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Gluten Free, Vegan Carrot Cake Cupcakes

  • Author: Michelle Nash


These homemade carrot cake cupcakes are moist, delicious and topped with creamy vanilla icing.


Units Scale

Wet Ingredients:

  • 1/3 cup unsweetened applesauce
  • 2 flax eggs
  • 1/3 cup coconut oil melted and cooled
  • 3/4 cup oat milk
  • 1 teaspoon vanilla extract
  • 2 Tbs maple syrup
  • 1/3 cup coconut sugar

Dry Ingredients:

  • 1 1/2 cup gluten-free oat flour
  • 1/3 cup almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 3/4 tsp sea salt
  • 1/3 cup chopped walnuts
  • 3/4 cup grated carrots


  • prepared icing of choice – I like the Simple Mills vanilla icing
  • 1/4 stick of vegan butter (I like Miyokos)


  1. Preheat the oven to 350 degrees and line a cupcake tin with cupcake liners.
  2. Prepare the flax egg by adding 2 Tbs ground flaxseeds with 6 tablespoons of water in a small bowl and refrigerate for 5 minutes.
  3. While the flax egg is in the refrigerator, add the applesauce, melted coconut oil, oat milk, vanilla extract, maple syrup and coconut sugar to a bowl and whisk together.
  4. Add in the flax egg and combine.
  5. In a separate bowl combine the oat flour, almond flour, baking powder, cinnamon, sea salt, chopped walnuts, and grated carrots. Mix well to combine.
  6. In a large bowl, combine the wet and dry ingredients and whisk until thoroughly mixed.
  7. Add about 1/3 cup of batter to each cupcake tin and bake for 20-25 minutes.
  8. Once cooked through, remove from the oven and allow the cupcakes to cool.
  9. Melt 1/4 stick of butter in a bowl and add in the prepared icing. Whisk thoroughly until you get a soft, fluffy texture.
  10. Ice each cupcake and option to top with additional chopped walnuts and cinnamon. Best enjoyed within 2-3 days.