Candida Diet Friendly Vegan Carrot Cake Cupcakes

Total time1 hr 17 min

Prep time25 min

Cook time22 min

Candida Diet Friendly Vegan Carrot Cake Cupcakes

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Ingredients

12 servings

For the cupcakes

2 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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6 tbsp water
1 ½ cups all-purpose flour
Chef's tip
Choose 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
¾ cup organic cane 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.
½ cup coconut oil, melted and cooled
½ cup plant-based milk
1 tsp apple cider vinegar
1 tsp vanilla extract
1 ½ cups carrots, finely grated (about 3 medium carrots)
½ cup walnuts, roughly chopped (optional)

For the frosting

8 oz vegan cream cheese, softened
¼ cup vegan butter, softened
1 ½ 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
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
2
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

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