Carrot Cake Cupcakes (Vegan, Gluten & Sugar Free)
These cupcakes super moist and delicous using healthier ingredients
Servings 8 cupcakes
Ingredients
For the cupcakes
- 1 dl Unsweetened applesauce
- 2 tsp Applecider vinegar
- 1 1/2 tsp Olive oil (can be replaced by more apple sauce but it will affect the texture slightly)
- 2 tbsp Milk (I used oat milk)
- 1 1/2 dl Oat flour
- 1 1/2 dl Rice flour
- 1/2 (1/5) dl (cups) Brown monk fruit sweetener
- 3/4 (1/3) dl (cups Monk fruit sweetener
- 2/3 tsp Baking soda
- 2/3 tsp Salt
- 3 tsp Cinnamon
- 2 (2 dl) medium sized Carrots coursly grated
For the frosting
- 1 dl Vegan cream cheese
- 1 dl Vegan thick greek yogurt
- 3-5 tbsp Sugar free icing sugar (depending on how sweet you prefer your icing)
- 1/2-1 tsp Lemon juice
For the topping
- 8 Walnuts (optional) chopped
Instructions
- Preheat the oven to 175 degrees Celsius.
- Prepare 8 muffin tins.
- Combine milk and apple cider vinegar
- Add apple sauce, coconut/olive oil, brown sugar, granulated sugar to a bowl and whisk until incorporated and smooth.
- Combine oat flour, rice flour, baking soda, salt and cinnamon in a bowl.
- Add the dry ingredients to the wet and whisk just until combined.
- Grate the carrots and squeeze out excess water.
- Fold into the batter using a spitula.
- Divide the batter between muffin cups. Place in the middle of the oven and bake for 18-21 minutes, until a inserted toothpick comes out clean.
- Remove from oven and let them cool completely.
- Make the frosting by adding all ingredients in a bowl and whisk until light and fluffy. Place in the fridge for 20 minutes, or until ready to server.
- Pip the frosting on top of each cupcake using a piping bag or just using a spoon.
- Top with chopped walnuts (if using).