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Easy Gluten Free Dairy Free Carrot Cake Cupcakes
These tender and moist cupcakes pack all of the flavor without the additional sugar.
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Course:
Dessert
Prep Time:
10
minutes
minutes
Cook Time:
35
minutes
minutes
Cooling Time:
1
hour
hour
Servings:
10
Equipment
1 Mixing Bowl
1 Mixer
1 Cupcake pan
10 Cupcake liners
Ingredients
2
cups
shredded carrots
2
eggs
1
tsp
vanilla extract
1/2
cup
walnut oil
can substitute with canola oil
3/4
cup
D/Vash Organics Date Syrup
1/2
cup
walnuts, chopped
1/2
cup
raisins
1
cup
Gluten Free 1.1 flour
2
tsp
baking powder
1/2
tsp
baking soda
1
tsp
unsweetened cocoa powder
1
tsp
cinnamon
1/4
tsp
ground cloves
1/4
tsp
allspice
1/2
tsp
kosher salt
your favorite Dairy Free cream cheese frosting
Instructions
Preheat oven to 350 degrees. Line a cupcake pan with 10 liners.
Add your oil, vanilla, eggs, and date syrup to a bowl and mix for 3 minutes until lightly frothy.
Add the remaining ingredients and mix until just combined. Be mindful of not over mixing.
Divide the batter between the 10 liners.
Bake for 25-35 minutes or until a toothpick comes out clean.
Allow to cool completely before frosting.
Enjoy!
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