-
Prep time
15 minutes
-
Cook time
15 minutes
-
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
Continue After Advertisement
Ingredients
- Cupcakes
-
1 1/2 cups
gluten free flour
-
1 teaspoon
baking powder
-
1/2 teaspoon
baking soda
-
1 teaspoon
pumpkin pie spice
-
1/4 teaspoon
salt
-
3/4 cup
brown sugar
-
1/3 cup
Greek yogurt, room temperature
-
1/3 cup
vegetable or canola oil
-
2 tablespoons
Bob's Red Mill egg replacer, mixed with 4 tbsp water (can substitute 2 eggs here instead)
-
1 teaspoon
vanilla extract
-
1 1/2 cups
shredded carrots
- Frosting
-
8 ounces
cream cheese, softened
-
1/2 cup
unsalted butter, room temperature
-
2 cups
powdered sugar
Directions
- Cupcakes
-
Preheat oven to 350°F. Line a muffin tin with cupcake liners.
-
In a small bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and salt.
-
In a separate bowl, mix brown sugar, yogurt, oil, egg replacer, and vanilla until combined. Gently stir in shredded carrots.
-
Add dry ingredients to wet ingredients and mix until combined.
-
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
-
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.
See what other Food52ers are saying.