Name: Gluten-free Vegan Nut-free Carrot Cupcakes
Prep time: 20 min
Cook time: 30 min
Yield: 24 cupcakes
Cuisine: Dairy-free
Ingredients: 1 3⁄4 cup gluten-free flour blend ( (I used Robin Hood Nutri Flour Gluten Free blend)); 1⁄4 cup tapioca starch; 2 teaspoons xanthan gum ( (if your gf blend does not include xanthan gum)); 2 teaspoons baking powder; 2 teaspoons cinnamon; 1 teaspoon baking soda; 3/4 teaspoon salt; 1/2 teaspoon nutmeg; 3 flax eggs (1 tablespoon of ground flax + 3 tablespoons of water = 1 egg); 2 cups grated carrots; 1/2 cup white sugar; 1/2 cup Brown sugar; 3/4 cup vegetable oil; 1 teaspoon vanilla; 1 cup crushed canned pineapple (drained)

Gluten-free Vegan Nut-free Carrot Cupcakes

Moist, dense and delicious carrot cupcakes that taste just like traditional carrot cakes.

CourseDesserts, Snack
CuisineDairy-free, Egg-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Sulphite-free, Top 8 Allergen-free, Tree Nut-free, Wheat-free
Ingredient/MethodFreezer Friendly, Kid Friendly, Vegan, Vegetarian

Servings	Prep Time
24cupcakes	20minutes

Cook Time

30minutes

Servings	Prep Time
24cupcakes	20minutes

Cook Time

30minutes

Ingredients

Dry Ingredients

1 3⁄4 cup gluten-free flour blend (I used Robin Hood Nutri Flour Gluten Free blend)
1⁄4 cup tapioca starch
2teaspoons xanthan gum (if your gf blend does not include xanthan gum)
2teaspoons baking powder
2teaspoons cinnamon
1teaspoon baking soda
3/4teaspoon salt
1/2teaspoon nutmeg

Wet Ingredients

3 flax eggs1 tablespoon of ground flax + 3 tablespoons of water = 1 egg
2cups grated carrots
1/2cup white sugar
1/2cup Brown sugar
3/4cup vegetable oil
1teaspoon vanilla
1cup crushed canned pineappledrained

Instructions

Preheat oven to 350F. Prepare muffin pans with cupcake liners.
Sift all dry ingredients together in a large mixing bowl (GF flour blend, tapioca starch, xanthan gum, baking powder, baking soda, salt, cinnamon)
In a small bowl, make your chia “egg” by mixing the ground chia and water together and allow to sit for 1-2 minutes until it turns into a gel like consistency.
Mix all wet ingredients together in a large mixing bowl (chia egg, vegetable oil, white sugar, brown sugar, vanilla)
Fold the wet ingredients into the dry ingredients, and mix until it is fully blended and smooth.
Add the grated carrots and drained pineapples to the mixture and mix well.
Use an ice cream scoop or 1/3 cup measure to scoop the mixture into the prepared muffin pans.
Bake at 350 for 25-30 minutes, or until a toothpick comes out clean from the cupcake located in the center of the pan.
Remove cupcakes from pan and allow to cool completely on a cooling rack before icing the cake with Gluten-free Vegan Cream “Cheese” icing.

Recipe Notes

Use Gluten-free Vegan Cream “Cheese” icing with these cupcakes.

View more details and pictures at Allergy-friendly traditional carrot cupcakes.