You guys, NEED to make these healthy gluten-free vegan carrot cake cupcakes. Holy moly they turned out perfect. Moist on the inside with a burst of warming spices like cinnamon and nutmeg, topped off with a sour lime cream cheese frosting. They are also refined sugar-free. The recipe reminds a bit of the carrot cake banana bread recipe I’ve shared, but that one is not vegan. Somehow, the cupcakes turned better and better the longer you kept them in the fridge, the best one’s we enjoyed 2 days after baking, they were moist deluxe. They will, of course, be very good the same day you bake them as well.
How to choose bananas for sweetness
I used very ripe bananas for this recipe, as the riper the bananas are, the sweeter they taste. If you want a ‘healthier’ option, go for less ripe bananas, as these contain less sugar than riper ones. Remember not to compensate for the lack of sweetness with more maple syrup, in that case it’s better to choose the ripe bananas. The carrots will also affect the overall sweetness and taste, as some carrots are very sweet and juicy, and others less sweet and dry. Always choose organic carrots when you can.
Diet variations
The cake is naturally vegan. If you want to use dairy, be my guest. You can easily swap the plant-based options to dairy products, use the same amount as stated in the recipe. If you want to use regular flour instead of oat flour it will work well too. I highly recommend using almond flour, as it gives the cake an even more moist texture. If you are allergic to nuts then use regular instead. They are however amazing as they are and you would not believe they are gluten-free vegan carrot cake cupcakes when you taste them.
Hope you like it,
Michelle
Nothing makes me happier than seeing your creations. Please use the #justanotherfoodiegramrecipe or tag me @justanotherfoodiegram on Instagram in the pictures or in the story if you try out any of my recipes ❤️
Healthy gluten & vegan carrot cake cupcakes
- May 24, 2020
- 10
- 1 hr 30 min
- Print this
Ingredients
- Dry ingredients:
- 2 dl almond flour
- 1 dl oats
- 1 dl oat flour
- 1 tsp baking powder
- 1 tsp soda
- 2 tsp cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp nutmeg
- 1/4 tsp ground clove
- 1/2 tsp pure vanilla powder
- 1/2 tsp salt
- Wet ingredients:
- 5 carrots, peeled & shredded
- 2 ripe bananas, mashed
- 1/2 dl maple syrup
- 1/3 dl olive oil
- 1 dl oat milk
- 1-2 dl walnuts
- Frosting:
- 200g / 1 pack Oatly cream cheese
- 1 lime
- 2 tsp maple syrup
Directions
- Step 1
- Heat the oven to 180°.
- Step 2
- Peel the carrots and shred them and mash the banana with a fork.
- Step 3
- Place all the dry ingredients in a bowl and blend well.
- Step 4
- Add the wet ingredients, blend with a spoon, and taste off with more salt, spices, or sweetener if needed.
- Step 5
- Pour the dough into muffin molds and bake in the oven for 30-60 minutes.
- Step 6
- Take them out and let cool completely.
- Step 7
- Blend the cream cheese with the juice from ½-1 lime and maple syrup. Top the cupcakes and decorate with lime zest or crushed walnuts.
