Carrot Cake Cupcakes

Updated: Aug 10

1/2 cup melted coconut oil

1/2 cup water

1 tsp vanilla

2 tbsp ground flax seeds + 1/2 cup water

1 cup coconut sugar

1-1/2 cups gluten free flour blend

1 tsp baking soda

1-1/2 tsp baking powder

1-1/2 tsp cinnamon

1/4 tsp each ginger and nutmeg

1/2 tsp salt

1/2 tsp xanthan gum

1-1/3 cups shredded carrot

Combine all wet ingredients and let sit 5 mins. Add in sugar and combine. Combine all dry ingredients and mix into wet. Fold in shredded carrots. Fill lined muffin tray with batter and bake at 350 for 35 mins. Allow to cool completely before icing.

”Cream Cheese“ Icing

1 pkg vegan cream cheese

1/4 cup pineapple juice

5-6 cups icing sugar

3 tbsp vegan butter

Blend cream cheese, butter and pineapple juice until smooth. Slowly incorporate icing sugar cup by cup until nice and smooth. Chill for at least an hour before icing cupcakes.


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