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GF Carrot Cake Cupcakes with Vegan Icing

Watch the full GLUTEN FREE Episode of the Eat Your Way to Wellness TV Show. HERE!

Ingredients:

  • 2 cups carrots, grated
  • 3 cups corn and rice flour mix
  • 1/3 cup olive oil
  • 1/2 Mooala banana milk
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 tsp xanthum gum
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp salt
  • 1/4 cup chopped walnuts
  • 1/4 cup sulfite-free raisins
The Wellness Kitchenista, Jessica DeLuise, MHS, , PA-C, CCMS

Vegan Cream Cheese Icing:

  • 2 – 8 oz containers vegan cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Whisk together.

Instructions:

  • Use a stand mixer to mix carrots, milk, oil, and vanilla.
  • In a separate bowl, combine flour, salt, baking powder, and baking soda. Mix thoroughly.
  • With the mixer on low speed, add the dry ingredients to the wet ingredients. Mix 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 350 F for 20-25 minutes or until a toothpick comes out clean from the center.
  • Allow the cupcakes to cool. 
  • Top with icing.
  • Eat!
  • (Unfrosted cupcakes can be frozen to eat later. Defrost, add icing, and enjoy!)

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