Vegan Carrot Cake Cupcakes {Vegan, Gluten-Free}

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Carrot cake anything, is actually one of my favorite flavors for cakes and cupcakes. It’s a staple around Easter time, yet the spices remind me of my favorite season to come, Fall. As I am trying to eat vegan and gluten-free for health reasons, I have decided to try my hand at yet another classic recipe with these gluten-free and vegan carrot cake cupcakes. And I must say that these came out really good! The first batch I made were too wet, so I adjusted the recipe until they came out just right :). Gluten-free baking can be really tricky, and lead to dense baked goods if you aren’t careful. In some baked goods this is not noticeable (e.g., a chocolate chip cookie) but in goods that have more of an airy texture like a cupcake, weighing out the flour becomes critical. I am lucky in that I can still eat traditional flour products, so I bounce back and forth between the two to make sure that the gluten-free version has the same texture as the original. As for the frosting, I like to pair vegan carrot cupcakes with either a traditional vegan cream cheese frosting (recipe to come soon!) or a vegan vanilla frosting. If you are looking to save on cost, the vanilla frosting is the way to go. Vegan cream cheese is still very expensive!

Step-By-Step Instructions

1. Preheat oven to 350F. Prepare muffin pan by placing a liner in each cup or by greasing each cup. In a large glass bowl, add everything but the flour. Mix until combined.

2. Add flour in two batches, stirring after each addition. Flour weights: 4.8 oz/cup (gluten-free 1:1 all purpose), 4.25 oz/cup (regular all-purpose flour)

3. Fill each cupcake liner with about 3-4 tablespoons of batter. Cupcake liner should be 2/3-3/4 full. Do not overfill, or your oven will be a mess! Been there, done that :).

4. Bake for 25-30 minutes, or until an inserted toothpick comes out clean and the cupcake bounces back after it’s been lightly pressed.

Top With:

• Vegan Vanilla Frosting {Vegan, Gluten-Free}

More Recipes Like This:

• Vegan Chocolate Cupcakes {Vegan, Gluten-Free}

Vegan Carrot Cake Cupcakes {Vegan, Gluten-Free}

These vegan carrot cake cupcakes are so moist and delicate! Top with a vegan cream cheese or a vegan vanilla frosting.

5 from 5 votes

Print Rate

Course: Cupcakes

Cuisine: American

Keyword: Easter, gluten-free, vegan

Prep Time: 15 mins

Cook Time: 25 mins

Servings: 12 cupcakes

Calories: 216kcal

Author: The Panicked Foodie

Ingredients 

1x2x3x

• ▢ 1/3 cup unsweetened applesauce
• ▢ 1/3 cup extra light olive oil
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup granulated sugar
• ▢ 2 cups shredded carrots
• ▢ 1/2 cup chopped walnuts
• ▢ 3/4 teaspoon baking soda
• ▢ 3/4 teaspoon baking powder
• ▢ 1/2 teaspoon Kosher salt
• ▢ 1 1/4 teaspoon ground cinnamon
• ▢ 3/4 teaspoon ground all spice
• ▢ 1 1/2 cups gluten-free flour (I used Bob's Red Mill gluten-free 1:1 baking flour) (OR regular all-purpose flour)

Instructions

• Preheat oven to 350F. Prepare muffin pan by placing a liner in each cup or by greasing each cup.
• In a large glass bowl, add everything but the flour. Mix until combined.
• Add flour in two batches, stirring after each addition.
• Fill each cupcake liner with about 3-4 tablespoons of batter. Cupcake liner should be 2/3-3/4 full. Do not overfill!
• Bake for 25-30 minutes, or until an inserted toothpick comes out clean and the cupcake bounces back after it's been lightly pressed.

Notes

Flour weights: 4.8 oz/cup (gluten-free 1:1 all purpose), 4.25 oz/cup (regular all-purpose flour)

To freeze: Place cupcakes on a wax paper lined baking sheet and transfer to the freezer. Once frozen, individually wrap each cupcake in saran wrap, place in a labeled ziploc freezer bag, and store for up to one month in the freezer.

The nutrition label is for the cupcake only, without any frosting. The final nutrition label will depend on which frosting you top your cupcake with.

Nutrition Facts

Vegan Carrot Cake Cupcakes {Vegan, Gluten-Free}

Amount Per Serving (1 cupcake)

Calories 216 Calories from Fat 80

% Daily Value*

Fat 8.9g14%

Saturated Fat 1.1g7%

Trans Fat 0g

Polyunsaturated Fat 4.4g

Monounsaturated Fat 3.3g

Cholesterol 0mg0%

Sodium 197.7mg9%

Potassium 86.9mg2%

Carbohydrates 34.5g12%

Fiber 1.6g7%

Sugar 17.7g20%

Protein 1.9g4%

Vitamin A 3060IU61%

Vitamin C 2.6mg3%

Calcium 24mg2%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet. Nutritional information on The Panicked Foodie is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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