Carrot cake is one of my favorite desserts of all time! Where I’m from in Mystic, Connecticut, there was a popular bakery that had the most famous carrot cake in town. I got my hands on the recipe – which was obviously not vegan and was VERY naughty. I completely altered the recipe and made it a healthy treat without sacrificing flavor. I wanted my carrot cake without the guilt & now you can have it too!
These cupcakes have two different options for frosting: a cream cheese frosting that contains powdered sugar and a maple pecan frosting with no refined sugar. I will post the recipe to the cream cheese frosting below. The other option is one I found by Jessie May which is here: Maple Pecan Frosting. They’re both delicious and oil-free! (The pictured cupcakes have the cream cheese frosting on them.)
Healthy Vegan Carrot Cake Cupcakes
These delicious treats are vegan, oil-free, gluten-free, & refined-sugar free!
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
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First, combine water and flax seeds in a separate bowl. Allow to sit for about 15 minutes or until it becomes jelly-like.
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While that is setting, combine applesauce, almond butter, and coconut sugar in a separate bowl.
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In another separate bowl, sift together dry ingredients: flour, baking soda, salt, and cinnamon.
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Once the flax “egg” is ready, add it to the wet mixture and mix well.
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Add the dry ingredients to the wet ingredients and beat well.
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Next, add in vanilla, apple cider vinegar, and carrots. Mix well and allow to sit for at least 10 minutes.
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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.
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Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean.
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Place cupcakes on cooling rack when done.
For Cream Cheese Frosting:
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Beat cream cheese and non-dairy milk.
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Add sugar and vanilla. Beat well.
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Frost cupcakes when cool.
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You can garnish with grated carrots, pecans, or cinnamon.
Enjoy!
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