Ingredients
- 1 1/2 cups spelt, white, or Bob’s gf flour (180g)
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/3 cup sugar, xylitol, or evaporated cane juice (65g)
- 1/16 tsp uncut stevia OR 2 tbsp more sugar
- optional 1/2 cup raisins (80g)
- 1/2 cup applesauce (120g)
- 1/3 cup melted coconut or veg oil (Replace with more applesauce only if you don’t mind a dense texture) (60g)
- 2 tsp white or apple cider vinegar (10g)
- 2 tsp pure vanilla extract
- 1 packed cup shredded carrot (200g)
Instructions
Preheat oven to 350F and place 9 cupcake liners in a muffin tin. Combine all dry ingredients in a mixing bowl, then set aside. In a large measuring cup, combine all liquid ingredients (including carrot). Mix wet ingredients into dry, and immediately portion into the baking cups and place in the oven. Bake 19 minutes, then allow the healthy carrot cake cupcakes to cool before removing from the tray. These healthy and vegan carrot cake cupcakes are soy-free and can be gluten-free and sugar-free. Top them with the frosting recipe linked above or with my healthy cream cheese frosting recipe, also posted on the blog.