Carrot cake, for spring? Groundbreaking.
Fairly certain that wasn’t the quote from The Satan Wears Prada however we’ll roll with it. Easter is this weekend and for these of us celebrating, I’m prepared to guess this iconic dessert is on the menu. Whereas it’s enjoyable to experiment with unconventional recipes on holidays, typically nothing beats the great old style classics. I really like baking to celebrate special occasions and adjustments within the seasons, and eliminating gluten and dairy from my food regimen hasn’t stopped me from becoming a member of in on the enjoyable. In actual fact, I’ve turn into considerably of a professional at “cleaned-up classics” aka more healthy, allergy-friendly variations of a few of my favourite conventional desserts. Enter: these gluten-free, vegan carrot cake cupcakes. They’re scrumptious, completely moist, and, dare I say, wholesome. It’s all relative, proper?
A few recipe notes:
- These cupcakes don’t rise a lot within the oven. In the event you like a bigger cupcake, I’d contemplate making six massive cupcakes vs. a dozen small ones.
- I used a ready vanilla frosting to chop corners on this recipe, however most dairy-free choices can have a chalky texture. I’ve discovered that whipping the icing within the mixer with a little bit of melted vegan butter makes it easy, fluffy, and undetectably dairy-free. It will even be scrumptious with a vegan cream cheese frosting like this one.
- I used oat milk on this recipe, however any dairy-free milk you’ve gotten readily available ought to work.
Cupcakes vs. Cake: a heated debate.
Are you ever driving, walking the dog, or on the phone when all of a sudden… your sweet cravings hit? You might think to yourself: “Wow, I wish I had just a little something sweet to snack on.” Nothing crazy, just something bite-size and satisfying that won’t interrupt the flow of your day. Well, ladies and gents, I’m here to remind you that you can have your cake and eat it too. That’s why we have cupcakes.
As a dessert person, I’m a big fan of “grab and go” sweets. While I do think sitting down and having dessert is fun and warranted on occasion, I don’t always want the whole slice of cake. Cupcakes win for their convenience, portability, and ease of sharing with others. If I want to give a baked good to a friend, I can hand them a cupcake and send them on their way. No utensils or dishes needed.
Choosing the Flour
I chose oat flour for the base of these cupcakes for its neutral taste and moist texture. I feel like the most common complaint with any gluten-free desserts is that they are crumbly and dry, but with these cupcakes that is not the case.
This recipe combines oat flour and almond flour to get that ideal fluffy texture we all crave in a cupcake. This guide to gluten-free flours was my go-to useful resource after I began to experiment with grain-free baking.
I love a dessert that sneaks in veggies but still tastes delicious. This recipe calls for grated carrots that are almost undetectable in each bite, making me want to experiment with more veggie-packed desserts (I’m looking at you, zucchini brownies). Instead, the veg gives these carrot cake cupcakes a slightly earthy flavor that perfectly balances out the sweetness.
I try to limit my sugar intake, so these cupcakes only contain natural sugars from applesauce, coconut sugar, and maple syrup. Add in the coconut oil and flax egg and you get a moist, decadent texture that’s just to die for.
When it comes to toppings, I’m a true believer that less is more. A good icing speaks for itself, and you don’t need a ton of pizazz for the flavor to deliver. I’m a big fan of the simple mills icing collection, and their vanilla icing gives these cupcakes added sweetness without the naughty ingredients you usually see in icing. I’ve found it looks and tastes best when whipped with some melted vegan butter. To garnish, I stuck to a few pieces of grated walnut and a dash of cinnamon for the top.
These cupcakes were a big hit with my friends and family. Read on for some key takeaways:
- First impression: How moist they are. It’s so hard to find vegan and gluten-free cupcake recipes that don’t turn out dry and crumbly. These had the firm texture of a normal cupcake, much to my surprise.
- Stand-out ingredients: The sprinkle of walnuts on top for sure. I love when a dessert has a little crunch to it and these were the perfect addition. That, plus the creamiest icing ever.
- Rating: 5 out of 5. These cupcakes were so good you would never know they are “healthy.” I gave one to my roommate who doesn’t even like carrot cake and she loved them. I will definitely be making these for my family on Easter.
- First impression: I am not a huge carrot cake person but these cupcakes were amazing. It was hard to believe they were both gluten and dairy-free. The cake was super moist and the icing tasted great.
- Stand-out ingredients: I loved the icing—it was really sweet but didn’t overshadow the taste of the cupcake.
- Rating: 5 out of 5
- First Impression: These cupcakes weren’t too sweet and I liked the crunch from the walnuts. They were surprisingly great. In fact, I might have another right now.
- Stand-out ingredients: The nuts and the icing were my favorite parts. The only thing I would change is to add a little more icing next time.
- Rating: 4.5 out of 5
Billy (gluten and dairy-loving individual):
- First impression: Initially I hesitated to try these because of my general distaste for carrots, but wow am I glad I did.
- Stand-out ingredients: The best part? They’re vegan. I’d think it was a farce but checked the ingredients for myself. All in all this desert is a heroic concoction of ingredients that will leave you speechless.
- Rating: 5 out of 5. Highly recommend.
I hope you enjoy these cupcakes as much as we did. Scroll on for the recipe!