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Click here for Vegan Cream Cheese Frosting

PREP TIME:
15 Minutes

COOK TIME:
18 – 22 Minutes

TOTAL TIME:
47 Minutes

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 22-26 Cupcakes

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Ingredients:

  • 1 Cup Coconut Sugar
  • 1 Cup Swerve (Erythritol) Sugar
  • 1 1/3 Cup Unrefined Coconut Oil
  • 1 Teaspoon Pure Vanilla Extract
  • 4 Large Eggs
  • 1 Cup Gluten Free Flour – (I used Bob’s Red Mill 1 to 1 Baking Flour)
  • 1 Cup Cassava Flour
  • 2 Teaspoons Ground Cinnamon
  • 2 Teaspoons Baking Soda
  • 1 ½ Teaspoons Salt
  • 2 ½ Pounds Grated Carrots (reserve ½ Cup for topping cupcakes)

Instructions:

  1. Preheat oven to 350 Degrees F. Line cupcake pans with paper liners.
  2. In a large mixing bowl, beat both sugars, oil, and vanilla with an electric mixer (paddle attachment) such as a Kitchen Aide. Mix until smooth and blended.
  3. Add eggs one at a time.
  4. In a medium mixing bowl, add gluten free flour, cassava flour, cinnamon, baking soda, and salt. Whisk until blended. Add ½ the dry ingredients to the wet ingredients. Then add remaining dry ingredients until combined. Do not overmix.
  5. Add in 2 pounds of the shredded carrots (reserving the other ½ pound for topping) until combined.
  6. Spoon in batter to muffin cups filling about ¾ of the way up.
  7. Bake for 18 minutes. Check with a toothpick – should come out dry – possibly with some crumbs. May have to bake a few extra minutes since every oven is different.
  8. Allow cupcakes to completely cool on cooling rack. Refrigerate & store overnight once cooled. Super important!
    Then they will be ready for frosting. Link to Vegan Cream Cheese Frosting.

*Try and use all organic ingredients if possible.