GF Carrot Cake Cupcakes with Vegan Icing

Updated: Mar 21

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Ingredients for the Cupcakes:

  • 2 cup grated carrots

  • 3 cups corn and rice flour mix

  • 1/3 cup olive oil

  • 1/2 Mooala banana milk

  • 3 eggs

  • 2 teaspoon vanilla extract

  • 1 tsp xanthum gum

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 2 teaspoon cinnamon - as above

  • ½ teaspoon salt - as above

  • 1/4 cup chopped walnuts

  • 1/4 cup sulfite free raisins

Vegan Cream Cheese Icing:

  • 2 - 8 oz containers vegan cream cheese

  • 2 cups powdered sugar

  • 1 tsp vanilla

  • Whisk together.


  • Mix carrots, milk, oil, vanilla in the stand mixer.

  • In a separate bowl, mix flour, salt, baking powder, baking soda. Mix together thoroughly.

  • Add the dry ingredients to the wet, while the mixer is on low. Mix thoroughly until combined.

  • Add raisins and walnuts and mix for 4-5 more seconds in the stand mixer.

  • Using an ice cream scoop, add batter into 18-20 cupcake wells that have been lined with cupcake paper.

  • Bake at 35o F for 20-25 minutes or until a toothpick comes out clean from the center.

  • Allow the cupcakes to cool. You can FREEZE THEM for a later date at this time.

  • Top with icing.

  • Eat!

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