This recipe from SweetCheeks Kitchen is gluten-free, dairy-free, Vegan and yummy!
Cupcakes (makes 12)
1 ½ cups sugar
¾ cup oil
1 tsp vanilla
3 tbsp flax
½ cup non-dairy milk (soy or coconut work best)
2 ½ cups carrots, shredded
1/4 cup each chopped walnuts and drained pineapple tidbits
1 ½ cups of your favourite gluten-free flour mix
1 tsp baking soda
2 tsp cinnamon
2 pinches nutmeg
1 tsp xanthum gum
Preheat oven to 325°F, and place liners in cupcake tins.
In a small bowl whisk flax and milk, and set aside.
In a large mixing bowl add sugar, oil and vanilla and beat with hand-mixer on medium to combine. Add in flax mixture and shredded carrots, beat again on medium to combine very well. Add remaining ingredients, mixing on low to combine until there are no lumps. Spoon equal amounts (a scant 1/4 cup) into the prepared cupcake tins.
¼ cup shortening
¼ cup vegan margarine
2 ½ cups icing sugar
zest of 1 lemon
1 tbsp lemon juice
Non-dairy milk as needed
Beat ingredients one through five with hand mixer and dribble in non-dairy milk a teaspoon at a time until there’s a stiff but creamy consistency. Spoon into piping bag and top the cooled carrot cuppies. Decorate with crushed walnuts and a drizzle of brown rice syrup.