Gluten free vegan carrot cake cupcakes
These carrot cake cupcakes are gluten free, dairy free, egg free, and vegan.
Servings: 12 cupcakes
Ingredients
Carrot cake cupcakes
- 2 cups gluten free all purpose flour
- 2/3 cups brown sugar
- 2/3 cups white sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 2 1/2 cups grated carrot
- 1/4 cup pecan pieces
- 3/4 cup coconut milk
- 1/2 cup vegetable oil
- 2 tsp apple cider vinegar
- 4 tsp vanilla extract
- 2 1/2 tsp ground cinnamon
Vanilla frosting
- 2 cups confectioners sugar
- 1/4 cup coconut oil
- 2 tbsp coconut milk
- 2 tsp vanilla
Instructions
- Preheat the oven to 350 degrees.
- Mix all of the dry ingredients together in a large mixing bowl. Whisk all of the wet ingredients together in another large mixing bowl. Pour the dry ingredients into the wet ingredients little by little, mixing as you do so. Stir the batter until there are no large clumps left in the batter.
- Line the wells of a muffin tin with cupcake liners then add the batter for the carrot cake cupcakes. We recommend filling the wells 1/2 to 2/3 of the way full. For a standard sized muffin tin, this will mean adding around 2 tbsp of cupcake batter. Make sure not to fill the wells any more than 2/3 of the way full. The cupcakes will expand as they cook and they will overflow if there is too much batter added.
- Bake the cupcakes for 20 - 22 minutes at 350 degrees. If you are not sure whether the cupcakes are done, you can stick a toothpick in one of the cupcakes. If the toothpick comes out dry, the cupcakes are done.
- We recommend turning the oven off and propping the door open then keeping the carrot cake cupcakes in the oven to cool. If the cupcakes cool too quickly, they will sink in the middle.
- Melt the coconut oil for the icing and combine all of the ingredients for the vanilla icing. Spread the icing over the carrot cake cupcakes while the icing is still warm.
Notes
Icing consistency. This recipe for lemon icing makes a firm icing that solidifies in the refrigerator. We prefer to use this type of icing because it makes it easy to stack cupcakes on top of each other in the freezer or refrigerator. If you want to make an icing that is more light and fluffy, you should replace the coconut oil with equal quantities of vegan butter or margarine. If you are using butter or margarine, you should use softened butter rather than melted butter. If the icing is too thick, you can add a few teaspoons of non-dairy milk to thin it out. Xanthan gum. If your gluten free all purpose flour blend does not contain xanthan gum or a similar replacement for gluten then you should add around 1/4 tsp of xanthan gum per cup of flour. Tips for measuring flour. We recommend measuring flour by spooning the flour into a measuring cup then leveling off the flour with a butter knife. This is the most consistent way to measure flour. If you dip your measuring cup into the bag of flour, it will compress the flour and you will end up with extra flour.