Ingredients

The following ingredients have 12 Servings
  • 2 cups Gluten-Free All Purpose Flour ((250g))
  • 1 cup Light Brown Sugar ((200g))
  • 1 1/4 tsp Baking Powder
  • 1 1/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 2 Flax Eggs (2 Tablespoons Ground Flaxseed + 6 Tablespoons Hot Water)
  • 2 1/3 cups Grated Carrot ((256g))
  • 1/2 cup Canola Oil ((120ml) or Vegetable Oil)
  • 2 Tablespoons Applesauce
  • 1 Tablespoon Apple Cider Vinegar (or Distilled White Vinegar)
  • 1 teaspoon Vanilla Extract
  • 1 Recipe Vegan Lemon Buttercream Frosting
  • Crushed Walnuts (or Pecans)

Instruction

  • Preheat the oven to 350°F (180°C) and line a cupcake tray with 12 cupcake liners.
  • Add gluten free all purpose flour to a mixing bowl along with light brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Mix together.
  • Prepare your flax eggs by mixing 2 tablespoons of ground flaxseeds with 6 tablespoons of hot water. Let it sit for a minute to become gloopy.
  • Add the flax eggs, grated carrot, oil, applesauce, vinegar and vanilla extract and mix into a thick batter. If you have any difficulty mixing it, then just leave the bowl for a minute. When you come back to it the carrots will have released more moisture into the bowl and you'll be able to mix it into a batter.
  • Divide the batter evenly between 12 cupcake liners. The cupcake liners will be full to the top or close to the top.
  • Bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
  • Let the cupcakes cool in the cupcake tray for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting.
  • When the cupcakes are completely cool, frost them with lemon buttercream frosting and decorate with chopped walnuts.