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These Gluten Free Carrot Cake Cupcakes are packed with carrot cake flavor, yet are gluten-free and vegan! These treats are the perfect healthy indulgence!



Total time

65 minutes




  • ½ cup unsweetened applesauce (plus 1 tablespoon)
  • ½ cup finely grated carrot
  • ⅓ cup maple syrup
  • ¼ cup coconut sugar
  • 2 tablespoons avocado oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 2 cups gluten free oat flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup Cashews (soaked overnight)
  • ¼ cup melted coconut butter (see notes for melting methods)
  • 1 tablespoon maple syrup
  • 2 teaspoons lemon juice


  1. Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.
  2. In a bowl, whisk together all of the wet ingredients.
  3. In another bowl, whisk together all of the dry ingredients. Add the wet ingredients into the dry and gently stir to combine.
  4. Using a 1/3 cup measure, ladle the batter into the liners. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the oven and let them cool on a baking rack.
  5. Once the muffins are cooled completely, drain and rinse the soaked cashews. Add them to a high speed blender along with the coconut butter (see notes for melting methods), maple syrup, and lemon juice. Blend until completely smooth, scraping down the sides and using a tamper as needed. Frost the muffins and serve.
  6. View the recipe instructions at Catching Seeds

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