Love & Lemons.
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.
- 2 1/4 cups gluten-free flour (see recipe in the Notes)
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon xanthan gum
- 3 teaspoons cinnamon
- 1/2 teaspoons nutmeg
- 1 teaspoons salt
- 1/2 cup applesauce
- 1 cup sesame seed milk (hemp, rice, or coconut milk are good alternatives)
- 2 teaspoons 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.
- Store leftover frosted cupcakes in the fridge.
- 1 cup garbanzo bean flour
- 1 cup brown rice flour
- 1/2 cup sorghum flour
- 1/2 cup tapioca flour
- 1/2 cup potato starch
- Store extra flour in a sealed glass jar.
- 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:)