Carrot Cake Cupcakes (Gluten Free & Dairy Free)
These vegan, dairy free, and gluten free carrot cake cupcakes are a sweet spring dessert; the perfect carrot cake for entertaining.
Servings: 12 cupcakes
Ingredients
- Paper cupcake liners
- 1¼ cups gluten free flour
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1 teaspoon ground cinnamon
- 8 ounces 1 cup applesauce
- 4 ounces about ½ cup or a jar carrot baby food
- 2 eggs or 2 egg replacements for vegan
- 2 tablespoons melted coconut oil
- *Optional mix-ins: 1 cup shredded carrots ¼ cup drained crushed pineapple, drained well, ½ cup toasted chopped pecans, ½ cup golden raisins
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup 1 stick vegan butter, softened
- 1 teaspoon vanilla extract
- 4-4½ cups sifted confectioners' sugar
Instructions
- Preheat the oven to 350°F and line 12 standard sized cupcake/muffin tins with unbleached paper liners.
- In a large bowl, combine the flour, sugar, baking soda, salt, nutmeg and cinnamon. Combine the applesauce, baby food, eggs and coconut oil in a smaller bowl and add to dry ingredients. Stir just until mixed. Mix in desired optional ingredients. *As personal preference, I like my carrot cake smooth, but if you don’t, these mix-ins make it more of a traditional texture.
- Split better evenly between cupcakes (they’ll be about 4/5 [almost completely] full). Bake for 18-22 minutes or until baked through (toothpick comes out clean when inserted in center). Allow to cool.
- For frosting, in a large bowl, beat butter and cream cheese until light and fluffy. Add vanilla and beat until mixed. Mix in confectioners’ sugar, a little at a time. Refrigerate for at least 30 minutes. Pipe* onto cupcakes.
Notes
*Use a 1m frosting tip and piping bag to pipe on the frosting (or a 4d tip if the 1m is unavailable).