Carrot Cake Cupcakes
I LOVE carrot cake anything and I was so happy with this recipe. These carrot cake cupcakes/muffins are made without any gluten, grains, dairy, or refined sugars, but trust me your regular cupcake eating friends will love these too! The dairy free cream cheese frosting is such a delight, but if want to enjoy them as muffins just omit the frosting part.
Equipment
- 1 muffin pan
- muffin cup liners
- Piping bag and tips for frosting optional
Ingredients
For the cupcakes
- 2 cups Gf/Paleo all-purpose flour
- 1 cup shredded carrots
- 1 cup nut milk
- 2/3 cup coconut sugar
- 1/3 cup applesauce
- 1/3 cup shredded coconut(optional)
- 1/3 cup melted coconut oil or avocado oil
- 2 flax eggs or egg substitute
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp cardamom
For the cream cheese frosting
- 8 oz dairy free cream cheese
- 1 stick vegan or grass fed butter
- 2 cups powdered monk fruit
- 1 tsp vanilla extract
Instructions
- In a bowl, mix together the all-purpose flour, coconut sugar, coconut, baking soda, baking powder, and spices.
- In a separate bowl, whisk together the nut milk, flax eggs, applesauce, coconut oil, vanilla extract, and shredded carrots.
- Combine the wet and dry ingredients, then add about 1/4 cup of the batter to 12 lined muffin cups. Bake at 350 degrees for about 20-22 minutes.
- Make the cream cheese frosting by adding the butter to a bowl first. Beat the butter using a hand mixer until it's creamed.
- Add in the cream cheese and vanilla extract and beat for a minute. Add in the powdered monk fruit 1/2 cup at a time and beat until well blended.
- Once the cupcakes are done baking, let them cool down completely before frosting.
- Add the cream cheese frosting to a piping bag and pipe on each cupcake.
- Store in an air tight container in the fridge until ready to enjoy!