Eosinophilic Esophagitis Friendly Carrot Cake Cupcakes
Total time1 hr 12 min
Prep time20 min
Cook time22 min
4.8(12)
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 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
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 ½ cups finely grated carrots (about 3 medium carrots)
- ½ cup chopped walnuts (optional)
Can be omittedwalnuts
For the frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 cups powdered sugar, sifted
- 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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