How to make Vegan Gluten Free Carrot Cupcakes recipe

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These vegan gluten free carrot cupcakes are the perfect treat for any occasion. Made with almond flour, coconut oil, and shredded carrots, these cupcakes are moist and flavorful. The addition of cinnamon and nutmeg give them a warm, comforting flavor. The vegan cream cheese frosting is the perfect finishing touch. Enjoy these delicious cupcakes guilt-free knowing that they are vegan, gluten-free, and full of nutritious ingredients.


Preheat oven to 350°F and line a muffin tin with cupcake liners.
In a large bowl, whisk together almond flour, coconut oil, coconut sugar, baking powder, cinnamon, nutmeg, and salt.
Add almond milk and vanilla extract and mix until combined.
Fold in shredded carrots.
Divide batter evenly among cupcake liners.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before frosting.
To make the frosting, beat together vegan cream cheese and vegan butter until light and fluffy.
Add powdered sugar and beat until combined.
Frost cooled cupcakes and enjoy!

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