Low Sugar Carrot Cake Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

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Ingredients

12 servings

For the cupcakes

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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3 tbsp water
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp salt
½ cup unsweetened applesauce
½ cup vegetable oil
¾ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
¼ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp vanilla extract
1 ½ cups finely grated carrots (about 3 medium carrots)
½ cup chopped walnuts (optional)

For the frosting

8 oz cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
1 tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.

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