Carrot Cake Cupcakes — Laura Friendly - Happily Gluten and Dairy-Free Recipes
Experience amazing Carrot Cake Cupcakes that are gluten and dairy-free! Enjoy shredded coconut, crushed pineapple, and almond flour in these delicious, moist cupcakes. Perfectly divine and satisfying.
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Ingredients
- ½ cup Bob’s Red Mill Gluten-Free All Purpose Baking Flour
- ½ cup Blanched Almond Flour
- ½ cup sugar
- ½ cup coconut palm sugar
- 1 cup shredded coconut
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp xanthan gum
- 1 tsp cinnamon
- ½ tsp salt
- 1 cup shredded carrots, room temperature
- 1 8-oz. can crushed pineapple
- 2 large eggs, room temperature
- ½ cup coconut oil, melted
- ¼ cup soy butter, room temperature
- ¼ cup vegan cream cheese, room temperature
- 2 ⅓ cups powdered sugar
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