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Easy Gluten Free Sugar Free Carrot Cake Cupcakes

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
Cook Time: 35 minutes
Cooling Time: 1 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
  • ½ cup walnut oil can substitute with canola oil
  • ¾ cup D/Vash Organics Date Syrup
  • ½ cup walnuts, chopped
  • ½ cup raisins
  • 1 cup Gluten Free 1.1 flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp unsweetened cocoa powder
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp allspice
  • ½ 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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