GF Carrot Cake Cupcakes with Vegan Icing

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  • 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
The Wellness Kitchenista, Jessica DeLuise, MHS, , PA-C, CCMS

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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