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Prep time
15 minutes
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Cook time
15 minutes
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Makes
12
Author Notes
These moist and delicious carrot cake cupcakes are both gluten free and eggless, and topped with rich cream cheese frosting!
—Just As Tasty
Ingredients
- Cupcakes
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1 1/2 cups
gluten free flour
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1 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1 teaspoon
pumpkin pie spice
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1/4 teaspoon
salt
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3/4 cup
brown sugar
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1/3 cup
Greek yogurt, room temperature
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1/3 cup
vegetable or canola oil
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2 tablespoons
Bob's Red Mill egg replacer, mixed with 4 tbsp water (can substitute 2 eggs here instead)
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1 teaspoon
vanilla extract
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1 1/2 cups
shredded carrots
- Frosting
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8 ounces
cream cheese, softened
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1/2 cup
unsalted butter, room temperature
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2 cups
powdered sugar
Directions
- Cupcakes
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Preheat oven to 350°F. Line a muffin tin with cupcake liners.
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In a small bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and salt.
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In a separate bowl, mix brown sugar, yogurt, oil, egg replacer, and vanilla until combined. Gently stir in shredded carrots.
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Add dry ingredients to wet ingredients and mix until combined.
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Fill cupcake liners halfway full and bake cupcakes for 16-20 minutes, or until a toothpick inserted into the center of cupcakes comes out clean. Allow cupcakes to cool before removing from tin and frosting.
- Frosting
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Using a stand mixer with the paddle attachment, beat cream cheese and butter until blended and creamy. Slowly stream in powdered sugar, continuing to beat until fully combined and smooth.
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